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DIGITAL EDITION

Flavours Holiday Issue

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RECIPE

Basil Arancini

These crispy, savoury little nibbles by Alex Chen, executive chef at Boulevard Kitchen & Oyster Bar in Vancouver, are utterly irresistible.

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WHAT’S HOT

What’s Cooking in Edmonton
The food scene is on fire with these five sizzling restaurants and bars serving real BBQ, house-cured charcuterie and smoky cocktails.

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RECIPE

Go Nuts Doughnuts with Whisky Cream

Diversity Food’s Chef de Cuisine Kelly Cattani credits her former sous chef and “all around amazing baker” Virginia Jensen for this yummy winter treat.

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TRAVEL

Roll Out the Barrel

Why age isn’t everything when it comes to Scotch Single Malt.

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VIDEO

Flavours On Location: Learn how to make Coca Flatbread

At the new Café Medina in Vancouver, BC, Chef Jonathan Chovancek shows us how to make Coca Flatbread.

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CONTESTS

WIN a Fat Bastard Holiday Box Set!

Enter for your chance to win 1 of 4 holiday box sets – 1 per Western province (BC, AB, SK, MB). Value per box set $150. For details see rules and regulations.

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CONTESTS

WIN a $500 Indigo Gift Card

This holiday season spoil your family and friends (or yourself!) with a $500 gift card from Indigo! Click to enter. For details see rules and regulations.

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FLAVOURS AT HOME

Say Thanks

Our favourite gadgets, decor and items for your home this holiday!

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SPONSORED FEATURE

How to Make a Crown Royal Maple Mule

Step behind the bar with Mixologist Christina Kuypers and learn how-to prepare a Flavours Custom Cocktail: the Crown Royal Maple Mule.

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VIDEO

Test Kitchen: Learn how to make gravy from your roast

If you ask us, the best part of a big roast dinner is the gravy. If you’ve never made gravy, it might seem intimidating, but it’s actually pretty easy. Just follow these 1-2-3s from our Flavours chef.