The History of Fiddleheads in Canada
Learn the history of fiddleheads in Canada, how to pick them and prepare them for eating.
Classic Canadian Dish: 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.
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.
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.
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.
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.
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.
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.
