NUVO brings you a recipe courtesy of the St. Martin Tourist Office for sweet potato cake straight from the island paradise.
Beat the winter blues with their Insider Lounge and seasonal events happening in the city.
Celebrate your loved one with a Valentine’s Day Cocktail from Dahlia in Vancouver that bring sweetness and warmth.
Holidays call for dressing up with loved ones, especially the upcoming day of love awash in red, pink, bows, roses, and Cupid’s arrows.
This weeks recipe is for a Pumpkin panna cotta, developed by chef Craig Sung of Vancouver’s Forage restaurant.
February marks the Lunar New Year of the Dragon. Those seeking a shift this year, perhaps in opportunities and challenges, may be in favour.
To celebrate the Lunar New Year, bar manager Maria Lizalde of Vancouver’s Fanny Bay Oyster Bar has developed an aromatic old-fashioned.
This hearty meal from chef Robert Lee of Vancouver’s Glowbal is served with a spicy sauce and roasted root vegetables.
For this salted cucumber margarita mocktail, cucumber water is used for a refreshing note, and the Tajín around the rim for some spice.
For people looking to get away from alcohol in Dry January, this non-alcoholic “negroni” recipe comes from the Flamingo Room in Vancouver.
As 2023 comes to close, ring in the new year with a wintery rendition of the classic margarita, a cocktail that will warm you up as the year draws down.
Happy New Year from the NUVO team. Cheers to 2024! We look forward to celebrating the exceptional with you.
Throughout the year, NUVO has explored the innovative designs from creative minds in Canada and around the globe.
This eggnog cocktail recipe, from Minami in Vancouver, utilizes rum and sherry for a hearty Christmas treat.
This weeks recipe is a rich bone marrow tartar perfect for the cold and dark days in the lead up to Christmas.
A festive martini recipe to see you through all the Christmas parties.
Vin Brûlé is a Italian mulled wine ideal for the holidays.
Here are some of NUVO’s picks to step out on the slopes in style, whether in alluring après-ski apparel or bold statements for heli-skiing.
A twist on aglio e olio with the addition of lamb merguez and chicken stock from new restaurant Dahlia in Vancouver.
A comforting Roman soup recipe for the cold winter ahead.
Sweet white chocolate and acidic raspberries combine in these delicious scones.
Chef Tommy Shorthouse from Vancouver’s Fanny Bay Oyster Bar has provided a comforting recipe made with clams, roasted pepper, and chorizo.
By Vancouver-based Chef Angus An, from his cookbook Maenam: A Fresh Approach to Thai Cooking.
For those missing beach weather, Chef Alan Older of Vancouver’s Smitty Oyster House on Main Street has provided a traditional Mexican appetizer, pescadillas, inspired by his time living in Playa del Carmen.
To help embrace autumn’s bounty, chef Michael Chan from Peake Catering, provided a dessert recipe for cheescake topped with a cranberry gel.
This year, Italy hosted the biennial Ryder Cup Golf Tournament.
The name of the cocktail, Tori no Su, means “bird’s nest” in Japanese and is a reference to a nightingale’s nest.
A southwestern spin on a classic cocktail.
Chef Argelia Diaz Cabral from Vancouver’s El Camino’s restaurant has provided us with a recipe for a classic Brazilian dish. Although there are some specialty ingredients in here that you may have to seek out, the end result is definitely worth it. Xinxim de Bacalhau Makes 4 portions Ingredients For the curry sauce: 1/2 cup dried shrimp 1 garlic …
A fall treat featuring Five Farms Irish Cream Liqueur.
Chef Craig Sung’s Dungeness crab salad with gazpacho is a wonder for both summer and fall.
Topped with a tangy black olive dressing, this easy-to-make salad is a fantastic way to use up what’s left of summer’s bounty.
To celebrate what’s left of summer, Rosewood Wines estate chef Wesley Gendron is serving up decadent prawn rolls for the already well-hydrated visitors at the winery.
