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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"regions":393,"subregion":406,"nativeName":407,"cuisineIntro":408,"mustTrySlugs":409,"eatingCustoms":413,"cuisineDeepDive":414,"signatureIngredients":415,"slug":426,"name":407,"iso2":427,"continent":406,"localeSlug":426,"heroImage":428,"alternates":431},[394,397,400,403],{"name":395,"description":396},"Québec","The most defined regional kitchen in the country: habitant pork and root-vegetable cooking, warm spices in savoury pies, fresh cheese curds, and the spring sugar shack. Poutine and tourtière both start here.",{"name":398,"description":399},"Atlantic Canada","Cold-water seafood — lobster, scallops, mussels and salt cod — plus a Maritime sweet tooth and, in Halifax, the donair, a Lebanese-Canadian invention that became Nova Scotia's official food.",{"name":401,"description":402},"Ontario and the Prairies","Butter tarts, peameal bacon and Toronto's market cooking meet prairie wheat, Ukrainian perogies and cured sausage. Wild rice and saskatoon berries come from the lakes and grasslands here.",{"name":404,"description":405},"British Columbia and the Pacific Coast","Wild salmon smoked cold and hot, spot prawns and Dungeness crab, orchard fruit from the Okanagan, and a Cantonese restaurant scene in Vancouver and Richmond that rivals anywhere outside Asia.","North America","Canada","Canadian cooking is regional before it is national. There is no single mother sauce and no founding cookbook — there is a cold country where food had to keep, travel and feed people who worked outdoors, and a series of kitchens layered on top of each other: Indigenous foodways that predate the state by millennia, French habitant cooking in the St. Lawrence valley, British and Irish baking, Jewish delicatessens in Montreal, Ukrainian and Polish prairie farms, Lebanese and Greek shops in the Maritimes, and Chinese, South Asian and Caribbean cooking that reshaped every large city after the 1960s. What ties it together is a set of instincts rather than a set of dishes: sugar that comes from a tree, preservation by smoking, curing and pickling, generous fat and warm spice in winter food, and an unembarrassed appetite for things that are hot, salty and served in large portions. The best Canadian food is honest and specific — a city, a market stall, a family recipe — and Canadians argue about the details constantly.",[410,411,412],"poutine","tourtiere","butter-tarts","Meals are informal and portions are large; a shared platter in the middle of the table is normal, and refusing a second helping usually needs to be said twice. Breakfast is the most ritualised meal — eggs, back bacon, toast and endless drip coffee at a diner counter, or pancakes drowned in real syrup, with the sugar shack version served family-style on long benches in March. Dinner is early by European standards, often between five and seven. Alcohol laws vary by province, so what arrives with the meal changes as you cross a border. Two habits are near-universal: coffee is ordered by shorthand, and food from a highway stand, chip truck or hockey rink concession is treated with genuine affection rather than apology.","Start with maple, because it is the one ingredient the country genuinely gave the world. Sap runs in late winter when nights freeze and days thaw, and it takes roughly forty litres of it to boil down to one litre of syrup — which is why the sugar shack (cabane à sucre) is both an industry and a spring ritual in Québec and eastern Ontario. Maple is used the way other cuisines use honey or molasses: in baking, in cures for pork and salmon, glazed over roasted vegetables, poured on snow to make taffy. It is sweet but not one-dimensional, carrying mineral and caramel notes that survive heat, which is why it works in savoury food and not only on pancakes.\n\nThe second pillar is preservation. Long winters and long distances made smoking, curing and pickling practical rather than fashionable. Atlantic Canada salts and dries cod and smokes herring; the Prairies cure and smoke pork and make kielbasa in volume; British Columbia smokes salmon two ways, cold for silky lox-style slices and hot for firm flakes, on a tradition that Indigenous nations of the Pacific coast have practised for thousands of years. Montreal built an entire food culture on curing — brisket buried in coriander, pepper and garlic for a week, then smoked and steamed — that runs parallel to New York pastrami without being the same thing.