Blueberry Breakfast Cake | Kelly Neil
This blueberry breakfast cake, topped with Nova Scotia wild blueberries, is tender and lightly sweet. A delicious handheld snack with coffee.| Kelly Neil
This blueberry breakfast cake, topped with Nova Scotia wild blueberries, is tender and lightly sweet. A delicious handheld snack with coffee.| Kelly Neil
Creamy, subtle, and not too sweet, this pistachio ice cream has a churned custard base, real pistachios, and no green food colouring.| Kelly Neil
An Ingonish Sandwich is a salty-sweet breakfast sandwich named after the town of Ingonish, a main gateway to the Cape Breton Highlands.| Kelly Neil
Garlic sherry shrimp in a rich sherry cream sauce is easy to make but tastes like it’s from a restaurant—try it over toasted sourdough.| Kelly Neil
Nova Scotia Hodge Podge is a silky, vegetable-forward summer stew made with new potatoes, carrots, beans, and peas in a buttery cream broth.| Kelly Neil
Wanda’s salt cod fish cakes, made with summer savory and bacon fat, are a Newfoundland classic I first shared in my Chronicle Herald column.| Kelly Neil
Nova Scotia oatcakes are a simple, shortbread-like cookie loaded with oats! Try them buttered with a cup of hot tea.| Kelly Neil
Inspired by my mum’s carrot cake recipe, these soft, chewy carrot cake cookies are made with real grated carrot, warm spices, and pecans.| Kelly Neil
This no-churn chocolate peanut butter ice cream has a fluffy chocolate base and peanut butter ribbons that taste like a peanut butter cup.| Kelly Neil
When life gives you lemons, don't make lemonade, make microwave lemon curd! The best part? This recipe takes 20 minutes from start to finish.| Kelly Neil
Sausage goulash is a simple, savory stew with Italian sausage, tender pasta, and veggies in a smoky tomato sauce. Perfect for cozy weeknights!| Kelly Neil
Nova Scotia seafood chowder is a rich, creamy, soup loaded with seafood, plus smoky bacon and fresh dill added for extra flavor.| Kelly Neil
This molasses baked beans recipe is a year-round favorite! Soak dried beans in the morning, boil in the evening, and slow bake overnight.| Kelly Neil
Nothing beats the taste of a Nova Scotia lobster roll! This recipe lets the lobster truly shine, with just a bit of mayo and celery added.| Kelly Neil
Lobster cakes put a twist on classic fish cakes, blending rich lobster with buttery crumbs, lemon zest, fresh basil, and a hint of Old Bay.| Kelly Neil
Ideal for brunch or as an appetizer, this smoked salmon puff pastry tart features rich smoked salmon, frozen puff pastry, and goat cheese.| Kelly Neil
