Helena McMurdo Photography

01/11/2026

January Strolls.

01/06/2026

Roscón de Reyes 2026.

01/01/2026

Onward / Adelante.

12/25/2025

Wishing you love, health, joy and peace. (And a delicious cookie.) Merry Christmas and Season’s Greetings to you and yours.

11/27/2025

Sausage and Rapini Clafoutis for Justin Faubert’s recipe is perfect for a quick and easy weeknight dinner. Recipe is online and in the November print issue.

11/04/2025

Welcome to November and our November issue. Grab a copy and use it as a reference to plan our your upcoming Holiday shopping.

Here's what you'll find in this issue:

- What do the Black Adder, a family recipe and a tiger have to do with dal? Meet Gagan Dhillon of Vancouver’s Easy Tiger, with an interesting story and a delicious product to sell.

- "Canelé Curious": our writer goes on a journey to make the perfect canelés. La Bise bakery

- "Cooking from the Heart": three strong and resilient women are dreaming big as they start over in a new country. Flavours of Hope

- "A Pinch of the Pacific": producers across B.C. are harnessing the land and sea to create distinctive, sustainable seasonings. Tofino Hot Sauce, Klippers Organic Acres, Bowen Island Herb Salts, Masala Factory, Naas Foods

- "Clafoutis Reimagined": A classic French dish done two ways — one with seasonal fruit, the other with a savoury twist.

- "The Sweet Spot": at Thierry | Chocolaterie Patisserie Cafe, the holidays are about family and French favourites.

You'll also find plenty of gift ideas in our gift guides throughout the issue. Pick up an copy at your favourite location or order a copy through our website: https://ediblevancouver.ediblecommunities.com/subscribe/

Cover by Helena McMurdo Photography.

07/06/2025

Welcome to July and a fresh summer issue. Make sure you grab a copy while you can or subscribe to never miss an issue (link below).

Here's what you'll find:

- blueberry recipes Russlynn Blueberries, Krause Berry Farms & Estate Winery, On The Go Farms, Surrey Farms, Bumbleberry Farms, Berry Bounty Farms
- WA BAGEL is redefining bagels witha Japanese twist, thanks to headbaker Yukiko Iikura.
- "In Praise of the Pop-Up": If you want to find the heart of the local food movement, look not in traditional restaurants but in bookstores, art galleries, optometry offices and even on beaches — or, more commonly, at a Russian nesting doll of restaurant within a restaurant.
- "It Started with a Cherry": Sharon Hunt started cooking at her dad’s side at the age of 10, carrying on a family legacy he had started when he was 10 and his mother was too ill to cook for her family.
- "Waste Not, Glean More": Charitable movements across B.C. are working toward decreasing food waste on all fronts. Greater Vancouver Food Bank, Chaser's Fresh Juice Vancouver, Supreme Freeze Dry, LifeCycles Project Society, Urban Bounty, FoodMesh
- "Beyond Tomato Sauce": When tomatoes are in peak production this summer, relish these tomato-based condiments.
- "At Your Service": TIPS Academy BC is a new program designed to trainrestaurant servers — and transform the hospitality industry.

Subscribe to never miss an issue and to support local journalism: https://ediblevancouver.ediblecommunities.com/subscribe/

Cover photo by Helena McMurdo Photography.

03/14/2025

Congratulations to Edible Vancouver & Wine Country on their 100th issue. They’ve been at the helm of the local movement, promoting local, lower mainland, Okanagan and BC products for years. On the off chance you’ve never heard of them, now more than ever, what a great resource they are for all of us, who are looking to buy more local and support our local producers, in these times when it’s more important than ever. 🇨🇦

On a personal note, honoured to be on the 100th cover with one of my photographs. It’s my 18th cover for Edible Vancouver & Wine Country and I am so grateful for the huge role they have played in my own professional development, taking a chance on me when I was just beginning, and I’m so happy to have been able to continue to contribute to this beautiful publication.

100th Issue!

We apologize for the delay. We've had printing/delivery setbacks, but our local distribution partner, EEKO 3PL is getting it all out this week.

Also, the last month plus has been a little wild. It's obviously problems we don't need, but if we try to find a positive from this, our focus on local and community is stronger.

If you're reading this, you're probably already supporting local where you can, so here are some more local resources that you can find in the pages of our 100th issue:

- Great Kitchen Party Champion Alex Kim of Pan Pacific Vancouver
- a traceable, sustainable menu at Nero Tondo
- the Sunflower Lodge BC in Mission

- Granville Island’s Alimentaria Mexicana brings us a new way to enjoy our next caffeine infusion. El Cafecito features Mexican-style specialty coffees and a dedicated retail space offering its unique salsas.

- The secret Pizzeria Spacca Napoli's award-winning pizza, is more than just what’s in the sauce.

- Ugly Potato Day won’t keep the rain away, but can it help our food system? Heppell's Potato

- "Perfectly Poached": These creative, not-bland recipes show why poaching deserves a comeback.

- "Sustaining Salmon": How to save, buy and serve B.C.’s best. BC Salmon Marketing Council, Ocean Wise, Organic Ocean Seafood, Finest At Sea Victoria, Codfathers Seafood, Slow Fish Canada

- At Backyard Farm, Chris Van Hooydonk forged a different path to create the kind of experience we didn’t know we were hungry for.

Find yourself a copy this week or order one to be delivered to your door.

Cover by Helena McMurdo Photography.

02/04/2025

Snow days are great days to stay inside and caramelize some onions.🧅

Pissaladière
This 1,000-year-old recipe comes from the south of France and really packs a flavour punch with the sweet onions, salty fish and funky olives. If anchovies really aren’t your thing, you could substitute with strips of seaweed or dried mushrooms soaked in soy and fish sauces.

1 pound pizza dough
2 to 3 cups caramelized onions (see tips in our January issue) Sprig of thyme
1 tin anchovy fillets
1/3 cup black olives, pitted
Cooking oil
Salt

Lightly grease a large baking sheet (we use an 18-by-13 inch sheet). Roll out the dough to cover the entire bottom of the sheet pan (it will relax a little as it sits, so you need to make it slightly bigger than you appear to need). Spread a layer of caramelized onions over the surface of the dough, leaving an approximately one-inch space around the edge and not much more than a quarter-inch deep. Arrange the anchovies and olives in a pattern, evenly on top of the onions.

Preheat the oven to 375 F.

Bake the pissaladière for about 15 minutes or until the top of the dough becomes golden. Remove from the oven and allow it cool before serving.

Photo by Helena McMurdo Photography

04/05/2024

For the March issue of I had a particularly delicious assignment. Local bean-to-bar chocolate makers find inspiration in unique flavours, origins, ingredients and local communities.
Check out the story featuring Cocoaro Craft Chocolate, East Van Roasters, Kaaj Chocolate, Kasama Chocolate, Schoki Chocolate, and The GOOD Chocolatier

01/22/2024