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Holiday

Dessert

Essential Sticky Toffee Pudding

Sticky toffee pudding is a traditional dessert consisting of a rich moist sponge cake made...

Dessert

Gingerbread Éclairs

You can be creative and make éclairs in almost any flavour. I have infused the...

Dessert

Strawberry Pink Peppercorn Viennese Sablé Wreaths

These cookies are buttery yet light in texture. You can pipe them into different shapes...

Dessert

Chocolate Hazelnut Raspberry Jam Financiers

Finanicers are traditionally made with almond flour and brown butter, but this recipes changes it...

Dessert

Spiced Pecan Sablés

This recipe is a twist on the more typical almond sablés. I have used pecans...

Cocktail

Mulled Hot Cocoa Tea Wine

A cocoa-infused version of the holiday classic from Richmond’s award-winning Wild Sweets by Dominique and Cindy...

Holiday

Beet and Locorice Salmon Gravlax

A popular appetizer of Nordic origins, gravlax usually consists of fish fillets cured in salt,...

Dinner

THE WICKANINNISH INN’S SALMON GRAVLAX

Picture British Columbia’s West Coast and thoughts of salmon won’t be far behind. Wickaninnish Inn...

Breakfast

Hot Cross Buns

These cozy classics from Beaucoup Bakery are great fresh, and will keep up to two days in...

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...

Course

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