Every year we buy a large jar of herbes salées in Kamouraska. It’s a typical Bas Du Fleuve product that lets you enjoy the taste of garden fresh herbs when the temperature is –4°F (–20°C) and your backyard is under a blanket of snow. It is essentially a big spoonful of herbs with carrots and onions that stay fresh because of the brine. You can use this traditional northern condiment with anything: potatoes, soups, seafood, lamb, gravies, terrines, and meat pies.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.