East Coast Living

Oysters: An East Coast delicacy Based on their teardrop-shaped shells, the Romans once called them calliblepharis, meaning “beautiful eyelids.” Legend has it, Emperor Vitellius feasted on a thousand of them in one sitting and Casanova ate 50 each morning to boost his libido. They are a delicacy of kings and vagabonds, given exotic names like Hama… Read More»

Tatamagouche Ice Creamery offers flavours beyond traditional When Daniel Curren thinks of ice cream, he sees a blank canvas, imagining potential flavours far beyond the traditional chocolate, vanilla and strawberry of his youth. Want to try a scoop of Ocean Playground Sea Salted Caramel? Or perhaps a Bourbon Coffee ice cream? What about something spicy,… Read More»

Halifax chef Andrew Farrell shares his latest recipes made with everyone’s favourite red vegetable Beets, such a wonderful treat! These vegetal gems are great for all kinds of creative dishes, from a depression-era inspired red velvet cake to a creamy vinaigrette. Discover the many uses and flavours of beet in these unique recipes. Note: All… Read More»

Inside you’ll find everything you need to get in the mood for spring

Janice Hudson returns to the editor’s desk and see what’s in our new spring issue

What’s coming up in our new fall issue out September 14

Our editor highlights some unique gift ideas from East Coast artisans and suppliers

How an old cook book got our editor thinking about some of her first recipes   Over the holidays, I got a copy of the Purity Cook Book: The Complete Guide to Canadian Cooking. It was the one cookbook we had growing up that was used so often, dough and food stains permanently marked its… Read More»

Dear Readers, In our winter issue, we included this recipe of Simon’s Winter Bread, which is a perfect bread recipe for beginners. But in this case, a beginner bread maker caught an error! We omitted the ingredient list for the bread portion and the second instruction should say, “add the flour,” not “add the water.” So, here… Read More»