Oatmeal Chocolate Chip Cookies
Every Canadian family seems to have their own version of oatmeal cookies. Ours strike the perfect balance: golden and crisp at the edges, soft and chewy in the centre, with plenty of chocolate chips. A mix of butter and golden Crisco keeps them from spreading too much, while a handful of hemp seeds adds a nutty flavour and a distinctly Canadian twist. Simple, sturdy, and comforting, these cookies are just as at home in a lunchbox as they are warm from the oven with a glass of milk.
Fudgy Brownies with Crinkly Top
Brownies that crackle on top, get golden-crispy on the edges, and stay luscious and fudgy at heart — these are the kind you make when chocolate is what you’re truly craving. Canadians have adopted them in kitchens and bake sales alike: each family with their preference for chocolate bits or nuts, but all agreeing on the joy of pulling a warm tray from the oven and hearing that shattering top.
Canadian Maple Fudge
Few sweets feel more Canadian than maple fudge. Creamy, melt-in-your-mouth, and rich with pure maple syrup, it’s a treat you’ll find at sugar shacks, fairs, and holiday markets across the country. For many families, a tray of homemade maple fudge at Christmas or during maple season in early spring is a tradition that ties generations together. Smooth and sweet, it’s a taste of Canada in every bite.
Chicken, Veg and Halloumi– Summer
Grilling is part of Canada’s summer DNA — from backyard barbecues in the suburbs to cottage docksides and festival cookouts. This dish blends Mediterranean flavours with Canadian traditions: chicken marinated in lemon and olive oil, wrapped in prosciutto and sage, paired with market-fresh vegetables and golden halloumi. It’s rustic, vibrant, and deeply seasonal — the kind of meal that celebrates both global inspiration and the bounty of a Canadian summer garden.
Chicken Karaage
Japanese karaage — crisp, juicy fried chicken marinated in soy, garlic, and ginger — has found a second home in Canada. Introduced through Japanese restaurants and izakayas, it quickly became a staple at ramen shops in Vancouver, Toronto, and beyond. Its appeal is universal: crunchy outside, tender inside, and simple to share. Like tempura before it, karaage reflects how Japanese food traditions have blended into Canadian dining, from casual comfort to modern fusion.
Chicken, Veg and Brie
Canadian winters call for food that’s both comforting and celebratory — the kind of meal that feels like gathering around the table after a day in the cold. This dish brings together roasted chicken wrapped in prosciutto and sage, sweet root vegetables caramelized in the oven, and a baked wheel of brie that melts into luxurious softness. It’s rustic yet elegant, hearty yet indulgent — a perfect reflection of how Canadians embrace winter cooking, turning simple ingredients into a feast that warms both body and spirit.
Mom’s Chicken Pot Pie
There’s something timeless about a golden chicken pot pie pulled from the oven, steam curling out of its flaky crust. Rooted in British cooking traditions, this dish found a natural home in Canada, where cold winters called for hearty, warming meals. In Prairie kitchens especially, farm families stretched a single chicken with garden vegetables, flour, and milk to feed a crowd. Over time, it became a staple across the country — a Sunday dinner favourite, a holiday table centerpiece, and a freezer-friendly comfort for busy nights. Creamy, filling, and nostalgic, pot pie is more than a meal — it’s a piece of Canadian kitchen history.
Truely Canadian Chicken Wings
Few foods feel more Canadian than a plate of wings paired with a cold beer during hockey season. From pubs in Toronto to backyard barbecues in the Prairies, wings have become the ultimate game-day ritual. While Buffalo, New York, may claim their invention, Canadians have made wings their own — serving them by the platter at pubs, festivals, and living rooms across the country. Crispy, saucy, and meant to be shared, they’re part of our sports culture as much as cheering from the couch or celebrating a Saturday night win.
Creamy Butter Chicken
Butter chicken may have been born in Delhi in the 1950s, but it has found a true second home in Canada. With more than 1.8 million Canadians of South Asian heritage, the dish has become a staple in households and restaurants from Toronto’s Little India to Surrey’s vibrant Punjabi markets. Creamy, spiced, and deeply comforting, it’s the kind of dish that feels as Canadian as stew or chili — warming you from the inside out on a snowy night, shared with rice, naan, and family around the table.
