This olive, mint and pumpkin seed tapenade pairs perfectly with rare seared albacore tuna! It’s a favourite aboard the Rocky Mountaineer and sure to elevate any dish!
This is a quick and tasty version for an impromptu Easter Brunch. Eggs, tortilla, avocados, and salsa. A mimosa is always a nice addition.
This asparagus risotto is a great way to use that fresh asparagus that you are now seeing in the grocery store. Follow this recipe for a light and fresh meal!
Thick-cut Japanese shokupan (milk bread) is soaked in a rich espresso custard made with milk, eggs, vanilla, sugar, and espresso. The bread is then pan-seared in butter.
This recipe, from Stefan Hartmann, executive chef at Bacchus Restaurant is sure to impress anyone – whether it’s a special occasion or a weeknight meal!
Did you know? March 9 is National Meatball Day? In order to celebrate a menu item that is loved the world over, we’ll show you how to make authentic Italian meatballs at home!
This is an easy plant-based breakfast idea that can add some protein and flavour to your everyday breakfast! It’s easy to make as well!
Located in the heart of historic Gastown since 2010, L’Abattoir is situated in a refurbished 19th-century heritage brick-and-beam building that pays homage to its history.
Happy Lunar New Year! This recipe from Renée Chan at the Skript Kitchen is easy to follow and delicious for everyone to enjoy! Check it out here.