Clams w/ Preserved Lemon, Garlic & Pimentón

“I think cocktails go beautifully with food,” says Chef Jenn Louis,

Gunpowder Prawns

David Bowes, executive chef at the Laughing Oyster restaurant on B.C.’s Sunshine Coast, had a hand in developing the menu for Tyee Lake’s Osprey Restaurant and now

Bowled over by Ramen

A ramen revolution took place this past year.

Retro Redo

Cookbook author Ivy Manning takes us through the kitchen remodel  in her 1940s-era house, and shares her riffs on classic recipes inspired by the historic Mallory Hotel in Portland, Oregon.

Baked Stellar Bay Kusshi Oysters with Garlic Breadcrumbs and Oregano

From our Consider the Source feature in the March/April 2011 issue featuring Ethan Stowell’s New Italian Kitchen by Ethan Stowell and Leslie Miller.

Coppa-Wrapped Scallop Brochettes

The cured meats made by Executive Chef Adam Stevenson are a top draw to Earth & Ocean restaurant at Seattle’s W Hotel. Here, he  he slices coppa paper-thin and wraps the it around plump scallops for a spry riff on surf and turf.