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.