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Canadian Food Focus

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Gabby Peyton

jam-jams

Jam Jam Cookies

A Jam Jam is a soft, chewy molasses sandwich cookie made with two cakey cookies with jam sandwiched in between.

jam-jams

In a Jam(Jam): The History of Jam Jams in Canada

The iconic Canadian Jam Jams is a baked sandwich cookie made with two cakey cookies with jam sandwiched in between.

date-squares

Classic Canadian Dishes: Date Squares

The Date Square (a.k.a. Matrimonial Bar) is beloved by many despite the plethora of names it’s known by, and perfect with a cup of tea.

nanaimo-bars

Classic Canadian Dishes: Nanaimo Bars

Nanaimo bars are a Canadian favourite and are a prominent feature on any cooking tray across the country, especially at Christmas time.

nanaimo-bars

Triple Threat: A History of the Nanaimo Bar

The delicious Canadian phenomenon found at every church basement tea, farmers market and community bake sale across the country has been beloved by generations. And the most famous of them all? The Nanaimo Bar.

date-squares

Delicious Squared: History of Date Squares

The humble date square is surprisingly sweet and perfect with a cup of tea, enjoyed from Victoria, British Columbia to St. John’s Newfoundland. Whatever you call it, it is comfort, squared.

The History of Fiddleheads in Canada

Learn the history of fiddleheads in Canada, how to pick them and prepare them for eating.

fiddlehead-pasta

One-Pot Fiddlehead Pasta

This simple one-pot fiddlehead pasta recipe is a fresh taste of spring with a hit of zesty lemon and herbaceous basil.

pea soup

Classic Canadian Dishes: Split Pea Soup

This classic yellow split pea soup has some versatility when it comes to one of the main ingredients: the ham.

baked beans

Classic Canadian Dishes: Molasses Baked Beans

These classic baked beans have East Coast roots — the use of molasses versus maple syrup is a Maritime tradition stemming from New England, in particular Boston.

jiggs dinner

The History of the Iconic Jiggs Dinner

Jiggs Dinner — a melting pot of salted beef, root vegetables and yellow split peas — is one of the most recognizable and beloved meals in Newfoundland and Labrador.

pea soup

The History of Pea Soup in Canada

Hunger is the necessity of invention for many traditional Canadian foods and pea soup is the mother of them all.

jiggs dinner

Classic Canadian Dishes: Jiggs Dinner

This Jiggs Dinner with Pease Pudding recipe is flexible when it comes to the amount and variety of root veg included because it’s all in one big pot.

baked beans

The History of Baked Beans in Canada

While many ingredients are incredibly regional, the versatility and history of the humble bean spans from coast to coast.

Pouding Chomeur

Classic Canadian Dishes: Pouding Chômeur

Traditional pouding chômeur, was made with brown sugar, but now most makers use maple syrup which makes for an even more Quebecois classic Canadian dessert.

Cod au Gratin

Classic Canadian Dishes: Cod au Gratin

Cod is still king in the kitchen. Not only is it a versatile whitefish, but Newfoundlanders and Labradorians know how to make it taste darn good.

lobster roll

Classic Canadian Dishes: The Lobster Roll

Summer on the East Coast of Canada can be summed up in a few words: salty breezes, lighthouses, and lobster rolls.

Gabby Peyton

Gabby Peyton

Gabby is a food writer, culinary historian and recipe developer. Based in St. John’s, NL she is the city’s restaurant critic for The Telegram and writes a syndicated food trends column for the Saltwire Network of newspapers. Gabby travels to eat, is always planning her next meal, and is currently writing a book about the history of restaurants in Canada.

Contributor PostsGabby Peyton

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