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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.
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.
With her cheesecake cookie mooncakes, Beaucoup Bakery & Café’s Betty Hung has developed a dessert that perfectly straddles the line between tradition and innovation.
This week NUVO brings you a delicious way to incorporate the final berry bounty into a dish featuring our favourite year-round treat: chocolate.
Straight and Marrow’s chef, Chris Lam, has the perfect recipe for you to convey how much you appreciate everything your mom has done for you.
There’s no better way to take full advantage of the imminent strawberry surplus than by making a batch of pastry chef Shelley McKenzie’s syrup.
This Raspberry-Chocolate Pavlova from the Pacific Institute of Culinary Arts’ chef instructor Camila Takahashi is the perfect way to celebrate Easter without the hunt.
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.
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.
