A FOOD TRADITION
Atlantic Canadian Cuisine
A coastal cooking tradition shaped by Indigenous, Acadian, British, Irish, and maritime seafood influences across Atlantic Canada.
Dishes linked to this cuisine
1–12 of 20
Acadian Chiard
Acadian chiard is a savory potato hash or stew combining potatoes and onions with pork or cured pork for richness and flavor.
Acadian Meat Pie
Acadian Meat Pie is a savory baked pastry filled with seasoned pork or beef, potatoes, and onion.
Blueberry Grunt
Blueberry grunt is a warm dessert of blueberries simmered beneath steamed wheat-flour dumplings sweetened with sugar.
Cape Breton Oatcakes
Cape Breton oatcakes are dense, lightly sweetened baked cakes made from oats and wheat flour with butter, sugar, and salt.
Cod au Gratin
A baked Atlantic Canadian casserole of cod layered with potato and onion in a creamy, buttery sauce and topped with cheese.
Digby Scallop Chowder
Digby Scallop Chowder is a creamy Nova Scotian chowder combining scallops with potatoes, onion, and dairy-rich broth.
Figgy Duff
A steamed Newfoundland bread pudding made with wheat flour, raisins, sugar, and water, with butter used in some versions.
Fish and Brewis
A traditional Newfoundland dish of salted cod and hard bread softened together with onion and often finished with pork scrunchions or butter.
Fricot
A traditional Acadian chicken stew or soup made with chicken, potatoes, onion, root vegetables, and savory seasoning.
Hodge Podge
Hodge Podge is a creamy Atlantic Canadian vegetable stew made with early-season garden vegetables such as potatoes, carrots, green beans, and peas.
Jiggs Dinner
A traditional Newfoundland boiled dinner of salt beef simmered with cabbage, root vegetables, and pease pudding.
Lobster Roll
A lobster roll is a wheat-flour bread roll filled with cooked lobster dressed with mayonnaise, often with celery and lemon.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.