Western Living Magazine
7 Ways Drapery Can Improve Your Space Design
A Victoria Home Gets Decked Out for Christmas Past, Present and Future
7 Living Areas with Colourful Couches
6 Delicious Squash Recipes You’ve Got to Try
5 Market-Fresh Recipes for Cozy Fall Dinners with Friends
Recipe: Creamy Butternut Squash Pudding
Winter Getaway Guide 2024: Wine, Bavarian Charm and Luxe Lodging Without the Skis
Local Winter Getaway 2024: A Non-Skier’s Guide to the Perfect Whistler Weekend
Winter Getaway 2024: Take In Old-World Bavarian Charm in Leavenworth, WA
Creating Comfort: 7 Homeware Must-Haves For a Cozy and Chic Fall
Elevated performance in elegant form: the next generation of Audi Canada
More Flexibility. More Space. More Personalization. Refrigeration Envy is Born.
Announcing the Finalists for the 2025 Western Living Design 25 Awards
The Western Living Design 25 People’s Choice Awards: Voting Is Now Open
PHOTOS: Party Pics from our 2024 Western Living Designers of the Year Awards
Western Canada’s best chefs reveal their secrets for perfectly prepped veggies and clever ways to use every last scrap.
“Ginger skin is very flavourful and just as nutritious. Save the skin,” says Phong Vo, executive chef of Vancouver’s Laowai and Bagheera. (Another food we have been wasting time peeling our whole lives? Kiwis.)
“After washing and peeling purple beets, you can use the scraps to colour your pickled vegetables by adding some into your pickling jars.”—Alex Kim, culinary director, Glowbal Restaurants, Vancouver
“Take trim from fish or meat to make croquettes or meatballs.”—Ben Berwick, chef, Dachi, Vancouver
“I make croutons with stale bread, and use coffee grounds as plant fertilizer.”—Dawn Doucette, chef/owner, Douce Diner, North Vancouver
“Apple peels have tons of flavour and make great syrups. Cilantro stems are also full of flavour and make exceptional sauces.”—Clark Deutscher, owner, Nowhere *a Restaurant and Hanks *a Restaurant, Victoria
“Carrot, beet or radish tops can be made into pesto.”—Lawren Moneta, food stylist, Vancouver
It’s a favourite tool of the pros; source a Japanese-style ultra-thin one if you can.
If you love to grate, it’s great. The perfect tool for adding a dusting of nutmeg, lemon zest or parm to a dish. “They’re incredibly helpful for home cooking,” says Betty Hung, owner of Beaucoup Bakery, Vancouver. “Finely grating garlic and other vegetables, whole spices and cheese with ease helps to speed up the cooking process and allows you to stuff your face full of food on the couch quicker.”
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