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One-Pan Roast Gravy

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


Sriracha Caramel Corn

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


Cardamom Sablés

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


Chocolate Peanut Butter Pretzel Blocks

Chocolate blocks are a step easier than truffles—a little like homemade two-bite chocolate bars. You...


Rosemary Sugar

Flavoured sugars are ridiculously fast and easy, and make a tasty, thoughtful gift when packaged...


Hot Sauce with Cranberries

This brilliant red hot sauce is simple to make using any variety of fresh chili...


Portugese Egg Tarts

These egg tarts are a staple in Macau—a former Portuguese colony. This variation, commonly served...


Kelp Scones with Smoked Sea Salt and Serrano Chili Butter

Seaweed scones sound like something a mermaid would eat, but these salty, savoury biscuits—created by chef...


Sea to Sky (Fireball and Spiced Rum Cocktail)

The bartenders at Timber always name their cocktails after a Canadian landmark—and it only seemed...


Ned Bell’s Mussel and Maple Chowder with Caramelized Fennel and Pollen

When Chef Ned Bell is in the process of creating a new dish, he loves...


Corpse in the Vineyard (Gin and Riesling Cocktail)

This wine cocktail from Mia Papadopoulos at Krafty Kitchen and Bar earned the People’s Choice...


Hasselback Potatoes

This fanned potato hails from Sweden. The concept is not only easy, but unique, prompting...


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