Seafood

Food

Ask A Chef: Halifax Chef Shares His Lobster Wedge Salad Recipe

Water Polo's executive chef Matthew Kelly shares his recipe for succulent lobster salad with herbaceous dressing.

Food

Jeremy Charles’ Snow Crab, Fermented Corn and Crab Broth

Chef at Tempus Seafoods Jeremy Charles' favourite high-end bite is succulent snow crab, which is sweet and salty.

Food

Acadian Chowder

Enjoying this classic chowder loaded with seafood and topped with panko breadcrumbs is the ultimate way to cosy up on a crisp afternoon.

Food

Ask A Chef: How To Make A Restaurant-Quality Crab Cake

Chef Morgan likes to use both Dungeness and rock crab meat to create complexity and texture.

Appetizers

Quick Gravlax Recipe

Salmon is cured overnight then topped with capers, minced shallot and dill.

Appetizers

Seafood-stuffed Artichokes

A rich, creamy, flavorful filling complements the earthy artichoke.

Cookbooks We Love

Three Recipes From P.E.I. That Will Transport You To The Coast

Farmers and fishers from all over the province got together and created the new cookbook, Canada's Food Island.

Food

30+ Scrumptious Seafood Recipes To Try This Summer

Fish can be enjoyed anywhere; you don't need to live by the shore.

Food

30 Italian Recipes To Make Dinnertime Bellissimo!

Including savory skillet chicken, harvest polenta and a fresh citrus and fennel salad!

Food

Steamed Vancouver Island Clams

This Pinot Gris wine pairing compliments the acidity of the tomato and fennel.

Chefs We Love

Ask A Chef: Shrimp Roll With Chili Lime Mayo

The secret to this classic summer sandwich is the mix of flavors.

Food

Ask A Chef: Nova Scotia Seafood Chowder

Renée Lavallée, chef and co-owner of The Canteen on Portland, shares her recipe.

Food

Ricardo Larrivée’s Paella

This classic seafood dish is a hearty and filling dinner in just one pan.

Food

Ina Garten’s Baked Cod With Garlic & Herb Ritz Crumbs

Tender white cod fillets are cooked in white wine and fresh lemon juice with a crunchy topping.

Food

Clam Spaghetti

Spaghetti, clams, white wine and clam nectar all go so incredibly well together.