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Agnes Chung's MALAYSIAN FRIED BEE HOON (Rice Vermicelli) *****
As demonstrated at the 33rd annual adidas Vancouver International Marathon. . . [More]

Barbecued Spare Ribs **** 1/2
Author:Recipe courtesy of John K. Cordeaux, executive chef, Royal York, Toronto
A wonderful summer BBQ dish. Recipe courtesy of John K. Cordeaux, executive chef, Royal York, Toronto, and Maille mustards and vinegars. [More]

Braised Short ribs with honey-Dijon mustard glaze (recipe courtesy of Maille) ****
"French cuisine is sexy, romantic, and exciting, and good French food doesn’t have to be difficult to prepare. The key is to simply use the finest and freshest ingredients available." ~Chef Alan Harding, Patois, Brooklyn, New York [More]

Chad Minton's Quick Pasta with Tomatoes (courtesy Hyatt hotels) ****
Quick and easy, but with Chef Chad Minton's expert touch... [More]

Chocolate Profiteroles ****
A difficult procedure, but once mastered...Ooo-la-la! [More]

Citrus Avocado Dressing *****
This dressing is great on leafy green salads. Also use on top of half an avocado, topped with some chopped parsley or spring onion if liked. [More]

Classic Crêpes Suzette *****
Many years ago, I watched a Paris-born friend of ours (named Aline) make crêpes Suzette from scratch. Since then, I've never been able to stomach the results of a short-cut recipe. This one is the real thing. [More]

Cooking with beer *
Are you ready to try something different on your next trip to the dinner table? If you are then head first to the refrigerator and pull out a bottle or can of beer and add it to your recipe. Adding a lager, ale or stout to your favourite dish will not only add a batch of new flavours to your meal, it will have your friends and family coming back for seconds time and time again. [More]

Deborah Ramsay's world-famous wrap recipe ****
As demonstrated at the 33rd annual adidas Vancouver International Marathon. . . [More]

Dijon Trout Crisps (from Maille) ****
Spoon over cottage cheese, then place trout fillets on top. [More]

Easy, overnight pork butt (Shirley Corriher recipe) *****
Food chemist Shirley Corriher reveals the secrets to cooking a perfect roast every time: Brown sugar, soy sauce and seven hours in the oven result in the perfect pork roast. [More]

Flourless Chocolate cake (1) *****
This is the French version of the flourless chocolate cake, first introduced to me by my wild friend, Jill, in Paris. It seems to be something of a National Secret in France, but we have "liberated" it for you, here! [More]

Flourless Chocolate cake (4) (Scandinavian) *****
Almost the Scandinavian National Dish, this flourless chocolate cake is offered here with several flavouring variations. [More]

Flourless Molten Chocolate cake *****
Individual portions make this show-stopper a perfect hostess impress-the-guests dessert. [More]

Four Seasons Hotel Vancouver Stollen *
Four Seasons Hotel Vancouver's "Baby" Stollens make ideal hostess gifts. . . [More]

Four Seasons Hotel Vancouver Stollen Recipe ****
Not overly complicated, this is a nice seasonal treat for your family, or an ideal hostess gift! [More]

Frances Metcalf and the Travelling Gourmet *****
I wanted to make this sound a bit like a Harry Potter book. . .Harry Potter and the Invisible Chef [More]

Galette des Rois (en français) **** 1/2
The original recipe, en français. For the same recipe, badly translated into English, cliquez ici. [More]

Galette des Rois English version **** 1/2
Galette des Rois in ENGLISH! For the original recipe, en français cliquez ici. [More]

Garber Gastronomic: Aux Délices de la Montagne -- inside confection-making in France *
Gilles Rongier -- whose wares I happened upon last October, when we visited France -- makes some of the very best pâtes de fruits or gélées in the world! [More]

John Keyes' Foolproof Roast Turkey *****
John T.D. Keyes makes a Norman-Rockwell-perfect turkey every time. Here's his secret recipe. . . [More]

Karen Barnaby's Peach Mango Melba Mousse (from Pete's Tofu) *****
A mousse is usually made with a custard base, but Pete's dessert tofu does the job instead. The preparation time is greatly shortened, making this a fast and easy dessert. [More]

Karen's Coleslaw ****
Big BBQ crowd? Here's a budget-stretcher. [More]

Karen's Yummy Granola ****
a healthy breakfast option. . . [More]

Kiwi Pie Company ingredients list *
All the info you might need to know. Use our search button to find specific "Kiwi" reviews. [More]

Maille crab and artichoke dip (recipe courtesy of Maille) ****
Drink tip: Serve with chilled Sauvignon Blanc. (Recipe developed for Maille, courtesy of Derek Benitz, executive chef at Luxe Bistro, Ottawa, ON.) [More]

