Recipe: French Crêpes
Frédéric Hoffmann of Krügen crêperie and épicerie in Paris shares his expert crêpe recipe with food writer and cookbook author Julie Van Rosendaal. Watch the video to make your own at home.
Hubs: Recipes
The History of Quebec’s Caribou Drink
This iconic Canadian alcohol, which originated in Quebec, is the perfect drink to warm up with this winter. Drink it at Carnaval de Québec, Winnipeg's Festival du Voyageur or try the Caribou Sangria recipe and make it at home.
Recipe: Seafood Chowder
A thick, hearty bowl of Prince Edward Island potato and seafood chowder is worth discovering. Here, chef Seth Shaw shares his version that's creamy, loaded with haddock, bay scallops, mussels and lobster, and is easy to make at home.
Recipe: English Trifle
This trifle recipe comes from London pastry chef Ivan Aleksandrov—who recreated the lemon-elderflower wedding cake for journalists covering the wedding of Prince Harry and Meghan Markle.
Recipe: Bourbon Eggnog
Eggnog started in England as a drink for the wealthy. Here, Justin Taylor, general manager of The Cascade Room in Vancouver, shares his bourbon eggnog recipe.
Recipe: Quebec Tourtière
The tourtière is a classic dish among French Canadians, usually served during the holidays. This recipe is from Chef Frédéric Cyr, culinary director at Quebec City’s Fairmont Le Château Frontenac.
Recipe: Nashville Hot Chicken
No visit to Nashville is complete without experiencing hot chicken—served with pickles and sliced bread. Here's the recipe to make your own at home.
A Mexican Ceviche Recipe With a Twist
Get inspired for your winter escape to Mexico with this simple dish from Nim Restaurante in La Paz.
Recipes: Canadian-Made Cocktails
We asked Jeff Savage, Bar Manager at Proof Cocktail Bar in Calgary, to share the history of six of Canada’s most popular cocktails including the Caesar, the Toronto Cocktail and the Hotel Georgia.
Recipe: How to Make Mincemeat Pies
During medieval times, mincemeat pies were made with actual meat (such as oxtail and mutton), but modern mincemeat tends to contain suet (animal fat), plus a mixture of fresh and dried fruit, nuts, sugar, butter and spices.
