Grandma’s Macaroni and Cheese
Macaroni and cheese was a staple at my grandma’s table — rich, creamy, and always made with Balderson cheddar, that iconic Ontario cheese with a sharp, nutty bite. She never bothered with fancy toppings or baking it in the oven; her version went straight from the pot to the plate, gooey and comforting. For us, it wasn’t just supper — it was tradition, rooted in Canadian flavour and simplicity.
Chicken and Broccoli Pasta
Some recipes just feel like home on a cold Canadian night, and this is one of them. Creamy, hearty, and quick to throw together, it was the kind of weeknight favourite that warmed the kitchen while snow fell outside. With tender chicken, bright broccoli, and that nostalgic creaminess from mushroom soup and sour cream, this dish carried many families through long winters — comfort food that proves simple can be deeply satisfying.
Sundried Tomato and Chicken Pasta
Some dishes carry a wave of nostalgia, and for me this one brings back the buzz of Canadian chain restaurants in the ’90s and early 2000s — places like Jack Astor’s, where oversized bowls of creamy pasta meant comfort, fun, and a night out with friends or family. Their sun-dried tomato chicken pasta was a standout: tangy, rich, and indulgent enough to feel special, yet familiar enough to become a weeknight favourite at home.
Potato and Cheese Perogies
Perogies take me straight back to Christmas gatherings — flour dusting the counters, family crowded into the kitchen, and trays of dumplings waiting to be boiled and fried. As kids, they were always the best part of the meal: soft pillows stuffed with potato and cheese, piled high with bacon, tomatoes, and sour cream. Making them from scratch is a labour of love, but one that tastes like home and tradition in so many Canadian families.
Canadian Poutine
Few dishes shout Canada as loudly as poutine. Born in rural Quebec in the 1950s, when a diner customer asked for cheese curds on fries and the cook replied “ça va faire une maudite poutine” (“that’s going to make a damn mess”), it has since become a national icon. Today Canadians eat it everywhere from hockey arenas to gourmet bistros, with more than 36 million servings enjoyed each year. Crispy fries, squeaky cheese curds, and silky gravy come together in a dish that is indulgent, comforting, and unmistakably Canadian.
Halifax Donair (Loaf Style)
Unlike its Greek cousin, the Canadian version swaps lamb for spiced beef and is paired with a sweet, garlicky sauce that’s unlike anything else. Created in the 1970s by restaurateur Peter Gamoulakos in Halifax, the donair quickly became a late-night staple, especially after a night on the town. Traditionally cooked on a vertical spit, many home cooks make it loaf-style in the oven: seasoned beef shaped, baked, then sliced thin and served in pitas with onions and tomatoes. In 2015, Halifax even declared the donair its official food — proof of just how iconic this messy, delicious wrap has become.
Reuben / Montreal Smoked Meat
Fermented cabbage, or sauerkraut, has deep roots in Central and Eastern European cooking, and immigrants carried the tradition to Canada where it became part of everyday food culture. Few dishes show this history better than the Reuben sandwich or Montreal’s smoked meat on rye. The combination of tangy kraut, sharp pickles, and savoury meat is deli food at its finest — old-world tradition meeting Canadian identity. Jewish delis in Montreal perfected smoked meat in the early 20th century, turning it into a national icon that now rivals pastrami in fame.
Tacos - From Mexico to Canada
Tacos are about gathering, sharing, and packing bold flavour into small bites. In Canada, they’ve taken on their own identity — filled with West Coast salmon or halibut, Prairie beef or bison, and East Coast shrimp or lobster. Whether piled with chicken and crisp cabbage, smoky pulled pork and pickled onions, or fish topped with mango salsa, tacos feel just as at home at a Canadian barbecue as they do on a beachside street in Mexico
Famous Lobster & Prawn Roll
Few dishes feel more Canadian than a lobster roll — sweet shellfish tucked into a soft bun with just enough dressing to let the seafood shine. In Atlantic Canada, lobster rolls are a summer staple, found at seaside shacks, fairs, and family gatherings. Prawns make this version more affordable but no less satisfying. For a Newfoundland twist, some families serve it on a warm, pan-fried touton instead of a bun — rustic, hearty, and uniquely East Coast.
Tuna or Salmon Burger
Fish burgers are a West Coast classic — fresh, hearty, and full of the flavours of the sea. In Canada, tuna and salmon both play starring roles, whether seared and served rare in Victoria or grilled over cedar planks on the BC coast. These burgers balance smoky bacon, crisp lettuce, and juicy tomato with a bright pickle–caper mayo, all tucked into a soft homemade bun. It’s a dish that captures the casual, coastal spirit of Canadian summers.
