The blend of multiple cultures, varying terrains and diverse climate defines the food of Canada, from salmon to maple syrup.
Food & Wine
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Seared Bison Strip Loin with Juniper and Fennel
Chris Cosentino spices his bison strip loin with juniper, since juniper berries often grow where bison graze; the bison can also be replaced with a beef strip loin. For putting a good crust on a juicy steak, Cosentino says, "A hot stone is awesome!" Pizza stones work well here.
Chef Michael Allemeier uses verjus, the sour juice pressed from unripe grapes, rather than the red wine vinegar traditionally used in this classic sweet-and-sour sauce. You can buy verjus at specialty food stores.
A take on the Canadian-classic comfort food, these just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Parmigiano-Reggiano, then they're topped with tangy gravy, melted mozzarella, bits of crisp bacon and, finally, fried potato skins.
This great creamed spinach recipe calls for herbes salées or salted herbs, a Canadian seasoning staple. It's made by simply adding salt to a mix of minced vegetables and herbs; it's great on everything from steak to roast poultry, fish and vegetables.