Baku Kitchen! An independent reference of traditional food

Canada

Canada’s food is built around maple-sweetened comfort food blending French, British, and Indigenous traditions with multicultural city fare. Look for Poutine (fries topped with cheese curds and hot gravy; Quebecois late-night classic), Tourtière (spiced pork and beef pie, a Quebecois Christmas tradition) and Butter tart (gooey butter-sugar filling in flaky pastry, sometimes with raisins). Born in rural Quebec in the late 1950s; Warwick’s Le Lutin qui rit and Drummondville’s Le Roy Jucep both claim to have first combined fries, curds and gravy. This atlas has 38 Canada dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

38 dishes.

BannockBannockIndigenous fried or baked flatbread, campfire stapleBeaverTailsBeaverTailsFried dough pastry stretched flat, topped with cinnamon sugarButter tartButter tartGooey butter-sugar filling in flaky pastry, sometimes with raisinsCaesarCaesarVodka and clam-tomato juice cocktail with celery-salt rimCanadian whiskyCanadian whiskySmooth blended grain whisky, widely called rye, drunk neat or in highballsCaribouCaribouHot or cold mix of red wine, whisky and maple syrup, drunk outdoors in winterCheese curdsCheese curdsFresh unaged cheddar curds eaten by the bag while still squeakyCod tonguesCod tonguesFried gelatinous throat muscles of cod, served with crisp pork scrunchionsCretonsCretonsCold spiced pork and onion spread eaten on toast at breakfastDonairDonairHalifax spiced beef in pita with sweet condensed-milk sauceDulseDulseSun-dried purple seaweed eaten straight from the bag, salty and chewyFiddleheadsFiddleheadsCoiled ostrich fern shoots boiled or sauteed, a two-week spring vegetableGarlic fingersGarlic fingersPizza dough strips baked with garlic butter and cheese, dipped in donair sauceIce ciderIce ciderAmber dessert cider from apples frozen after harvest, poured chilled with cheeseIcewineIcewineIntensely sweet wine pressed from grapes left to freeze solid on the vineJiggs dinnerJiggs dinnerBoiled salt beef with cabbage, root vegetables and a cloth-boiled pease puddingMaple syrupMaple syrupBoiled maple sap poured over pancakes; Quebec makes most of the world's supplyMaple taffyMaple taffyHot maple syrup poured on snow, rolled onto a stickMontreal smoked meatMontreal smoked meatCured spiced brisket piled high on rye with mustardMontreal-style bagelMontreal-style bagelWood-fired, sweeter, denser bagel boiled in honey waterMustard picklesMustard picklesCucumber, onion and cauliflower in turmeric-yellow mustard vinegar, served with cold meatNanaimo barNanaimo barNo-bake layers of chocolate, custard cream, and coconut-crumb baseOka cheeseOka cheeseSemi-soft washed-rind cow's cheese, pungent and nutty, from a Quebec villageOreilles de crisseOreilles de crisseSalt pork jowl fried until curled and crisp, eaten with maple syrupPeameal bacon sandwichPeameal bacon sandwichCornmeal-rolled back bacon on a bun; Toronto market iconPloyesPloyesThin buckwheat pancakes cooked on one side only, rolled with butterPouding chômeurPouding chômeurHot cake baked under maple or brown sugar syrup that sinks into puddingPoutinePoutineFries topped with cheese curds and hot gravy; Quebecois late-night classicRappie pieRappie pieGrated potato squeezed dry, soaked in broth and baked over chicken or clamsSaskatoon berry pieSaskatoon berry piePrairie pie of sweet saskatoon berries in flaky crustScreechScreechDark Newfoundland rum thrown back in shots at screech-in welcome ceremoniesSeal flipper pieSeal flipper pieNewfoundland pie of braised seal flippers under pastry, dark and very richSolomon GundySolomon GundyNova Scotian pickled herring with onion, eaten on crackers with cheeseSortilègeSortilègeAmber liqueur blending Canadian whisky with maple syrup, sipped neat or over iceSplit pea soupSplit pea soupYellow peas simmered with salt pork; habitant classicTarte au sucreTarte au sucreShallow pie filled with brown sugar or maple and cream, baked until set

  • Bannock

    Indigenous fried or baked flatbread, campfire staple. Ready in 15 min prep and 20 min cooking. 8 pieces. A bread…

  • BeaverTails

    Fried dough pastry stretched flat, topped with cinnamon sugar. Ready in 30 min prep and 20 min cooking. 8 pastries.…

  • Caesar

    Vodka and clam-tomato juice cocktail with celery-salt rim. 5 min to prepare. 1 drink. A cocktail recipe from Canada.

  • Canadian whisky

    Smooth blended grain whisky, widely called rye, drunk neat or in highballs. A wine & spirit recipe from Canada.

  • Cod tongues

    Fried gelatinous throat muscles of cod, served with crisp pork scrunchions. Ready in 15 min prep and 20 min cooking.…

  • Cretons

    Cold spiced pork and onion spread eaten on toast at breakfast. Ready in 20 min prep and 2 hours cooking.…

  • Donair

    Halifax spiced beef in pita with sweet condensed-milk sauce. Ready in 20 min prep and 1 hr 30 min cooking.…

  • Dulse

    Sun-dried purple seaweed eaten straight from the bag, salty and chewy. Ready in 5 min prep and 2 min cooking.…

  • Fiddleheads

    Coiled ostrich fern shoots boiled or sauteed, a two-week spring vegetable. Ready in 15 min prep and 20 min cooking.…

  • Garlic fingers

    Pizza dough strips baked with garlic butter and cheese, dipped in donair sauce. Ready in 20 min prep and 15…