Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
The Best Thing I Ate All Week: Crab Cakes from Smitty’s Oyster House on Main Street
The Grape Escape for Wine Enthusiasts
5 Wines To Zero In On at This Weekend’s Bordeaux Release
Recipe: Make Your Own Clove Simple Syrup
If you get a 5-year fixed mortgage rate now, can you break early when rates fall?
5 Things to Do in Vancouver This Week (September 18-24)
10 Vancouver International Film Festival Movies We’ll Be Lining Up For
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
At Home With Interior Designer Aleem Kassam
Prep Citrus up. Lemon wedges are good for quick squirts of flavour, and to act as a quick hand cleaner. Spread them all over the table.
Go big. Invest in a large stockpot. It doesn’t need to be fancy and it can be used for boiling crabs, lobsters, spot prawns and corn.
Recycle. Remember that deep-frying turkey machine you bought four years ago, used once and then parked in the garage? You now have your outdoor seafood boiler.
Boiled Dungeness Crab Recipe
To clean crabs, place shell side down on cutting board, cut in half, remove top shell, then clean and remove gills. Drop cleaned crabs into well-salted boiling water for 13 minutes. Remove from water and serve on a large cutting board with a crab mallet.
Corn on the Cob with Chili Lime Butter Recipe
Pre-heat barbecue. Add corn to boiling water. Cook 3–4 minutes then remove, pat dry with paper towels and grill on barbecue for 4–5 minutes (moving around with tongs) until there are some nice char marks. Roll corn in butter and sprinkle with chilies and salt. Serve with lime wedges.
(Recipe by Murray Bancroft)