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Wild Salmon Wellington with Tarragon Beurre Blanc Sauce

Chef Lucas Harrison from Fresh Ideas Start Here shares his recipe for salmon Wellington.


Salt-Crusted Leg of Lamb

Every year, Joel and his partner Pam Smith host an Orphans’ Christmas at their home...


Bourbon-and-Rum-Spiked Hot Chocolate

This hot chocolate cocktail from Robyn Gray, bartender at Rosewood Hotel Georgia’s Reflections: The Garden Terrace,...


Fennel-Crusted Steak

Crusted with ground coriander and fennel, this steak from The Lazy Gourmet’s chef Jenny Hui...


Roasted Sweet Potato with Charred Scallion Crème Fraîche, Jalapeño and Smoked Bacon

Chef Phil Scarfone from Nightingale restaurant shares his recipe for sweet potatoes.


Kale Salad with Lemon Pepper Dressing

A kale salad with an acidic kick from Chef Mark Perrier of Osteria Savio Volpe restaurant.


Gratin Dauphinois

A different take on scalloped potatoes from Chef Dan McGee of Au Comptoir restaurant.


Green Beans with Dill Weed Yogurt and Sumac

Chefs John Jackson and Connie DeSousa of Charcut and Charbar restaurant in Calgary, Alberta, share...


Fried Brussels Sprouts with Lemon and Mint

Tired of plain old brussels sprouts? This recipe from Chef Daniel Costa of Corso32 restaurant in Edmonton,...


Savory Gluten-Free Stuffing by Pikanik

“This makes a lot of stuffing. Enough to feed a crowd with leftovers. It can...


West Coast Summer Trifle

In celebration of the Queen’s 90th, the Marriott Victoria introduced a classic British menu with...


Balsamic Rosemary Pecans

Sweetly spiced pecans are irresistible for poolside nibbling and delicious chopped and sprinkled over a...


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