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.

This has been our “go to” Chocolate Fondue recipe for more than 4 decades! Easy and delicious! It’s the perfect dessert for a crowd.

This easy French dessert is even better the next day!

A really quick meal with a side salad; tasting similar to Alfredo without the prep.

Freeze extra blue cheese and use in this dip! When blue cheese is frozen it crumbles, so it’s perfect for a dip or dressing. This is so good, it deserves a martini glass! Serve with vegetables, chips and Buffalo Chicken.

This is our quick version of Swedish Cream; whipped cream and sour cream together with sugar and berries or fruit. Perfect for summer desserts or brunch treats. It is creamy and a little more substantial than whipped cream.

The Vodka helps the acidity of the tomatoes and cream to blend rather than separate. Those Italians!

This is creamy and delicious sauce is served over pasta, with a salad and crisp white wine.  We like the smaller Bay Scallops that generally take 4 – 5 minutes to cook total.  Bay Scallops are smaller in size than Sea Scallops and generally sweeter and more…

The best potatoes for Gratin are the starchy ones like Russet but any of them work when baked with cream, cheese and thyme. Dating back to the late 1700’s, in France you might see Gratin Dauphinoise on the menu instead of the more North American…

Bolognese is a meat sauce from the Bologna Region in Italy, with the addition of milk or cream.  Hence, it does not have the more distinct and acidic flavours or a regular Spaghetti Sauce.  It is milder and sweeter. As with every recipe over time;…