Eat North
Eat North aims to tell stories of the Canadian food scene and the people behind it. From liquor distillers and sodas made from Canadian produce to the wide array of ingredients grown and the chefs who manipulate them into perfection, Eat North tells you why food matters to Canadians.
Terroir Kitchen's steamed Pacific clams
Chef Faizal Kassam's steamed clams with garlic, Calabrian chili, fino sherry, lime and cilantro.
Pickled baked falafel lettuce wraps from Batch cookbook
Dana Harrison, co-author of Batch cookbook, is a fan of pickles and falafels, and her recipe for these lettuce wraps make them much healthier for you than the regular version.&
Boulevard's summer seafood boil
Seafood boil with fresh Dungeness crab, crawfish, clams, mussels, jumbo prawns, local corn and potatoes
Montecito Restaurant's Scarlet's Tears cocktail
A summer bourbon cocktail with a touch of sweetness and heat
Montecito Restaurant's The Monterita cocktail
A twist to the classic margarita with pineapple and grapefruit juice
Boulevard's Lumberjack cocktail
It's cottage season again and this Lumberjack cocktail from Vancouver's Boulevard Kitchen and Oyster Bar is great for those breezy nights around the fire with a hoodie and a blanket.
Montecito Restaurant's yuzu sour
To help you beat the heat this summer, Montecito Restaurant has come out with a new summer cocktail menu that's loaded with summery and fruit-filled, yet balanced, drinks. The California-inspir
Beaumont Kitchen's smoothie bowl
You know all those frozen bananas that you have in the freezer? Beaumont Kitchen has an idea for you (that's not banana bread).
Boulevard's oeuf en cocotte
Brunch doesn't have to be a meal that you only have out at restaurants.
Pickled aioli and pickled poached eggs open faced sandwich from Batch cookbook
Many of us know about the trick about adding vinegar to the poaching liquid for poaching eggs.