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Holiday

Cocktail

Hot Toddy

This warm, spiced drink is usually served with whisky—but here, Bacardi‘s Gold rum adds a...

Dinner

Roasted Fraser Valley Goose

Chef Chris Whittaker puts a modern spin on roast goose: “I think the general perception...

Dinner

Okanagan Apple, Squash and Cranberry Stuffing

“Goose with fruit is a very good flavour combination,” says Chef Chris Whittaker. Here, he’s...

Dinner

Kimchi Brussels Sprouts

“Essentially Brussels sprouts are little baby cabbages, but the kimchi makes them more elegant and...

Dinner

Pommes Anna

“Pommes Anna is usually served as a side dish, I wanted to feature the potato...

Dessert

Christmas Plum Pudding Redux

“Plum pudding is a classic and doesn’t need much updating. I did lose the mace,...

Cocktail

Mulled Wine

Foodie of the Year and chef JP Pedhirney of Calgary’s Bridgette Bar shares his spin...

Dessert

Phyllo Pumpkin Pie

“My favourite way to serve this is to place a huge dollop of ice cream right...

Dessert

Glorious Gingerbread Cake Recipe

“Nothing reminds me of the holidays more than the smell of gingerbread baking in the...

Dinner

One-Pan Roast Gravy

It’s the time of year to entertain guests with dinners of slow-cooked meats and roasted...

Holiday

Sriracha Caramel Corn

Sriracha adds a new dimension to sweet, buttery caramel corn, giving it a spicy kick—it’s perfect...

Dessert

Cardamom Sablés

Sweet, buttery sablés are similar to shortbread, made slightly sturdier by the addition of egg...

Course

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