Canadian Bison or Beef Burger
Bison has been central to Indigenous food culture for thousands of years, while Canadian beef reflects the ranching traditions of the Prairies. From Indigenous hunting grounds to Alberta’s cattle country and the Calgary Stampede, these burgers celebrate a proud Canadian food story — lean, flavourful, and best enjoyed straight off the grill.
Lamb Kofta with Tzatziki
Lamb kofta has deep roots in Middle Eastern and Mediterranean cooking, where skewers of spiced lamb are grilled over open flames and served with cooling yogurt sauce. In Canada, it has become a barbecue and festival favourite — blending old-world flavours with local meats and seasonal herbs. Smoky, juicy, and fragrant with cumin, coriander, and mint, these koftas are just as perfect on a summer grill as they are baked indoors during colder months.
Greek Inspired Chicken Souvlaki
Souvlaki is one of Greece’s most beloved street foods, but in Canada it has become a true comfort classic, thanks to thriving Greek communities in cities like Toronto and Montreal. From summer festivals to family-run diners, skewers of marinated chicken served with tzatziki, pita, and salad are now part of our own food story. Juicy, smoky, and tangy with lemon, this dish is as perfect for Canadian grilling season as it is baked indoors in winter.
Cajun Spiced Fish and Rice
Cajun spice may have its roots in Louisiana, but it feels at home in Canada, where our waters offer an incredible variety of fish. From Ontario’s pickerel and lake trout to mackerel and cod along the East Coast, Canadian cooking has always been about celebrating the full catch — not just the prized fillets. This dish is about resourcefulness and respect: turning everyday fish into something soulful with bold spice, fluffy rice, and a squeeze of lemon. It’s a flavour that bridges southern heat with northern waters.
Salmon with Hollandaise
Hollandaise is one of France’s great mother sauces, but in French Canada it took on a life of its own, brought over by settlers and adapted to local ingredients. In Québec kitchens, French refinement met Canadian staples — salmon from the St. Lawrence, potatoes from the fields, and seasonal vegetables from small farms. This dish captures that blend: roasted salmon, buttery fondant potatoes, crisp broccoli, and a silky hollandaise. Rustic yet refined, it reflects how French culinary traditions shaped Canada’s food story.
Salmon with Soba Noodles
Salmon and noodles may feel like a restaurant dish, but it’s one of those meals that’s quick, nourishing, and easy to adapt at home. Tender Canadian salmon or trout, crisp bok choy, and silky noodles come together with a soy-ginger sauce that’s savoury, sharp, and comforting. It’s the kind of dish that feels just as right for a weeknight dinner as it does for sharing with friends — simple, elegant, and deeply satisfying.
Cedar-Planked Salmon
Cedar-planked salmon is a classic Canadian preparation with roots in Indigenous cooking traditions, where fish was smoked over fragrant cedar wood. Today, it remains a beloved West Coast dish — the cedar imparts a gentle smokiness while keeping the salmon moist and tender. The drizzle of maple syrup adds a touch of Canadian sweetness, balancing the rich, buttery fish.
White Fish with Beurre Blanc
In Quebec’s kitchens and bistros, French elegance meets Canadian staples. Beurre blanc, a butter sauce born in France’s Loire Valley, crossed the Atlantic with settlers and found new life alongside local fish and potatoes. Here, Atlantic cod, hake, or sole are paired with creamy Quebec-grown potatoes and finished with a silky caper beurre blanc. It’s rustic yet refined — the kind of dish that reminds us how French technique transformed humble Canadian ingredients into something extraordinary.
From Hawaii to Canada — Poke Bowl
Poke began in Hawaii as a fisherman’s snack: fresh cubes of raw fish, lightly seasoned and eaten straight from the catch. Today, it has become a vibrant, layered bowl of rice, seafood, and colourful toppings. In Canada, especially along the West Coast, poke found its home through sashimi-grade tuna from BC waters and the influence of Japanese food culture. What began as island simplicity is now a Canadian favourite — fresh, modern, and deeply multicultural.
Caesar (Canada’s Bloody Mary)
Americans have the Bloody Mary, Canadians have the Caesar — and we’re fiercely proud of it. Created in 1969 in Calgary by bartender Walter Chell, the Caesar swaps tomato juice for clam-infused Clamato, giving it a briny depth that makes it uniquely ours. Today, it’s Canada’s unofficial national cocktail, ordered everywhere from brunch spots to hockey bars. And while the base drink is spicy, savoury, and refreshing, the garnish has become an art form: from celery stalks and olives to outrageous towers of bacon, sliders, and even lobster tails.