Recipes
by MOIRA SANDERS AND LORI ELSTONE WITH BETH GOSLIN MALONEY
We recommend using either of Lake Erie’s most famous fish: perch or pickerel for this hearty fall dish
by ROSE MURRAY
Throughout the Maritimes, chowder recipes are numerous and are often well-guarded secrets. This one from Cape Breton, Nova Scotia, calls for poaching the seafood, but I love the bolder flavours roasting imparts in this contemporary version, which has just a hint of cream.
by ARTURI IENGO
In this typical pasta dish from the Posillipo district of Naples, locals make the most of fresh seafood
