from The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan Chef Giulio Piccoli of One Big Table in Kelowna grew up in

from The Taste of Nova Scotia  It’s almost overwhelming to use three different berries for the shortcake topping, but the result is a grand dish

from Mushrooming A slight variation from your traditional stuffed mushrooms thanks to the people who know their fungi at Enviro Mushrooms! https://enviromushroom.ca/  Ingredients King Oyster

from Cedar + Salt There is nothing better than a gorgeous grass-fed Comox Valley steak grilled to perfection, except perhaps one topped with this deeply

from The Five Bottle Bar A long cocktail for the hot summer days, the Collins is in fact a complete category of cocktail. It’s a

from Cocktail Companions  This might be our favourite drink we’ve ever made! Sweet mango, tart lime, and floral hibiscus balance for a delicious tropical flavour.

from One Potato Two Potato No picnic, barbecue or Sunday family gathering would be complete without potato salad. Every country has its own special recipe.

from Bottoms Up Credit for the recipe has to go to the ladies in the 17th century kitchen at the Colony of Avalon in Newfoundland.

from Salt Beef Buckets I’m basing this dish on a little small plate I created in my restaurant days, which was a sake-miso-smoked-black-cod thing. That

from Food & Trembling In the chapter titled “Cradled in the Waves, a Little Bloated, a Little Tempest Toss’d” author Jonah Campbell laments about the

from Made in Quebec Just adding smoked fish or seafood to fresh ingredients can turn a recipe into a specialty, says Belgian-born chef Luc Gielen.

from Flavours of New Brunswick Ingredients 1 pound lobster meat 12 large stuffing mushrooms or 6 portobello mushrooms 1 pound baby spinach, rinsed and chopped

from Ants in My Pants Prep: 20 minutes + rising; Bake: 40 to 50 minutes + cooling Makes 2 large loaves Ingredients *Substitution for 2

from The Little Prairie Book of Berries Whether you’re grilling bison, elk, beef, pork, chicken or a vegetarian burger, this tangy/garlicky/smoky barbecue sauce is the

from Flat Out Delicious This classic Dijon is smooth, vibrant and adds the perfect tang to sandwiches, vinaigrettes and sauces. INGREDIENTS  3 TBSP finely chopped

from Don’t Honk Twice  I love chicken wings! I love all meats in all forms, but the chicken wing is special. Once considered a throwaway