Idyllic gardens, rustic wood surfaces and pastoral views punctuate this incredible hilltop home overlooking Nova Scotia’s Annapolis Valley.
Photography by James Ingram, Jive Photographic To view the article, click here.
Cointreau, fresh clementines and orange marmalade pack a serious citrus punch, taking simple crepes to a whole new level
Most Atlantic Canadian kitchens are replete with glass bottles this time of year. We showcase this traditional way of preserving fall’s bounty that lets local ingredients shine, with need-to-know traditional and contemporary recipes, plus essential canning tips.
Dale says, “Moose is a popular weekend dish and while many freeze their moose meat, we love bottled moose meat. This is our favourite recipe.”
Partridgeberries are replete in the acidic soils of Newfoundland’s coastal headlands. This tart sauce is the perfect accompaniment for pancakes or French toast.
Pat says, “This recipe was passed down to me from a friend who got this from his grandmother in England. It is very easy to make and so full of flavours…It goes well with any comfort food.”
Most kimchi recipes follow the same routine—brine or salt the veggies, add ginger, garlic and chilies, allow to ferment (or not) and eat. There’s a reason why it’s Korea’s national dish—it’s tasty.
Featuring fresh rosemary from the garden, this recipe is a delicious variation of caramelized apple tart
Ginger and orange flavours enliven this simple recipe, a perfect condiment for turkey