The perfect balance of sweet, tart and creamy, this airy mousse makes a delightful finish to any harvest dinner.
Rhubarb is a much-loved Nova Scotia ingredient, and never has it had such elegant treatment as Chef Ray Bear gives it at Gio in Halifax.
Although this pretty show-off spring dessert looks elaborate, it's easy to make. We have suggested serving raspberry sauce, but you can substitute sweetened strawberries or blueberries for an equally delectable sauce.
With store-bought cake, this dessert will be ready before you know it, making it a quick, no-fuss choice for a dinner party.
Simmering whole shanks adds tons of flavour from the bones, and the rich gelatin from any marrow gives the soup body. To round out the meal, serve with a side of couscous.
Enjoy these spiced confections on their own or take the flavour a step further by topping your latte with them—instant treat!
Showcase this layered mousse on a pedestal cake plate. Then take it back to the kitchen to cut because you need to wipe the blade with a damp cloth between slices. May is mango season so they are at their peak of flavour now.
Seasoning is key to a good pâté. This recipe may seem to have a lot of salt, pepper and spices, but the flavours mellow as the pâté cures. Serve with Dijon mustard, baguette slices and cornichons for an authentic French experience.
Take a break from super-sweet holiday desserts with these lip-puckering treats. For easy handling, zest the lemon before juicing.
