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.
These sweet-salty bars are said to be named after their place of origin, the Canadian town of Nanaimo in British Columbia.
Honey-Mustard-Glazed Salmon Steaks
This soy-honey-mustard sauce is so delicious on fresh Canadian salmon.
Roast Leg of Lamb with Dried-Cherry Sauce
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.
Mussel and Sea Bean Salad
Sea beans, also known as marsh samphire and glasswort, grow in the shallow waters along the Pacific and Atlantic coasts. They have crisp, spiky cactus-like leaves and stems and a briny taste.
Kemptville Blueberry Bread Pudding
This bread pudding is named after a Nova Scotian town near Trout Point Lodge that sells much of the local wild blueberry harvest.
Pecan-Maple Sticky Rolls
Pure Canadian maple syrup brings a sweet richness to this brunch classic.
Poutine-Style Twice-Baked Potatoes
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.
Creamed Spinach with Montreal Salted Herbs
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.
French (Canadian) Onion Soup
Hugue Dufour makes a pork broth for his French onion soup using bacon for smokiness and a pig's foot for richness. Omit the pig's foot for a lighter broth.