Languid days on the veranda or patio are always more enjoyable with a long mint-scented drink.
Give dye-dipped eggs a run for their money with these pastel doughnuts that look just as good as they taste.
Packed with hearty lentils, these tasty tacos are super satisfying. We've used dried green lentils rather than canned because they contain far less sodium and have a better texture.
Halibut and chanterelle mushrooms were and are an important part of Haida food culture. This flavourful recipe contains dried chanterelles because they're much easier to find than fresh. If you're fortunate enough to find them, substitute 1/2 cup fresh, chopped, for the dried; then replace mushroom soaking liquid with dry white wine and omit lemon juice.
Layers of silky milk chocolate and caramel puddings come together for a taste that's out of this world. Toffee bits give each spoonful just a hint of crunch.
In Canada, we harvest the sweetest, most delicious lobster in the world. If you're short on time or fridge space, most grocery stores or fish markets will steam lobsters for you on request, but boiling them fresh at home is always preferable. Serve them with one (or all) of our signature butters or seasoned mayo.
Spoon this chunky, gravy-rich stew over baked potato wedges and top with cheese curds to make the most divine homemade poutine imaginable. Or serve the stew straight-up over smooth mashed potatoes for a yummy comfort food dinner.
This is a great standby for an impromptu dinner party. You can easily switch up the herbs, nuts and dried fruit for a different flavour.
