Nose to tail eating is teaching a new generation of cooks how to butcher, cook and serve up the “neglected bits” of an animal.
Traditionally mackerel is smoked, fried or grilled, but star chef Daniel Boulud, has a different take on it with this savoury, Asian-inspired curry.
Struggling with what to do with all those zucchinis? Here are two novel ideas from Bela Casson of the Truro Farmers’ Market.
Preserving good quality meat is a way to eat locally, sustainably and seasonally.
One of the most popular cured foods, this dish is simple and flavorful. Enjoy it with your favorite bagels and spreads.
Country-style sausages made from pork butt and fatback.
Buffalo, venison, or other red game meat can be used instead of the beef. Most lean cuts, such as leg cuts, are appropriate.
The arrival of mackerel each summer causes waves of excitement for anglers and wharf-rat kids across Nova Scotia.
No matter how you mix it, cook it or eat it, Mi’kmaq bread can be a delicious part of the modern diet.
Making yogurt at home is easy as long as you follow a few simple rules.