Tourists heading to the East Coast this summer looking for local seafood might have troubling finding their beloved favourites – and if they do, they’ll be paying a premium. Shortages of oysters, haddock and scallops have left restaurants scrambling with fewer options and skyrocketing prices. But some chefs have gotten creative. This week, food culture Dakshana Bascaramurty looks at the restaurants that have altered their sourcing, rewritten their menus and experimented with types of seafood that had previously been given short shrift. Read more.

And spring is in the air. Try this recipe for lilac-infused ice cream for a sweet treat. (Don’t like lilac? Try peonies, which have a mild peachy flavour, rose, hibiscus or lavender.)

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