RECIPES

from Vancouver Eats Michel Jacob of Le Crocodile: Simple yet oh-so-rich and decadent. The citrusy vinaigrette balances the richness of the lobster meat, while the potatoes provide a pleasantly starchy platform for all the deliciousness. Instead of lobster, you could also use poached prawns or cooked crabmeat. Ingredients 4 large red-skinned potatoes 6 spears asparagus 4 quail eggs […]

from Walk, Eat, Repeat This quick and easy one-pan dish serves two for dinner with a side salad and a loaf of crusty bread or buns. When fried potatoes are included in the mix, this very popular dish is known as Huevos a la Flamenca. Like so many Spanish been-based dishes, it is wonderfully delicious.

from Heydays at the June Motel We were looking for an easy made-in-advance dessert and took inspiration from one of our favourite television shows. If you know, you know. It’s a fun dessert to have on hand. And besides, what could a banana possibly cost? Ingredients 3 bananas with yellow skin (no brown spotted ones!)

from Drink I am not a cook. Writer Jake MacDonald, my late sweetheart featured in DRINK, used to enjoy cooking me fish, with potatoes—he was a great fishing expert. ME? I am a fan of the picnic! But if people are coming over, this is the recipe I make. Ingredients ½ cup anise flavored spirit4 tbsp

from The Big Book of Barbecue on Your Pellet Grill BBQ Potato Skins are a delicious and hearty appetizer that combines the savory flavors of tender BBQ meat with the crispy texture of potato skins. The potato skins are cooked until they are crispy on the outside and tender on the inside, then filled with

from Meena Can’t Wait When I was little, my nanu (whom I called Api) introduced me to doodh cha, just like Meena’s nanu did. Our tea parties for two were so much fun! Api made my favorite snacks – samosas, dal puri and banana bread – and she was a great cook. She would tell

from Mad Love Chef blends his heritage with readily available spring fruit. Ingredients 2 Tbsp butter 4 cups strawberries, hulled and quartered 1–2 stalks rhubarb, cut into 1-inch pieces (2 cups) 3 Tbsp sugar 2 tsp lemon zest 3/4 tsp ground cinnamon 3/4 tsp ground allspice 3/4 tsp ground nutmeg 1/2 tsp ground cardamom 3/4 tsp salt 2 tsp vanilla extract 1 Tbsp cornstarch Crumble: 1/2 cup all-purpose

from Best of Bridge: 5-Ingredient Cooking Enjoy this simple, fresh and crunchy salad that gets plenty of flavor from grocery store conveniences. Ingredients ½ cup prepared sundried tomato salad dressing 1/3 cup crunchy peanut butter ½ tsp black pepper 2 cups cooked chopped chicken 6 cups coleslaw mix 1 cup lightly packed chopped cilantro Directions

from What If Your Mom Made Raisin Buns From Bonita’s Kitchen: These tea buns are quick and easy to make. If you are expecting company, you can make them in 30 minutes or less. Of course, you can’t have tea buns without a nice cup of tea, so sit back and make yourself a cup

from Chark Sauce & Spice Co. While on our honeymoon, partially in Greece, we noticed the myriad of ways the local eateries utilize dill. What we thought of as only a garnish was fully incorporated into the dishes. It became apparent that dill can be used both subtly or as a pungent addition to a