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.
After trying this tuna treat, you’ll wish August would come more than once a year.
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.
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.
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 …
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.