Explore The Maples, The Challenge, and more!

The Maple Grill’s Tim Kozody was attracted to the challenge of cooking within the limits of kosher cuisine, and he developed this potato dish with winter puttanesca sauce as a base.

Lentils, mushrooms make the Maple Grill's stuffed potato cups a hearty meal

Graze executive chef Karen McAthy makes a vegan pastry alternative from cauliflower and kale.

Chef Karen McAthy's vegan take on savoury country pie is easily adaptable to whatever you have on hand and makes for a nutritious, hearty meal.

Vegetarian and meat chilies warm up Vancouver

Whether you like your chili thick and meaty or strictly vegetarian, here’s where to head for a hearty meal that will stick to your ribs.

As the new executive chef at the BiBo Pizzeria con Cucina, Mattia Repetto brought beloved dishes from northern Italy with him to Canada; this salad is what he likes to eat at home.

BiBo chef Mattia Repetto cools off with a hearty spelt and bean salad

Made with a hearty mix of potatoes, mushrooms, and bacon, Trevor Bird’s Fable Stew recipe makes enough for two but can be adjusted to feed a larger crowd.

Made with a hearty mix of potatoes, mushrooms, and bacon, Trevor Bird’s Fable Stew recipe makes enough for two but can be adjusted to feed a larger crowd.

Maurya's hearty Indian cuisine hits the spot

The menu at Maurya Indian Cuisine may not be as extensive as those of a lot of Indian restaurants, but it isn't lacking in imagination.

Even after working in the kitchen all day, Grouse Mountain chef de cuisine Spencer Watts goes home and makes ramen.

Grouse Mountain chef de cuisine Spencer Watts makes his own kombu-based broth and pork-belly topping for this versatile soup.

While he cooks Latin American–style dishes at El Camino's, chef Jason Carr favours comfort food at home, such as these German caper meatballs.

Meatballs and smashed potatoes make a meal for El Camino's chef Jason Carr

Chef Cheng-Chung Chen will be making his delectable steamed salmon with nori sauce at this year’s Telus TaiwanFest, which features a street banquet showcasing ocean-to-table dishes.

During the festival, chefs will tell stories of Taiwanese producers and demonstrate creative dishes that showcase the island’s bounty.

Matthew Stowe, who won Top Chef Canada and continues to work as product-development chef for Cactus Club Cafe, makes a version of his mother...

Matthew Stowe, who won Top Chef Canada and continues to work as product-development chef for Cactus Club Cafe, makes a version of his mother's crab spaghetti.

Finding comfort in a bowl of soup

If you’ve got vegetables—or leftover turkey bones—you’ve got the makings of a season of hot, hearty, inexpensive meals.

Graze chef makes a vegan pie crust with winter veggies | Georgia Straight, Vancouver's News & Entertainment Weekly

Chef Karen McAthy's vegan take on savoury country pie is easily adaptable to whatever you have on hand and makes for a nutritious, hearty meal.

Burdock & Co. chef Andrea Carlson says if you don’t have a barbecue, a cast-iron grill pan will do just fine for smoking tomatoes to create ...

Burdock & Co. chef Andrea Carlson says if you don’t have a barbecue, a cast-iron grill pan will do just fine for smoking tomatoes to create a handmade pasta.

Bao Bei chef Joël Watanabe's sticky rice cakes make a quick, hearty meal | Georgia Straight Vancouver's News & Entertainment Weekly

While Joël Watanabe isn& Chinese, the Bao Bei Chinese Brasserie executive chef has fond childhood memories of eating Chinese food. Sub chicken for rice cakes and use fresh greens / mushrooms for a yummy riff on the recipe.

Thomas Heinrich, executive chef at the Hyatt Regency Vancouver, pan-sears his scallops quickly to avoid overcooking.

Whether at home or at work, scallops are one of Thomas Heinrich's favourite things to cook, and he says they make a great dish for holiday entertaining.

Before joining Portland Craft a year ago, Vancouver chef Zach Poole honed his skills creating Spanish food—and he hasn’t lost his passion for this cuisine when he cooks at home.

When Portland Craft chef Zach Poole cooks at home, his go-to dish is Steelhead Trout Romesco with grilled leek and asparagus, which he loves to pair with a beer.

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