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Tyler Day’s Thai Lemongrass Meatballs

These meatballs are elevated to the exotic, but are easy to make and use just a...


Fried Chicken

Fried chicken involves three basic steps to build flavour and crunch: marinating, breading and frying....


Chunky Bacon Jam

This sweet and savoury bacon jam is easy-to-make and versatile in almost every dish. From...


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,...


Vietnamese-Style Braised Pork Belly and Pickled Vegetables

West Restaurant’s executive chef, Quang Dang, shares his succulent and versatile Vietnamese-style braised pork belly recipe...


Bricklayer Tacos (Tacos de Albanil)

PBS’ Pati Jinich shares her coveted recipe for Mexican Bricklayer Tacos, excerpted from Mexican Today:...


Hanger Steak with Boudin Noir and Fingerling Potatoes

Impress your guests at your next dinner party with this delicious, easy to make hanger...


Lamb Dhansak with Smoked Paneer, Pickled Raisins and Carrot Chips

Hawksworth Restaurant’s Chef Rob Ratcliffe shares his winning recipe from the Chefs’ Table Society 2nd...


Pepper-Crusted Prime Rib with Green Peppercorn Cream

Brined fresh green peppercorns are plump and soft compared to their dried counterparts; they add...


Tuscan Red Wine-Braised Short Ribs

This short ribs recipe is a great choice for special occasions and dinner parties, as...


Veal Schnitzel

Most of the Springs restaurants are found within her granite confines, but the Tyrolean-inspired Waldhaus...


Homemade Chicken Stock

Of all the stocks, chicken is the variety most commonly called for in recipes; fortunately,...


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