At first glance, this dish resembles Scampi, however, the oregano, red pepper flakes and lemon zest point it more toward Greece than Italy. A very simple appetizer; this recipe seems to appear whenever we have any leftover Tzatziki. Grill or pre heat the oven. Use…

New England Clam Chowder may be the most popular chowder, and even though associated with Massachusetts; French, British or Nova Scotia settlers brought the recipe with them.

Scallops are sweet, buttery and firmer than lobster or crab. Large Sea Scallops can be pan fried; Bay Scallops are small, and we love them in pasta dishes.

Salmon can be easily baked or barbecued. The flavours are big and delicious!

The Preakness Stakes – The second leg of the Triple Crown has been hosted in Baltimore, Maryland; for 144 years and crab cakes are definitely on the menu.

A throwback to the 1960’s, Cocktail Sauce originated in Britain and soon became very popular. Homemade is better and a breeze to make.

Lox and cream cheese was traditionally served with bagels topped with capers, red onion and lemon. For a lighter, low carb meal, here is an open faced omelette for brunch.

Buy a really good quality ravioli from a specialty market and this dish comes together in minutes. Ravioli has been around since the 14th Century, served with tomato or cream sauces, broth or butter.

My Grandparents made hash; chopped/ground meat, potatoes and just about anything leftover went into the skillet to fry crispy brown. Hash originated in England and Scotland; while corned beef hash became popular during the rations, after the Second world War.

Think New Orlean’s. Think Gumbo and Muffulettas; Étouffée and Beignets; Jambalaya and Po Boys; Louis Armstrong and the New Orlean’s Saints (NFL)