\n\nQuébec is the closest thing Canada has to a codified regional cuisine. Habitant cooking is French in structure but shaped by hard winters and cheap protein: pork fat, root vegetables, dried peas, warm baking spices used in savoury dishes, and herbes salées, a jar of herbs preserved in salt that seasons soups all winter. Cloves and cinnamon in a meat pie make sense here in a way they do not in most of North America. Québec also gave the country its dairy backbone — cheddar in curd form, squeaky and fresh, sold in bags at the roadside.\n\nIndigenous foodways are not a historical footnote but a living kitchen: bison, venison, moose and caribou; Pacific and Arctic fish; wild rice harvested by canoe in Ontario and Manitoba; berries, especially saskatoons and blueberries; and bannock, a flatbread that spread across First Nations and Métis communities after wheat flour arrived through the fur trade — a food born of colonial rationing that communities made entirely their own. Three Sisters planting of corn, beans and squash still underpins a great deal of eastern cooking.\n\nFinally, the cities rewrote everything. Toronto and Vancouver are among the most immigrant-dense food cities on earth, and their contributions are not \"fusion\" so much as parallel traditions cooked at full strength: Cantonese and Sichuan in Vancouver and Richmond, Punjabi and Sri Lankan in Toronto and Surrey, Portuguese chicken and Jamaican patties in Toronto's west end, Lebanese donair shops that reshaped Halifax. A working definition of Canadian food in 2026 includes all of it.",[416,417,418,419,420,421,422,423,424,425],"maple syrup","cheese curds","wild salmon","back bacon","yellow split peas","wild rice","saskatoon and blueberries","bison and venison","cranberries","rye bread","canada","ca",{"alt":429,"src":430},"Canadian pantry staples on a dark table — maple syrup, cheese curds, cured back bacon and wild rice","\u002Fimages\u002Fcountries\u002Fcanada.jpg",{"en":432},"\u002Fcountry\u002Fcanada",{"items":434,"total":441,"page":752,"limit":514,"hasMore":753},[435,473,509,542,578,612,642,673,696,726],{"slug":436,"title":437,"shortTitle":438,"nativeName":438,"countrySlug":426,"region":439,"baseServings":440,"prepMinutes":441,"cookMinutes":442,"difficulty":443,"course":444,"diet":447,"mainIngredients":449,"images":453,"keywords":463,"publishedAt":471,"updatedAt":471,"authorSlug":472},"canadian-bannock","Bannock (Pan-Fried Canadian Flatbread)","Bannock","Across Canada",6,10,20,"easy",[445,446],"bread","side",[448],"vegetarian",[450,451,452],"flour","butter","milk",[454,457,459,461],{"alt":455,"src":456},"Golden pan-fried bannock rounds in a cast-iron skillet, one torn open showing the soft steaming interior","\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero.jpg",{"alt":455,"src":458},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-16x9.jpg",{"alt":455,"src":460},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-4x3.jpg",{"alt":455,"src":462},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-1x1.jpg",[464,465,466,467,468,469,470],"bannock","frybread","indigenous","first nations","metis","quick bread","flatbread","2026-08-20","dishroute-kitchen",{"slug":474,"title":475,"shortTitle":476,"nativeName":477,"countrySlug":426,"region":478,"baseServings":479,"prepMinutes":480,"cookMinutes":9,"difficulty":443,"course":481,"diet":483,"mainIngredients":487,"images":491,"keywords":501,"publishedAt":471,"updatedAt":471,"authorSlug":472},"bloody-caesar","Bloody Caesar (Canadian Clamato and Vodka Cocktail)","Bloody Caesar","Caesar","Alberta",2,5,[482],"drink",[484,485,486],"pescatarian","dairy-free","nut-free",[488,489,490],"tomato","clams","lime",[492,495,497,499],{"alt":493,"src":494},"Tall Caesar cocktail over ice with a celery salt rim, leafy celery stalk and lime wedge","\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero.jpg",{"alt":493,"src":496},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-16x9.jpg",{"alt":493,"src":498},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-4x3.jpg",{"alt":493,"src":500},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-1x1.jpg",[502,503,504,505,506,507,508],"bloody caesar","clamato","canadian cocktail","vodka","celery salt","calgary","brunch drink",{"slug":412,"title":510,"shortTitle":511,"nativeName":512,"countrySlug":426,"region":513,"baseServings":514,"prepMinutes":515,"cookMinutes":442,"restMinutes":516,"difficulty":517,"course":518,"diet":521,"mainIngredients":522,"images":526,"keywords":536,"publishedAt":471,"updatedAt":471,"authorSlug":472},"Butter Tarts (Runny Brown Sugar Tartlets)","Butter Tarts","Butter tarts","Ontario",12,35,60,"medium",[519,520],"dessert","snack",[448],[451,523,524,450,525],"brown-sugar","eggs","raisins",[527,530,532,534],{"alt":528,"src":529},"Golden butter tarts on a wire rack, one bitten open with glossy caramel filling running out","\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero.jpg",{"alt":528,"src":531},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-16x9.jpg",{"alt":528,"src":533},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-4x3.jpg",{"alt":528,"src":535},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-1x1.jpg",[537,538,539,540,541,525],"butter tarts","ontario","brown sugar","canadian dessert","pastry",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":426,"region":547,"baseServings":548,"prepMinutes":549,"cookMinutes":516,"restMinutes":550,"difficulty":517,"course":551,"diet":554,"mainIngredients":555,"images":561,"keywords":571,"publishedAt":471,"updatedAt":471,"authorSlug":472},"halifax-donair","Halifax Donair (Spiced Beef with Sweet Garlic Sauce)","Halifax Donair","Halifax donair","Nova Scotia",4,30,240,[552,553],"main","street-food",[],[556,557,558,559,488,560],"ground-beef","condensed-milk","garlic","onion","oregano",[562,565,567,569],{"alt":563,"src":564},"Open pita loaded with seared spiced beef slices, diced onion and tomato under white sweet garlic sauce","\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-1x1.jpg",[572,573,574,575,576,577],"halifax donair","donair sauce","nova scotia","spiced beef","street food","canadian",{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":426,"region":583,"baseServings":584,"prepMinutes":585,"cookMinutes":586,"restMinutes":587,"difficulty":588,"course":589,"diet":590,"mainIngredients":591,"images":596,"keywords":606,"publishedAt":471,"updatedAt":471,"authorSlug":472},"montreal-smoked-meat-sandwich","Montreal Smoked Meat Sandwich (Cured Brisket on Rye)","Montreal Smoked Meat Sandwich","Viande fumée","Montréal",8,45,480,10080,"hard",[552],[485],[592,593,594,595,558],"beef-brisket","coriander-seed","black-pepper","mustard-seed",[597,600,602,604],{"alt":598,"src":599},"Thick hand-cut slices of peppery cured brisket stacked between two slices of rye with yellow mustard","\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-4x3.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-1x1.jpg",[607,608,609,610,425,611],"montreal smoked meat","viande fumee","brisket","deli sandwich","curing",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":426,"region":617,"baseServings":618,"prepMinutes":549,"cookMinutes":441,"restMinutes":619,"difficulty":443,"course":620,"diet":621,"mainIngredients":622,"images":626,"keywords":636,"publishedAt":471,"updatedAt":471,"authorSlug":472},"nanaimo-bars","Nanaimo Bars (No-Bake Coconut Custard Squares)","Nanaimo Bars","Nanaimo bars","British Columbia",16,150,[519,520],[448],[451,623,624,625],"cocoa","coconut","walnuts",[627,630,632,634],{"alt":628,"src":629},"Stacked Nanaimo bars showing a dark crumb base, pale yellow custard layer and glossy chocolate top","\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-1x1.jpg",[637,638,639,640,641,540],"nanaimo bars","no-bake dessert","custard powder","british columbia","chocolate slice",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":426,"region":647,"baseServings":548,"prepMinutes":648,"cookMinutes":649,"restMinutes":650,"difficulty":443,"course":651,"diet":653,"mainIngredients":654,"images":657,"keywords":667,"publishedAt":471,"updatedAt":471,"authorSlug":472},"peameal-bacon-sandwich","Peameal Bacon Sandwich (Cornmeal-Crusted Back Bacon Bun)","Peameal Bacon Sandwich","Peameal bacon on a bun","Toronto, Ontario",25,15,4320,[652,552],"breakfast",[],[655,656,595,523,558],"cornmeal","maple-syrup",[658,661,663,665],{"alt":659,"src":660},"Kaiser roll stacked with thick cornmeal-crusted pork loin slices and yellow mustard, cut in half","\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-4x3.