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.

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.

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.

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.

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.

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?

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.

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.

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 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’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.

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.

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.

The Naramata Inn’s chef Ned Bell loves to cook seafood and highlight local ingredients. This chowder, a smorgasbord of all things aquatic, is a grand celebration of British Columbia’s finest ingredients.

Although this year’s groundhog predicted an extended winter, you can still bring spring into your home with recipes that illustrate the change to brighter days—like this BC blueberry lemon ricotta toast.

In early March, NUVO attended Courvoisier Cognac’s We Found Joy event in New York. The star cocktail of the evening—The Gala—evoked quiet summer days in Courvoisier’s home of Jarnac, France. Courvoisier has provided the recipe for The Gala so NUVO readers can enjoy a bit of Jarnac via New York at home.

Chef Steve Hodge, of Vancouver’s Temper Chocolate & Pastry, shares his lemon tart recipe to celebrate the second season of Project Bakeover. For this recipe, Hodge proves you don’t need a complicated list of ingredients to create a rich, elegant dessert.

Australia has recently announced that they will open their borders to vaccinated Canadian travellers on February 21, 2022. In light of this exciting news, here are three luxurious ecocentric retreats to add to your list.

Whether you’re spending Valentine’s Day with your significant other, getting together with friends or family, or perhaps taking the time for yourself, we’ve taken the guess work out of deciding where to go for romantic wining and dining. We’ve rounded up thirteen design-forward restaurants across Canada that will please a variety of palates. 

For this week’s recipe, we have a delicious spaghetti aglio e olio pasta from the Sandbar. Roll up your sleeves, pour a glass of wine, and add this comforting dish to your love-day menu.

We pride ourselves on bringing you the exceptional—the beautiful narratives of visionaries, stunning designs, and marvellous journeys. Here are twenty-one NUVO stories that deserve a standing ovation.

Whether you are in a pinch for what to bring to the party, want to add additional treats to your holiday lineup, or perhaps are looking for what to leave out for Santa, give these yummy cookies a try.

The holidays are meant for indulging in decadent desserts and appeasing your sweet tooth every chance you get. This pomegranate crème brûlée from Black + Blue offers a festive spin on a French classic and will certainly remedy those holiday cravings.

Whisky, maple, and Wayne Gretzky—talk about a Canadian trifecta. The three have come together in the spirit of the holidays to create the new Wayne Gretzky Distillery Maple Cream Liquor. Notes of caramel, sweet cream, maple syrup, baked pastry, and a hint of whisky spice make this the perfect addition to your festive drinks lineup.

Mexico is a beloved vacation destination for many reasons, not the least of which is their white sand beaches, crystal blue waters, and vibrant culture. We have rounded up nine of the most magical resorts in Mexico that await your arrival.

American Thanksgiving is right around the corner, and that signals the start of the holiday season for many Canadians, as well. Whether you enjoy it now or save it for December, this roasted butternut and apple stuffing from Tractor At Home will fill your kitchen with a mouth-watering aroma that filters throughout the home.

With lockdowns ending, restaurant openings are beginning to be common fare in Toronto again. Here are six different, high-class restaurants of various styles to try, selected for the quality of food and the atmosphere.  

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