Harissa Chicken and Vegetables
This dish balances warmth, colour, and spice in a way that feels perfectly at home in Canada. Harissa, a North African chili paste, has become a pantry staple in multicultural kitchens from Vancouver to Toronto. Canadians often give it a local twist — a drizzle of maple syrup for sweetness, or pepper jelly made from Prairie peppers for a distinctly regional flavour. Paired with hearty vegetables and comforting proteins like chicken or pork, this meal reflects the Canadian table: global inspiration grounded in local abundance.
Roast Chicken with Swiss Chalet Style Sauce
Roast chicken is one of those dishes that feels both everyday and extraordinary. In Canada, it carries two stories at once: the timeless Sunday supper, when families gather around the table for golden skin, tender meat, and the comfort of roasted vegetables — and the unmistakable nostalgia of Swiss Chalet. Since the 1950s, the chain’s rotisserie chicken and iconic Chalet sauce have been part of our national food memory. This version brings both traditions together, pairing crisp, juicy chicken with a gravy inspired by that legendary flavour, making it as Canadian as hockey nights or maple syrup on pancakes.
Healthy Frittata - On The Go
Inspired by Spain’s tortilla de patatas, the frittata has found a home in Canadian kitchens as a quick, healthy, and adaptable dish. It’s my go-to for using up vegetables, and with a little cheese baked on top, it turns golden, hearty, and comforting. Perfect for breakfast, brunch, or a simple lunch — and it keeps well in the fridge for busy mornings.
Quiche Lorraine (Bacon & Cheese)
Classic French in origin, Quiche Lorraine has been warmly embraced in Canada. With crisp pastry, smoky bacon, and creamy egg filling, it’s become a favourite for brunches, family gatherings, and even school lunches packed the next day. Comforting yet elegant, it’s a dish that always feels at home on the Canadian table.
Avocado Toast with Poached Eggs
Avocado toast may have California roots, but it has found a natural home in Canada. Topped with West Coast smoked salmon, a prairie egg, or even a drizzle of maple syrup, it reflects our blend of global inspiration and local flavour — simple, nourishing, and perfectly Canadian.
Eggs With Parmesan & Oregano
This dish takes the humble scrambled egg and gives it a Mediterranean twist — soft, creamy eggs enriched with Parmesan and scented with oregano, served with toasted sourdough, crushed tomato, and a drizzle of olive oil. In Canada, over 1,200 family-run egg farms supply fresh, local eggs to every province, proving how a simple ingredient can connect communities coast to coast — a comforting breakfast with a sun-drenched flair.
Poached Eggs with Hollandaise
First served in New York in the late 1800s, Eggs Benedict quickly found a second life in Canada. By the mid-20th century, it had become a brunch favourite in Montreal, Vancouver, and beyond — with local touches like West Coast smoked salmon, East Coast ham, or even lobster giving the dish its distinctly Canadian identity.
Smoked Salmon Rösti
This dish takes me back to Toronto, where I first tried it at Mövenpick — a simple plate that felt both elegant and comforting. Crisp golden rösti topped with silky smoked salmon, a spoonful of cream cheese, and a perfectly poached egg turns humble ingredients into something restaurant-worthy. It’s the kind of dish that works at brunch, a holiday breakfast, or even as a light supper.
Peameal Bacon - BLT
This isn’t just any BLT — it’s Canadian through and through. Peameal bacon, often called “Toronto’s signature dish,” is lean pork loin rolled in cornmeal and fried until golden. A legend at St. Lawrence Market since the late 1800s, it remains a proud local favourite. Layered with lettuce and ripe tomatoes, this BLT takes a familiar classic and gives it a distinctly Canadian identity.
Canadian-Style Pancakes with Maple Syrup
These pancakes have become a true kid sleepover favourite — easy to whip up in the morning, fun to stack high, and always greeted with smiles. Golden on the outside, soft and fluffy inside, they’re perfect with fresh fruit, a pat of butter, and of course a generous pour of Canadian maple syrup. The best part? They keep beautifully — any extras can be popped into the toaster the next day for a quick, warm treat.
Mom’s Homemade Granola
This recipe began as one of my pregnancy cravings — something crunchy, sweet, and satisfying that felt like ice cream but without the guilt. Wholesome, simple, and endlessly adaptable, it’s perfect with yogurt and berries for breakfast or as a quick snack. Traditionally made with honey, I often swap in Canadian maple syrup for a richer flavour and a true taste of home.