Dessert

Phil McCaffrey, chef at Inn on the Lake, provided this recipe to accompany Julie Pegg's Jan/Feb 2009 Food Matters (pg. 9)

Nutty black Thai rice is combined in this recipe with creamy coconut milk, sweetened with banana, and given a hint of lime to create this rich, purple-coloured breakfast...

Looking for a way to celebrate pancake day? Search no further - this recipe from Molly Wizenberg's A Homemade Life fits the bill perfectly. 

We've pulled this summer favourite out of the EAT archives just in time for raspberry season. Nathan Fong's silky Italian custard is a refreshing dessert for warm summer evenings.

Dayle Cosway of Terralicious Gardening and Cooking School offers this fall dessert. 

A decadent drink from Dana Zaruba, owner of Hot Chicks Spice Company based in the Cowichan Valley.

Baked apples satisfy the craving for apple pie without the commitment. The spiced nut brittle adds a caramelized crunch reminiscent of candied apples...

For Nathan Fong, peas went from mushy to magnificent, the minute he tasted his first fresh one, straight off the vine.

Jill Heffner, owner of the new Venus Sophia Tea Room on Fisgard, shares her family's favourite recipe for scones. Perfect with a cup of Earl Grey!

Pastry Chefs Zoe O'Doherty and Brian Bradley of Marina Restaurant share this decadent recipe for dark chocolate panna cotta.

It is the time of year when I can't get enough rhubarb. So when I saw this on the menu at Devour, I had to order it. And once I'd eaten it, I had to get the recipe. Lucky for us, Jena and Alison don't mind sharing. 

I recently baked this cake out of Tessa Kiros' gorgeous cookbook Apples For Jam for friends. Everyone around the table was smitten with it. Using rosemary from the garden, fresh citrus, and local honey, the cake has a lovely density from the honey balanced by the bright lemony and not-too-sweet icing. If your rosemary plants are flowering you can use the tiny purple flowers as decoration.

From the November/December issue

Sounds like sheer genius to me. These truffles from Smoken Bones are a little bit cowboy, a little bit plush. Set out on a platter at a Christmas party they're sure to woo all types.

Now that the weather is warming up, we thought something refreshing would be called for. This delicate sorbet from Chef Heidi Fink fits the bill perfectly. 

Sacred Mountain Lavender Farm on Salt Spring Island offers up this variation of a holiday classic. 

David Feys of Feys and Hobbs Catered Arts shares this spin on the traditional panna cotta featuring black tea and milk chocolate.

If the sight of pumpkins everywhere has made you crave them on your plate, then we have what you're looking for. Jesse Blades, chef at the Village Restaurant in Oak Bay, shares his mother's secret recipe.

Make the best of local Bartlett pears which are at the sweetest and juiciest right now with this recipe from West. You can find BC Bartletts at Pomodori's in Oak Bay that are fresh, local, and in their prime (I've been eating them all week like they're going out of style).

This recipe using Scharffen Berger dark chocolate takes summer campfires to a new level with homemade graham crackers and marshmallows smores featuring dark chocolate.

If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert - the perfect ending to any summer meal.

Dave Terry of Wildfire bakery put a sophisticated spin on the cobbler for Vancouver Island's Feast of Fields. Using Metchosin blackberries and rosehips, this not-too-sweet dessert has a fresh tartness with the crumble of shortbread, gooey blackberry layer, and the pretty rosehip mirroir top.