A fun, delicious dessert doesn’t need to be complicated. Case in point: this week’s recipe for nougat, the airy and sweet treat that is both beautiful to look at and portable. Our basic formula can be used as a base for any kind of nougat. Stud it with almonds or pistachios, or infuse it with rosewater or lavender to achieve the flavour you want. See full recipe.

Also, the Globe wants to hear from you: What’s your favourite restaurant? We want to hear about the spots that have stood the test of time, the places that aren’t buzzy or on any recent ‘best of’ lists, but have become beloved institutions for you and your neighbourhood. Share your thoughts here.

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