2003 Paderno P.E.I. Chowder Champion
Chef Jeff McCourt of the Courtyard Café in Confederation Centre of the Arts in Charlottetown gussies up his chowder with even more seafood, including oysters, scallops and crab — all Island-fished or grown.
Chef Jeff McCourt of the Courtyard Café in Confederation Centre of the Arts in Charlottetown gussies up his chowder with even more seafood, including oysters, scallops and crab — all Island-fished or grown.
Your favourite pasta sauce, such as spicy tomato or basil, combines with navy or kidney beans for a quick dinner.
Check out this delightfully crispy restaurant-worthy dish created by chef Dominic Lamirande (aka Dom Cooks)— you may recognize him as one of the winning contestants from Netflix’s Cook at all Costs!
Thanksgiving wouldn't be Thanksgiving without the pièce de résistance. The best thing we love about this turkey recipe is the buttery cider glaze.
Fluffy on the inside and crispy on the outside, these potatoes truly deserve their “ultimate” status. Duck fat is the key to their rich flavour, but you can customize the taste by switching up the type of fat.
Microwave this colourful side dish in a ring mould to ensure even cooking.
Toasting the bread beforehand means you won't have to worry about sogginess, while adding flavourful pork sausage keeps it moist in the oven.
If you like moist stuffing, this recipe is for you. Classic flavours merge to make a delicious stuffing that requires absolutely no oven space. Be sure to use day-old bread that is firm (but not dry like croutons) instead of fresh bread. It will mean the difference between a moist or soggy stuffing. Choose an apple that holds its shape when cooked, such as Cortland, Braeburn or Crispin.
Enjoy the versatility of these nutritious veggies topped on puff pastry or cooked with a delectable sauce. It’s crunch time!