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.