To celebrate what’s left of summer, Tanqueray has teamed up with 1 ou 2 Cocktails founder Rose Simard for a series of unique gin cocktail recipes.
After trying this tuna treat, you’ll wish August would come more than once a year.
In many ways, margaritas are the perfect summer cocktail. A little bit sweet, a little bit sour, and always ice cold, the refreshing cocktail is just made for high heat.
This extra-spicy summer deserves an equally spicy drink—albeit one that also refreshes. Courtesy of Michael MacIntyre of Vancouver’s El Camino’s, this Cacao Loco cocktail recipe embraces the heat with chili-infused rum and a dehydrated chili garnish, and it refreshes thanks to its tropical ingredients. Just remember to add extra ice to your shaker.
Temper Chocolate & Pastry’s owner, Steve Hodge, makes some of the sweetest treats in Vancouver, and soon anyone with a sweet tooth will be able to try his creations at home.
On July 19, celebrate National Daquiri Day properly with Bacardí Superior. Ideal for mixing, Bacardí Superior is a white rum that shines in simple, citrus-forward cocktails like the daquiri.
Chef Chris Lam shows that lamb and peas go together like peanut butter and jelly.
This scallop tiradito recipe from Ben Berwick, chef at Vancouver’s standout East Hastings Street restaurant, Dachi, is just the thing when the heat is hurting your appetite.
Not able to make it to Italy this summer? Fear not, Malfy Gin is bringing a taste of the Mediterranean to Canada thanks to its three citrus-infused gins: Rosa, Con Limone, and Con Arancia.
Hānai’s Tess Bevernage conjures her Hawaiian childhood with this kamaboko dip.
Bombay Sapphire has provided NUVO with its recipe for the Ultimate Tom Collins, a wonderfully zesty twist on the classic summer drink.
May is spot prawn season on the West Coast. The little shrimp relatives renowned for their subtle sweet and buttery taste are a sure sign of warmer weather, which means it’s time to celebrate.
Made with Tanqueray’s premium No. Ten gin, this simple spritz is an elegant way to start any meal with Mom because, like her, it’s simply the best.
Taken up a notch with the introduction of a simple, three-ingredient jalapeño mascarpone, chef Bellis’s creamed corn is as good as the sear on Black + Blue’s top sirloins.
For many, Cinco de Mayo is a day marked by margaritas and tacos. But like the holiday itself, which marks Mexico’s victory over France at the 1862 Battle of Puebla, there is more to Mexican cuisine than cool drinks and carnitas. So why not expand your horizons this year with this recipe for ribeye aguachile from Francisco Higareda Urdapilleta, chef/co-owner …
With just a splash of the delicious new spirit, a medley of fruit juices, and some orgeat, this Royal Holiday cocktail will make you feel as regal as a stay at the Empress.
Distillerie Fils du Roy’s Fort Beauséjour whisky stars in the Boucane Caesar.
This crème arlequin from Merrill House’s head chef Michael Sullivan takes the traditional crème brûlée up a notch with the addition of a chocolate custard.
Gotham Steakhouse and Bar’s Tokyo Rendezvous celebrates the ancestral home of Vancouver’s famous cherry trees.
Chef Ahenakew has provided NUVO’s readers with his recipe for tandoori spiced cauliflower served with spiced beluga lentils, roasted red pepper vinaigrette, and herbed yogurt.
Chef Ashley Kurtz of Vancouver’s Restaurant Vignette gives classic French gougères a lift thanks to loads of mushrooms and even more cheese than usual. Piped full of two types of sauce and best served with a heaping amount of cheese, these fantastically balanced pastry balls are ideal little bites to start any meal. Think of them as cream puffs for adults.
Calling for only five ingredients and a few simple steps, it won’t require the luck of the Irish to pull this drink off.
“It is atrocious and radiant and beautiful and revolting what women can handle and what women can endure.” —Kelly McCormack
While we’re still a few months out from white asparagus season, there’s no reason you can’t enjoy the springtime delicacy now. Thanks to this recipe from Italian Kitchen’s chef Matteo Fontana, a cheeky white asparagus and shrimp bruschetta that’s easy to prepare at home, spring’s bounty comes early this year. This super simple appetizer is best enjoyed when you’re trying to forget about the snow outside.
