About NB Cuisine

I'm not a cook. I'm not even much of one by choice — I'm gluten-free, which means most of these recipes are things I can only admire from a distance. And yet here I am, a New Brunswicker who spent too long staring at a 1938 cookbook and decided the world needed to be able to find it.

That book — New Brunswick Cook Book by Aida Boyer McAnn — isn't just a collection of recipes. It's a record of how people lived here. The molasses pies, the salt fish cakes, the biscuits made by hand in drafty farmhouse kitchens. A province's identity folded into flour and lard and patience. These weren't restaurant dishes. They were survival, comfort, and community all at once.

New Brunswick has always had two founding communities and two languages. This site tries to honour both — every recipe is available in English and in French, not as a reluctant translation, but as a natural part of how this province works. The French version lives at cuisinenb.com.

If your grandmother made something that deserves a place here, please submit it. If you spot an error in a recipe, let us know. And if you can actually eat all of this — lucky you. Make it, share a photo, and help keep this corner of New Brunswick alive.