from Salt Beef Buckets I’m basing this dish on a little small plate I created in my restaurant days, which was a sake-miso-smoked-black-cod thing. That

from Food & Trembling In the chapter titled “Cradled in the Waves, a Little Bloated, a Little Tempest Toss’d” author Jonah Campbell laments about the

from Made in Quebec Just adding smoked fish or seafood to fresh ingredients can turn a recipe into a specialty, says Belgian-born chef Luc Gielen.

from Flavours of New Brunswick Ingredients 1 pound lobster meat 12 large stuffing mushrooms or 6 portobello mushrooms 1 pound baby spinach, rinsed and chopped

from Ants in My Pants Prep: 20 minutes + rising; Bake: 40 to 50 minutes + cooling Makes 2 large loaves Ingredients *Substitution for 2

from The Little Prairie Book of Berries Whether you’re grilling bison, elk, beef, pork, chicken or a vegetarian burger, this tangy/garlicky/smoky barbecue sauce is the

from Flat Out Delicious This classic Dijon is smooth, vibrant and adds the perfect tang to sandwiches, vinaigrettes and sauces. INGREDIENTS  3 TBSP finely chopped

from Don’t Honk Twice  I love chicken wings! I love all meats in all forms, but the chicken wing is special. Once considered a throwaway

from County Heirlooms Contributed by Vicki Emlaw Farmer, Vicki’s Veggies – a small farm best known for its 100+ varieties of heirloom tomatoes & being

from The Distilleries of Vancouver Island Traditionally, Rum is made from sugarcane by-product, usually molasses. Never one for tradition, Wayward’s Drunken Hive Rum is crafted

from The Distilleries of Vancouver Island Unlike most distilleries, Stillhead makes its vodka out of 100 percent malted wheat instead of the usual barley, which

from A Taste of Haida Gwaii I found a recipe for Beets Dauphinoise many, many years ago in a Gourmet magazine. I cut it out

from Eat Alberta First My sister Laurie got the recipe for Phil’s Original BBQ ribs when she lived in Toronto. When she and my brother-in-law,

from Foodshed This dish relies on the serendipity of cool, unctuous yogurt and perfectly ripe fruit. Use fresh fruits and berries in summer; in winter,

from Great Scoops With Little Italy as our neighbour, we celebrate the annual Italian Week festival by turning our entire ice cream cabinet into one

from Eat, Leo! Eat! This recipe is not only delicious, but you put half the sauce away for a future meal! Ingredients Instructions Heat olive