The pomegranate margarita, featuring all the traditional ingredients alongside pomegranate juice and seeds, hits the marks marg drinkers look for while also exciting the palate with added tartness and textural complexity.
This shallot tarte tatin recipe comes from Martine Bauer, the chef behind Toronto’s Pompette. Caramelized shallots are paired with creamy and woodsy Adoray cheese for a decadent yet balanced appetizer that’s sure to impress and delight.
If you missed your chance to book a table for you and your sweetheart this Valentine’s Day, fret not, Hy’s Steakhouse & Cocktail Bar has you covered with this recipe for its delicious Sweettart cocktail.
For this week’s recipe, chef Alan Older of Smitty’s Oyster House’s Main Street location in Vancouver brings brawn to your prawns thanks to a spicy, citrusy chili lime sauce.
The annual Greater Vancouver Hot Chocolate Festival runs until February 14, and the region is currently awash in inventive versions of everyone’s favourite winter treat.
Justin Cheung’s recipe for yee sang, a simple Cantonese raw fish salad traditionally enjoyed throughout Malaysia and Singapore, promises prosperity and guarantees deliciousness. Just don’t spill when you toss it—you won’t want to miss a bite.
This quick and easy chowder recipe courtesy of chef Tommy Shorthouse of Vancouver’s Fanny Bay Oysters fills diners up with hearty potatoes, carrots, and leeks as well as enough manila clams to see them through to spring.
With Dry January cocktails like this, Seedlip puts alcohol in the back seat and flavour in the front.
Instead of the hair of the dog, opt for a refreshing spritz made with Martini’s non-alcoholic Vibrante aperitivo, a blend of the same-quality herbs, botanicals, and wine as the brand’s famed vermouths.
Ever wondered what gifts NUVO’s editors are hoping to find under the tree? Below, some of the NUVO team outline what they want, and why they want it.
Whether you celebrate Hanukkah or not, give these latkes a try. Each one is a little miracle.
This year, make things easy and give Crown Royal Vanilla a go in your holiday punch bowl. With its subtle vanilla flavour and typical Crown Royal quality, it’s the perfect way to make a minor tweak to your eggnog.
This recipe is for what Naramata Inn chef de cuisine Stacy Johnston calls “the perfect turkey.” And, isn’t that what we’ve been yearning for since turkey supplanted goose as the Christmas bird of choice?
It’s high time you started celebrating the season, and there’s no better way to kick the festivities off than with a hot toddy—the winter warmer that heats both body and soul.
Topped with a hefty dollop of smoky bacon and whisky with cranberry, and served on toasted baguette, these are holiday hors d’oeuvres for people on your nice list.
Ideal for this time of year—pine mushrooms and persimmons are autumnal in both flavour and availability—now is the time to whip up this delicious dish.
Now is the last reprieve before the madness of December—and a perfect time for enjoying simple pleasures such as a classic whisky highball. The master distillers at Suntory have made creating a whisky highball even easier thanks to Toki, a whisky crafted with the highball in mind.
Treat yourself to this delicious cocktail from Bar Susu this Halloween. The Michelin-recommended restaurant’s wine aficionado, Brittany Hoorne, has swapped her wine crank for a cocktail shaker, crafting a spookily delicious cocktail to celebrate the holiday.
This easy cured salmon from Straight and Marrow’s chef/owner Chris Lam will have you whipping up deli-worthy shmears in no time.
Naramata Inn’s pastry chef, Liz Stevenson, has provided NUVO with her recipe for an apple crumble that tastes as comforting as your grandma’s and feels as sophisticated as diners at the Naramata Inn have come to expect.
In our collective delusion, society has convinced itself turkey is worthy eating at least twice a year. That stops this year thanks to the Victor’s chef Garrett Blundell and his recipe for a fantastic prime rib feast.
