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Green Polenta

Here, humble and homely polenta is transformed into a vibrant green showstopper side you might...


Poached Halibut with Escarole and Oyster Beurre Blanc

At Coquille Fine Seafood, Chef Jack Chen uses a pinch lemon verbena (a flowery garnish)...


Summer Crab Cakes with a ‘Hoppy’ Twist

Coast‘s signature crab cakes put an emphasis on fresh ingredients, using only Dungeness crab caught...


Ginger-Miso Dressing

These ingredients can be poured and mix directly in a jar, then put in the...


Roasted Duck with Potatoes and Gravy

Forgo the the traditional turkey dinner in favour of this roasted duck from Torafuku’s chef...


Wild Salmon Wellington with Tarragon Beurre Blanc Sauce

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


Cardamom and Clove Curry with Chickpea-Kale-Onion Pickle

This chickpea curry, excerpted from Vij’s Indian: Our Stories, Spices and Cherished Recipes, is hearty, well-spiced,...


Chicken Pot Pie with Fresh Tarragon

Looking for a savoury meal? Angie Quaale of Well Seasoned has a mouthwatering Chicken pot...


Pulled Chicken Burger

Angie Quaale’s Pulled Chicken Burger recipe puts a welcome twist to the standard pulled meat...


Clams in Sake Broth

Jenice Yu of Fresh Ideas Start Here shares her recipe for the perfect clam broth.


The Perfect Dry-Spice Rub for the Perfectly Grilled Steak

Jason Pleym of Two Rivers Specialty Meats shares his tips for cooking the perfect Tomahawk steak,...


Spicy Harissa-Glazed Lamb Ribs with White Bean Salad and Tahini Dressing

Chef Deniz Tarakcioglu of Medina makes use of traditional North African and Tunisian spices to...


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