Play around with this simple recipe to suit your own taste. Add a little cinnamon, grated apple or grated orange peel, or replace a third of the cranberries with strawberries or raspberries. More »
Cranberry and feta: red and white, tart and salty—now there’s a match. Sprinkling the berries in sugar moderates their sour edge and draws out moisture, so they work better in the stuffing. More »
When Ethel Tibbo was growing up in Fortune Bay, Newfoundland, her mother made these potato cakes every Saturday. More »
Be sure to chop everything coarsely so this colourful relish maintains its texture. More »
This recipe comes from Simon’s grandfather, who adapted it from a war-time recipe. Not as sweet as most sugar cookies, these cookies are delicate and crisp, perfect for dipping into tea or coffee. More »
A tasty twist on an old recipe. More »
These scrumptious squares are perfect for kids and kids-at-heart. More »
For best results, freeze the peanut butter balls before dipping them in the chocolate. Dip them in small batches, a dozen or so at a time, to prevent them from thawing out. More »
This recipe comes from Stacey O’Toole, who partook in Megan McCarthy’s cookie swap. You may want to double the recipe since it’s so good. More »
This recipe is adapted from a recipe for whipped icing from Vosges Chocolaterie in Chicago. More »
This gingerbread goes wonderfully with whipped cream or a soft and unctuous brown sugar caramel sauce. More »
Sylvia Prince calls this her “Newfie vanilla sauce,” thanks to the addition of Screech, a classic Newfoundland rum. If you can’t find it, use spiced or dark rum. More »
This dish requires a pudding steamer, an item you can find in any well-stocked kitchen store. More »
Megan offers a few tips for making these cookies: “This cookie dough is stiff, so I find it easiest to mix it together with my hands. I also line the cookie sheets with parchment paper for easy cleanup.” More »
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