David’s childhood memories inspired this recipe: “When I was a kid, my father and his in-laws would go fishing off the Rivière-du-Loup Wharf. They would come back with buckets full of smelt that they caught using bamboo fishing sticks. We would get out the Robin Hood flour and start frying them up. They’re delicious and what’s better, they’re small so you know that they’re not feasting on anything dubious at the bottom of the sea.” We serve smelt piled high on a plate with mayo on the side.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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