Nothing says autumn like a good gourd. Chef Dave Letford has provided NUVO with a stuffed squash recipe that celebrates autumn’s bounty.
This week chef Hung Nguyen from Vancouver’s beloved neighbourhood joint B House Restaurant has provided a fantastic recipe for the French toast of your dreams. It’s a dish good enough to convert even the most pancake-biased friends and family.
This week, Glowbal Restaurant Group’s chef Alex Kim has delivered a fabulous frittata recipe that employs shrimp and scallions to add some flare to your family brunch.
With her cheesecake cookie mooncakes, Beaucoup Bakery & Café’s Betty Hung has developed a dessert that perfectly straddles the line between tradition and innovation.
These scalloped potatoes are so gloriously cheesy and elegant that you might make them as a main—take that, French fries.
Served hot or cold, with or without its broth, chef Baker Hsu’s Japanese-inspired potato dish is the perfect shoulder season potato dish.
This week NUVO brings you a delicious way to incorporate the final berry bounty into a dish featuring our favourite year-round treat: chocolate.
This week, chef Chin shares her recipe for shrimp and pea tendril wontons, to eat on their own or in a bowl of steaming hot chicken broth.
This week, executive chef Tommy Shorthouse has provided a recipe for a chilled dish that takes advantage of the bountiful Dungeness crab currently being harvested along the West Coast. The interplay between the crab’s cold temperature and the Calabrian chili’s spice makes a summer treat that keeps your tastebuds intrigued.
By featuring primarily British Columbian ingredients, Clark’s recipe for Honey and Soy Glazed Cedar Planked Sablefish evokes the clean, clear waters and breathtaking fragrant forests of beautiful B.C.
This week’s recipe, a summery posset made with lavender flower buds and wildflower honey, honours the full food-system of bees.
This week NUVO is bringing you the most classic dish from Vancouver’s most consistent Italian joint: spaghetti and meatballs. However, by incorporating some of the finest meat there is, kobe-style beef, into the meatballs, this recipe goes above and beyond Mom’s spaghetti.
This week, our recipe comes from the talented team at Gotham Steakhouse & Bar. Dubbed Golden Hour, it elegantly combines rich rye whisky, smoky mezcal, and fruit in the form of fig syrup and lemon juice.
By incorporating raspberry jam into the mélange of liquors and juice, this cocktail gains a sweetness and gentle viscosity that ingratiates itself to any palate.
This week’s recipe for vegan chickpea farinata comes from Glowal Restaurant’s executive chef, Alex Kim. By incorporating Middle Eastern ingredients and techniques into the Italian delicacy’s accompaniments, this recipe adds levity to the traditional unleavened chickpea crepe.
Now that Published on Main has been named Canada’s Best Restaurant, the whole country has been put on notice. This week, NUVO has linked up with the talented Stieffenhofer-Brandson to bring one of the standout dishes from Published on Main’s menu.
This week, ¿Como?’s executive chef Jacob Kent is offering NUVO readers a bit of that heat at home with his recipe for the most perfect tapa, ham croquetas.
This week’s recipe from chef Behshad Zolnasr of C|Prime is a reminder that sometimes the best things in life are best left untouched. The comforting combination of fluffy waffles and crispy chicken is equal parts savoury and sweet while also being 100 per cent soulful.
Nothing says summer like the mouth-watering hum of a good steak sizzling on the barbecue. Tractor Food’s Harper Moll brings the heat with this Oaxacan steak taco recipe.
To celebrate Asian Heritage Month, try making this deceptively simple BBQ saba mackerel from Winston’s chef Douglas Lee. As with the dishes on his menu at Winston, this Asian-inspired recipe is best made with local produce and enjoyed with Canadian wine.
Alessa Valdez, chef at the Restaurant at Phantom Creek Estates, has invigorated the Okanagan food scene with her fine-dining-meets-wine-country-casual approach to cooking. This spring risotto, a home-cookery take on the standout dish from her recently debuted spring menu, is the perfect way to celebrate the Okanagan Valley’s post-winter awakening.