All Our Recipes
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Eating local is rarely a compromise, especially with the amazing bounty that BC and Canada offers us throughout the year. In this recipe, Eric Pateman of Edible Canada shows us how to prepare the delicate scallops available on both Canadian coasts.
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serves 4 -
Paella marisco, or seafood paella is one of the most popular food traditions of Spain. Brian from Seafood City recommends using Saltspring Island mussels - a sweet and delicately flavoured mussel. -
Our first prize winner in the 2nd Annual Fall Festival Pie Contest! Baker Sandy Pell shares her award-winning recipe with you. -
A part of the fish carcass that is often overlooked during the filleting of a fish is the spine itself. A thrifty cook will notice that there can be a good bit of meat left on the spine when fish fillets are removed. Using a spoon, you can scrap off the meat, chop it coarsely, and use it to make tartar.
