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From the Latin for “New Scotland,” Nova Scotia was one of the four original provinces that joined into Confederation in 1867. Most of Nova Scotia is a peninsula, extending into the Atlantic, separated from New Brunswick by the Bay of Fundy. Cape Breton Island sits at the top of the peninsula. Of Canada’s ten provinces, only Prince Edward Island is smaller. In the first years of the 17th century, the French established a New World colony, Acadia, with its capital in modern day Nova Scotia. Ultimately, the English defeated the French, forcing many Acadians to emigrate (some would become the “Cajuns” of Louisiana). Scottish and Irish immigration picked up in the 19th century, helping to create the Celtic atmosphere that still permeates much of northern Nova Scotia. For centuries, Nova Scotians fished the cod that existed in mind-boggling numbers off the Scotia shelf. Thought to be inexhaustible, the cod stocks collapsed in the early 1990s, delivering a blow to Nova Scotia’s economy. Today, Nova Scotia is best known for its lobsters, oysters, smoked mackerel, and scallops.
 

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Featured Cook

Chompy

Cooking Level: Beginning

Home Town: Yarmouth, Nova Scotia, Canada
About me:
 My name is Chompy and I’m a goose. But I’m not a regular goose. I really like maps and also cooking.

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Newest Cooks

Beverley 

Living In: Orangeville, Ontario, Canada
About me: I have been married for almost 25 years, and yes to the same man. I have 3 sons, ages 20,21 and 23. I work as a nurse in the maternity department. I cry easily.

Crystal 

Cooking Level: Intermediate
Home Town: Springhill, Nova Scotia, Canada
About me: Mommy of one active, rambunctious toddler, and a little bundle on the way. I'm looking forward to cooking nutritious, delicious meals while on maternity leave, and improving my te…
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Cayman Colin 

Cooking Level: Intermediate
Home Town: Halifax, Nova Scotia, Canada
About me: 37 yr old father of two professional who lives in the Cayman Islands and hails from Nova Scotia Canada. Have enjoyed cooking for over a decade and am the chef in the family.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.

Pineapple Sponge Cake

Reviewed on Jul. 10, 2009 by EILISH40 
Lovely twist for a spong cake. For those that had difficulty getting out of the pan here are a few tips: make sure that pan is absolutely grease free and do not try to remove until cold. Hope this works for you.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.

Glorious Sponge Cake

Reviewed on Jul. 10, 2009 by EILISH40 
Wonderful classic sponge cake but not with lemon extract. Really does not need it with the lemon rind. Makes a great base for so many things, e.g. strawberries, blueberries, trifle or just by itself.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.

Fudgy Brownies I

Reviewed on Jul. 6, 2009 by MISSIE7293 
these were super yummy! I suposse they are not as sweet as one would think due to the 2 cups of sugar, but, I had no marg/butter on hand and this recipe came up so it was easy to do. I had to bake for the full 40 minutes and even then the toothpick didnt come out 'clean', but, it made them more fudgy...the way I like them...and the crust, well theres nothing better than a brownie crust!!
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