seafood

This is a my version of Newfoundland and Labrador’s classic cod au gratin. Using Italian breadcrumbs adds more seasoning to the crispy topper and Gruyère is an ideal cheese choice: it melts well into the sauce and adds a nutty flavour that doesn’t overwhelm the delicate fish. Most restaurants in Newfoundland and Labrador serve this as a main dish with a roll or crusty bread, but it is also served on top of potatoes or rice. — Gabby Peyton

Pancakes for dinner? These crispy and savoury shrimp pancakes are sure to please.

Baked to perfection, this weeknight dinner (and one-pan wonder) makes healthy eating fresh, colourful and effortless.

Preserved fish, like local smoked trout, give this everyday soup a satisfying boost of flavour.

Celebrate warm food and sweater weather with a hearty colourful bowl - it's pure comfort on a wintry day.