Sausage and Sauerkraut | Kelly Neil
Sausage and sauerkraut is a hearty Nova Scotia favourite. Baked until golden, we like it with boiled buttered potatoes and mustard pickles.| Kelly Neil
Sausage and sauerkraut is a hearty Nova Scotia favourite. Baked until golden, we like it with boiled buttered potatoes and mustard pickles.| Kelly Neil
A Nova Scotia classic, green tomato chow turns unripe garden tomatoes into a tangy, lightly spiced relish for fish cakes, ham, or burgers.| 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
These Cape Breton-style deviled eggs are smooth, creamy, and salty, inspired by the ones my husband's aunts bring to every family gathering!| Kelly Neil
Inspired by Cape Breton tradition, this homemade porridge bread combines creamy cooked oats and maple syrup for a soft, golden loaf.| 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
Make homemade tartar sauce with this easy recipe using everyday ingredients. Perfect for seafood and more!| 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
