Vancouver Magazine
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Care to travel the world, one plate at time? Visit Kamloops.
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
Meet Missy D, the Bilingual Vancouver Hip Hop Artist for the Whole Family
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
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)