
Québec: Duck Poutine

As if poutine — a Québec favorite that’s become a Canadian classic — wasn’t decadent enough, this version adds a fried egg and duck gravy to the mix.

P.E.I.: Lobster Mashed Potatoes

Celebrate two of P.E.I.’s most famous ingredients — lobster and potatoes — with this decadent side dish that eats like an entrée.

Nova Scotia: Seawater Lobster

Rich lobster is mouth-wateringly delicious on its own, but you can really taste the cold Atlantic waters around Nova Scotia when you boil it in salt water.

New Brunswick: Grilled Oysters

As in the other Atlantic provinces, New Brunswick seafood is top notch. Their shellfish is celebrated during the annual Bouctouche Shellfish Festival, and you can have a fest of your own with these tasty oysters.

Yukon: Sourdough Bread

Sourdough bread is so popular in the Yukon that it’s the inspiration for an entire festival: the Yukon Sourdough Rendezvous.

Northwest Territories: Baked Arctic Char

Arctic char is one of the many cold-water fish species found off the coast of the Northwest Territories, and it’s a natural fit for the Nordic-inspired flavors in this recipe.

Ontario: Beaver Tail

This Ottawa classic is a must-eat when you’re skating the Rideau Canal in the winter, but we think it tastes great any time of year.

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