A Dip for the Whole Family
Hānai’s Tess Bevernage conjures her Hawaiian childhood with this kamaboko dip.
Hānai’s Tess Bevernage conjures her Hawaiian childhood with this kamaboko dip.
Recipes
The Ultimate Tom Collins
A fresh take on the summer classic using the brand-new Bombay Citron Pressé.
Bombay Sapphire has provided NUVO with its recipe for the Ultimate Tom Collins, a wonderfully zesty twist on the classic summer drink.
Celebrate Spot Prawn Season’s Sweet Return With This Aguachile
Chef Alan Older’s recipe makes the best of British Columbia’s spring bounty.
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.
A Modern Take on a Stupendous Steakhouse Side
Spicy jalapeño creamed corn from Black + Blue Toronto’s Morgan Bellis.
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.
This Ribeye Aguachile Shows the Versatility of Mexican Cuisine
A recipe from chef Francisco Higareda Urdapilleta to celebrate Cinco de Mayo.
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 …
A Royal Cocktail From Empress 1908
A fresh, springtime cocktail using the brand’s new Elderflower Rose Gin.
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.
A Scintillatingly Smoky Caesar With an Award-Winning Whisky
Distillerie Fils du Roy’s Fort Beauséjour whisky stars in the Boucane Caesar.
Distillerie Fils du Roy’s Fort Beauséjour whisky stars in the Boucane Caesar.
A Mouth-Watering Chocolate Crème Brûlée
Celebrate Countylicious with this crème arlequin from Merrill House’s Michael Sullivan.
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.
A Cocktail in Honour of Cherry Blossom Season
Gotham Steakhouse and Bar’s Tokyo Rendezvous celebrates the ancestral home of Vancouver’s famous cherry trees.
Gotham Steakhouse and Bar’s Tokyo Rendezvous celebrates the ancestral home of Vancouver’s famous cherry trees.