Malted Chocolate puddings ****
This extremely rich pudding tastes like a malted milk ball and is always greatly appreciated by both children and adults. Chocolate and cocoa powder fortified by espresso and vanilla provide intense chocolate flavour, while the malted milk gives it a creaminess despite the low-fat milk. For classic chocolate pudding, simply omit the malted milk powder. You can prepare the pudding up to three days ahead. [More]

Nobody Knows the Truffles I've Seen Salad (recipe courtesy of Maille) ****
An incomparable side-dish [More]

Pan Seared Medallion of Smoked Black Cod, Potato Artichoke Hash, Scallion Oil **** 1/2
More Diva at the Met recipes from the "Michael Noble era"... [More]

Quattro's Trota al Tartufo **** 1/2
Serve with your favourite risotto and grilled vegetables [More]

Royal Diva ****
A Diva at the Met recipe from the "Michael Noble era" [More]

Sen5es' Grilled Tuna with Apple & Basil Salad ****
Recipe developed for Maille, courtesy of Claudio Aprile, executive chef, Sen5es Bakery & Restaurant (Toronto, ON). Additional recipes can be found at www.maille.com. [More]

Sen5es' Tea-smoked Beef Tenderloin with Korean Pear Salad **** 1/2
Recipe developed for Maille, courtesy of Claudio Aprile, executive chef, Sen5es Bakery & Restaurant (Toronto, ON). Additional recipes can be found at www.maille.com. [More]

Simple Roast Turkey ****
A straightforward, no-fail recipe for roast turkey [More]

Slow-cooked Pork Belly with Pearl Barley Risotto & Apple Chutney (Court) ****
This wonderful canapé recipe was presented at the Vancouver Marathon 2006. Chef Court claims it's "easy," and who are we to argue; in fact, it IS easy, but there are several simple stages to it. [More]

Soy-Glazed Salmon Burgers with Ginger Lime Aioli **** 1/2
Recipe courtesy: Build a Better Burger. [More]

Spinach & Avocado Soup with Coriander Cream ****
A refreshing cold soup -- featuring The Grove Avocado Oil [More]

Tadich Grill's Fisherman's Sauce Bake *****
This sauce recipe is one of the oldest known Tadich Grill dishes. It dates from 1910. The Buich family gave it to Doris Muscatine in 1960 for use in her book A Cook's Tour of San Francisco, and it is reprinted here with Doris's and the Tadich's permission. [More]

Tojo's Sake Paste and Miso Marinated Sablefish with Braised Daikon *****
A good introductory recipe for fine Japanese cuisine -- a variation of the recipe demonstrated at the adidas Vancouver International Marathon, 2003 [More]

Tongue Twisters (Garber review) ****
Love tapas? Then this cookbook will prove to be one of the most treasured additions to your home cookbook library.--> --> -->

[More]

Umberto's Ravioli di Aragosta con Insalata di Crescione ****
A wonderful dish -- surprisingly easy, yet sure to impress! [More]

VanDusen's Shaughnessy's Braised Beef short Ribs with Smoked Tomato Barbecue Sauce ****
Chef Bill Grimshaw of Shaughnessy Restaurant at VanDusen Botanical Gardens shared this wonderful recipe with us! [More]

Warm Dijon Salmon Salad (from Maille) *****
A five-star recipe that is easy -- and good for your diet! [More]

Williams-Sonoma Goat Cheese Crêpes with Fig Jam *****
Refrigerating the batter helps produce exceptionally tender crêpes because, as the batter chills, the flour expands and absorbs the liquid. You can cook the crêpes in advance, then fill and broil them just before serving. The lightly spiced fig jam is a wonderful complement to the creamy goat cheese filling. You can also substitute quince jelly. [More]

Wolfgang Puck's signature Chinois Salad *****
This particular salad is the one served recently at an Air France-hosted event in Seattle. [More]

Secondary Sites:
Chefs at Granville Island Public Market *
This weekend, four of Vancouver's top-notch chefs will be at Granville Island Public Market... [More]

Mrs. Beeton's meatloaf *****
This family favourite is also very easy to make. (This recipe is followed by a detailed backgrounder about Isabella Mary Mayson Beeton, the "Original Martha," plus links to a reprint of her book of recipes and household management.) [More]

Set your palate for Malaysia -- and cook with Celebrity Chef Wan *
Looking for a taste of authentic Malaysian cuisine? Bring an appetite and a spirit of adventure to EAT! Vancouver (www.eat-vancouver.com) at B.C. Place Stadium from May 26 to 28, 2006, and indulge in mouth-watering, fiery dishes scrumptiously whipped up by world-famous Chef Wan. [More]

The Seasonal Experience: A Unique and Exciting Culinary Encounter ****
Chef Adrian has a passion for our local foods and those who produce them. His catering services cover everything from intimate dinners for two to large weddings. He also offers cooking classes both in the kitchen in Langley as well as in people’s homes. [More]