Western Living Magazine
7 Cool Design Tricks to Get Heatwave-Ready
CBC Just Launched a Show for Design Buffs—and We Love It Already
Inside Booyah Bagels: Red Deer’s Cheeky, Retro-Inspired Bagel Shop
Recipe: I’m Not Your Baby
Recipe: Umbrella Bella
Recipe: Watermelon and Paneer Masala with Spicy Vinaigrette
Local Getaway: Why Nelson, B.C., Is the Small Town You’ll Want to Move To
This Island in Japan Is Every Architect and Designer’s Dream
Just Say Hello!
10 Home Decor Essentials for a Stylish Summer 2025
5 Must-Have, One-Of-A-Kind Items for Entertaining by B.C. Designers
Shop these 5 Indigenous-Owned Lifestyle Brands Across Western Canada
The Western Living People’s Choice Awards 2025: Voting Is Now Open!
Announcing the Finalists for the 2025 Western Living Designers of the Year Awards
Enter Western Living’s 2025 Designers of the Year Awards—DEADLINE EXTENDED
When the first big barbecuing opportunity of the season presents itself, you're going to be well prepared.
Officially all you need for the perfect barbecue party is your favourite humans in one place with the grill on and the cellphones off, but having an entire menu of fresh and delicious recipes ready to go isn’t going to hurt.
(Photo: Page and Paper.)Fresh asparagus bound with cheese and prosciutto can be assembled ahead of time; throw them on the grill to shrink-wrap the melty cheese to the asparagus and serve warm.
Keep guests satiated with these quick honey-drizzled bites while you work on the mains.
(Photo: Clinton Hussey.)If you really know your perogies, top these potatoes with sour cream and sautéed onions. Have a wooden plank on hand to cook the potatoes.
(Photo: Page and Paper.)Served warm or cold, this is a quick-to-grill crowd-pleaser that requires minimal ingredients to get the perfect bite.
(Photo: Clinton Hussey.)Brian Misko’s colourful mixed summer salad is awesome with chicken, pork, steaks and burgers.
(Photo: Jelger Tanja Photographers.)Move over spuds! We like this fresh twist on the typically potato sour cream-based salad from Railtown Catering.
(Photo: Ryan Szulc.)A Southern spin on the classic Italian salad (hello, cornbread!) from the new cookbook Lick Your Plate.
There are several components to these ribs from the Southern-cooking specialists at Cochon Restaurant in New Orleans, but they’re well worth the time. The recipe is scaled for four racks of ribs, but can easily be adjusted for larger batches with little extra effort.
(Photo: Clinton Hussey.)This award-winning recipe comes from ‘BBQ Brian’ Misko’s cookbook, Grilling with the House of Q, so you know they’re going to be good.
(Photo: Murray Bancroft.)Now’s the time for this spot prawn, crab, chorizo, prosciutto and rabbit paella, which may sound heavy on the ingredients but prepping is most of the work with only a handful of steps required to execute your sizzling paella vision.
Are you over 18 years of age?
