This spread is not really a jam and contains no sugar. It spreads like jam, you will want to eat it like jam and yes, you may even like it on your toast. You will be very happy to make this savoury recipe and happier still to have it in the fridge. Hopefully it will… Read More»
When we refer to having a meal of fish, it is not necessary to name the fish because, for Newfoundlanders, cod is what has sustained us and is most often what is brought to the table. Food trucks serving cod tacos have started to make appearances around St. John’s, but I have found nothing to… Read More»
This bread pudding was unquestionably the star dessert at The Blue Fish Bistro in St. John’s. It was always on the menu and we made thousands of them. Our customers went crazy for it, begged for the recipe and still stop me in the grocery store to reminisce about it. Croissants, chocolate, Irish Cream Liqueur—can’t… Read More»
We made gallons of this stew at The Blue Fish. In our family, it is still the ultimate winter comfort food. I often double the recipe then freeze it in single-serving batches. Another plus with this stew is it can be made ahead, refrigerated and reheated before adding the potato topping. I like to serve… Read More»
A new art book celebrates Lucy Jarvis.
The gentle curve visible along this buffet’s edge lends a soft look to this sleek piece
Folk art and geometry inspire Kensington, P.E.I. artist Arlene MacAusland’s penny rugs
Host a fun and educational wine tasting party in your home
An aerial view video of the Annapolis Valley Victorian in our fall 2016 issue
An often overlooked area becomes functional and stylish