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-1x1.jpg",[668,419,669,670,671,672],"peameal bacon","toronto","st lawrence market","pork loin","breakfast sandwich",{"slug":410,"title":674,"shortTitle":675,"nativeName":675,"countrySlug":426,"region":395,"baseServings":548,"prepMinutes":442,"cookMinutes":549,"restMinutes":549,"difficulty":443,"course":676,"diet":677,"mainIngredients":678,"images":681,"keywords":691,"publishedAt":471,"updatedAt":471,"authorSlug":472},"Poutine (Fries with Cheese Curds and Gravy)","Poutine",[552,553],[],[679,451,680,450],"potato","stock",[682,685,687,689],{"alt":683,"src":684},"Shallow bowl of crisp fries topped with pale cheese curds and glossy brown gravy poured over the top","\u002Fimages\u002Frecipes\u002Fpoutine\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fpoutine\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fpoutine\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fpoutine\u002Fhero-1x1.jpg",[410,417,692,693,694,695],"quebec","fries","brown gravy","canadian comfort food",{"slug":697,"title":698,"shortTitle":699,"nativeName":700,"countrySlug":426,"region":395,"baseServings":440,"prepMinutes":649,"cookMinutes":701,"difficulty":443,"course":702,"diet":704,"mainIngredients":705,"images":710,"keywords":720,"publishedAt":471,"updatedAt":471,"authorSlug":472},"quebecois-split-pea-soup","Soupe aux Pois (Québécois Yellow Split Pea Soup)","Soupe aux Pois","Soupe aux pois jaunes",135,[703,552],"soup",[485],[706,707,559,708,709],"peas","carrot","celery","smoked-pork",[711,714,716,718],{"alt":712,"src":713},"Deep bowl of thick yellow pea soup topped with crisp salt pork pieces and chopped parsley","\u002Fimages\u002Frecipes\u002Fquebecois-split-pea-soup\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fquebecois-split-pea-soup\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fquebecois-split-pea-soup\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fquebecois-split-pea-soup\u002Fhero-1x1.jpg",[721,722,692,723,724,725],"soupe aux pois","yellow split pea soup","habitant","salt pork","winter soup",{"slug":411,"title":727,"shortTitle":728,"nativeName":728,"countrySlug":426,"region":395,"baseServings":440,"prepMinutes":729,"cookMinutes":730,"restMinutes":516,"difficulty":517,"course":731,"diet":732,"mainIngredients":733,"images":737,"keywords":747,"publishedAt":471,"updatedAt":471,"authorSlug":472},"Tourtière (Québec Spiced Meat Pie)","Tourtière",40,95,[552],[],[734,556,679,559,735,736],"ground-pork","cloves","cinnamon",[738,741,743,745],{"alt":739,"src":740},"Golden double-crust Québec meat pie with steam vents, one wedge cut to show the spiced pork filling","\u002Fimages\u002Frecipes\u002Ftourtiere\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Ftourtiere\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Ftourtiere\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Ftourtiere\u002Fhero-1x1.jpg",[411,748,749,750,751,577],"quebec meat pie","pork pie","reveillon","christmas",1,false,{"links":755,"total":441},[756,757,758,760,762,764,766,768,770,771],{"slug":436,"title":438,"iso2":427,"minutes":549},{"slug":474,"title":476,"iso2":427,"minutes":480},{"slug":412,"title":511,"iso2":427,"minutes":759},115,{"slug":543,"title":545,"iso2":427,"minutes":761},330,{"slug":579,"title":581,"iso2":427,"minutes":763},10605,{"slug":613,"title":615,"iso2":427,"minutes":765},190,{"slug":643,"title":645,"iso2":427,"minutes":767},4360,{"slug":410,"title":675,"iso2":427,"minutes":769},80,{"slug":697,"title":699,"iso2":427,"minutes":619},{"slug":411,"title":728,"iso2":427,"minutes":772},195,{"items":774,"total":805,"page":752,"limit":805,"hasMore":753},[775,785,795],{"slug":410,"title":674,"shortTitle":675,"nativeName":675,"countrySlug":426,"region":395,"baseServings":548,"prepMinutes":442,"cookMinutes":549,"restMinutes":549,"difficulty":443,"course":776,"diet":777,"mainIngredients":778,"images":779,"keywords":784,"publishedAt":471,"updatedAt":471,"authorSlug":472},[552,553],[],[679,451,680,450],[780,781,782,783],{"alt":683,"src":684},{"alt":683,"src":686},{"alt":683,"src":688},{"alt":683,"src":690},[410,417,692,693,694,695],{"slug":411,"title":727,"shortTitle":728,"nativeName":728,"countrySlug":426,"region":395,"baseServings":440,"prepMinutes":729,"cookMinutes":730,"restMinutes":516,"difficulty":517,"course":786,"diet":787,"mainIngredients":788,"images":789,"keywords":794,"publishedAt":471,"updatedAt":471,"authorSlug":472},[552],[],[734,556,679,559,735,736],[790,791,792,793],{"alt":739,"src":740},{"alt":739,"src":742},{"alt":739,"src":744},{"alt":739,"src":746},[411,748,749,750,751,577],{"slug":412,"title":510,"shortTitle":511,"nativeName":512,"countrySlug":426,"region":513,"baseServings":514,"prepMinutes":515,"cookMinutes":442,"restMinutes":516,"difficulty":517,"course":796,"diet":797,"mainIngredients":798,"images":799,"keywords":804,"publishedAt":471,"updatedAt":471,"authorSlug":472},[519,520],[448],[451,523,524,450,525],[800,801,802,803],{"alt":528,"src":529},{"alt":528,"src":531},{"alt":528,"src":533},{"alt":528,"src":535},[537,538,539,540,541,525],3,1788563730673]