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Cookbook Review: Made in Quebec
Like many of my West Coast comrades, I have ventured quite sparingly across Canada’s eastern side. The weather has never seemed that agreeable, and my classroom French is bumbling at best. (All I...
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Central American Street Food: Colombian Hot Dogs and Patacones.
I got these recipes during a year I spent living in Panama. Panama borders with Colombia and consequently there are quite a few Colombians who have moved north and made their home in Panama City. The...
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One-Pot Pastas: The No-Fuss, Quick and Easy Way To Eat
It’s mid-week, you’ve worked all day, the house is a mess, and dinner still needs to be made. The very thought of a sink full of dishes is enough to get you dialing for take-out.That’s where my latest...
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Chapatti, An Easy Flat Bread to Make at Home
Chapatti is a kind of unleavened flat bread that can be quickly cooked in a pan. Its simplicity, and the fact that it can be rolled up and kept for an opportune time throughout the day, make it one of...
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Popcorn: The More You Eat the More You Want
Easy to cook and fun to eat, popcorn is one of the world’s oldest and tastiest treats. It’s highly addictive too. Salty, buttery (and sometimes sweet), popcorn is everyone’s weakness, right down to the...
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Masala Lamb Meatballs
Oh yeah! Classic comfort food with a heated twist.A little spice and alotta big bold flavour. Sauce3 garlic cloves, chopped1 onion, chopped1 Tbsp grated fresh ginger¼ cup vegetable oil1 Tbsp cumin...
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Ginkgo the Great
You might know this tree by its lovely fan-shaped leaves, or by its awful smell. Every year, toward the end of November the (female) Ginkgo biloba omits a stench that lasts for weeks. This foul odor —...
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Dumplings in Victoria and At Home
A man may build a complicated piece of mechanism, or pilot a steamboat, but not more than five out of ten know how the apple got into the dumpling – Edward A. BoydenNo matter how you serve them (fried,...
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Nettle Spanakopita: Making the Best of Seasonal Ingredients
For reasons that would take too long to explain, I ended up with about ten pounds of feta cheese last week. Because of this, I decided to work my way through as many Greek salads and other Greek-themed...
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Homemade Vegan, Gluten-Free Carrot Cake
It’s no great shock to hear gluten-free or vegan these days. I, too, have removed practically all gluten from my diet, and now I no longer feel like a walking zombie. I don’t believe I have an allergy...
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New Summer 2015 Edition of EAT Mag is Out Now
Our summer issue is hitting the streets. This issue is filled with places to eat and wines to try. Our contributors write about everything from big salads to fruit pies to the ultimate steak recipe....
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No Fail Pastry + How to Build a Fruit Pie
This recipe is from “Keep Your Fork—There’s Pie” written by Cinda Chavich for the July/Aug issue of EAT.No Fail Pastry (with Lard)6 cups cake or pastry flour (or 1/3 whole wheat, 2/3 all-purpose) 2 tsp...
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Must-Have: Cherry Clafoutis (French Custard Cake)
Every summer during my early 20’s, I’d head to the Okanagan’s Similkameen Valley to pick cherries. The valley is classified as semi-desert land with less than 30% annual rainfall. It’s windy and dry...
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NEW ISSUE: September/October 2015 EAT Magazine is in Stores and Online
The September/October 2015 Fall issue is out and is available in Victoria and Vancouver shops and online. Pick-up a copy or read the digital edition online.
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Gazpacho: A Glorious Late Summertime Spanish Soup
Gazpacho is a cold, tomato-based soup that originates from the Andalusia region of Spain. Earlier versions of gazpacho dating back to the 1500s (before tomato seeds were brought from South America),...
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Sweet and Savoury Galettes: Free-Form Rustic Tarts
If there’s one thing I love about the end of summer, it’s harvest-time. The trees are ripe with fruit and the gardens are bursting from root to shoot. Consequently, I also love baking this time of...
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Homemade Gravlax: An Alternative To Smoked Salmon
Smoked salmon has always been a big part of my culinary life. It’s not that I grew up anywhere near the ocean, but the stuff was always plentiful in the fridges of my childhood. Probably because of the...
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Top Notch Crab Cakes: It’s all about the Crab
When it comes to eating seafood, crab is one of the finest in selection. The flesh is buttery, sweet and meaty. From the Pacific Northwest to the Atlantic coast, people have long enjoyed eating crab,...
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A main course, dessert and a cider float using local apples
Autumn has officially arrived and so has apple season! One of the most cultivated fruits; the apples bears a bountiful harvest. A diverse fruit in flavour and in its use. From crisp and juicy to sweet,...
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Vegetarian Crock-Pot Stuffing
Every Christmas I seem to run into the same problem: not enough space in the oven! Especially since it’s all about timing when it comes to the big feast. The goal is to have everything warm and ready...
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