A Rising Tide: A Cookbook of Recipes and Stories from Canada's Atlantic Coast by Emily Lycopolus and DL Acken

  • Wild blueberry pancakes & syrup (page 26)

    from A Rising Tide: A Cookbook of Recipes and Stories from Canada's Atlantic Coast A Rising Tide by Emily Lycopolus and DL Acken

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Canadian; Vegetarian
    • Ingredients: wild blueberries; maple syrup; flour; ground nutmeg; butter; milk; eggs
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Notes about this book

  • tmjellicoe on August 30, 2022

    The turnip soup with buttermilk was tasty. I halved the recipe with decent success. My only flaw was in not having enough turnips (as I was using up turnips leftover from another recipe) so the soup was a tad thin.

Notes about Recipes in this book

  • Upside-down blueberry grunt

    • tmjellicoe on January 26, 2026

      A fairly simple, yet good dessert. I would’ve liked an actual lemon juice measurement rather than “juice of two lemons” as I ended up with a slightly too tart berry portion (ice cream fixed this). For the record, my two lemons had 1/2 cup of juice.

  • Three sisters soup

    • tmjellicoe on January 24, 2026

      The flavour of this easy soup is delicious. I don’t think the step of roasting and pureeing the squash is necessary. It made the squash have a dry exterior which was then more difficult to purée. Next time, I’ll just put squash cubes directly into the soup to cook

  • Beans Basquaise

    • tmjellicoe on January 25, 2026

      Overall, a tasty dish. The chicken was moist and the beans flavourful. I question the 8 cups of stock added when the beans go into the oven. Check your beans for softness prior, add much less stock, and add more as needed. I used 6 cups and it was way too much.

  • Dulse salt-seared pork chops with roasted garlic Mornay

    • lkgrover on July 18, 2024

      Excellent pork chops. The garlic Mornay sauce thickens after it cools down. I used dulse powder instead of leaves.

  • Toutons with whipped molasses butter

    • renee_cgkl2e on May 02, 2026

      I made Mamie’s biscuits with the molasses butter. Delicious

  • Pea soup

    • meggan on April 03, 2024

      I did not add the espresso salt but this was still good in the way apres Easter split pea soups should be.

  • Cod & scrunchions with lemon caper brown butter

    • lkgrover on August 18, 2023

      Delicious fish with lemon-butter sauce. I substituted halibut fillets for cod, and bacon for scrunchions (salt pork fat).

    • tmjellicoe on January 28, 2026

      I loved how the fish cooked up. I thought a 1/4 cup of capers was a little much for my liking so I will reduce that ingredient. I also subbed a splash of olive oil to make up for not making the crispy pork bits (too crunchy for braces at the moment). I also will use this method of frying fish even if I serve it with tartar sauce instead of making the recipe sauce.

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  • ISBN 10 0525610677
  • ISBN 13 9780525610670
  • Linked ISBNs
  • Published Apr 27 2021
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries Canada
  • Publisher Appetite by Random House

Publishers Text

A beautiful, photo-heavy journey through the Atlantic Coast's edible renaissance featuring recipes using traditional and local ingredients presented in new and innovative ways. A stunning cooking that embodies the spirit of the people and the unique foods of the land.

From Newfoundland's exclusive Fogo Island Inn to Nova Scotia's bountiful Annapolis Valley, from PEI's beachside lobster boils to the cranberry fields of New Brunswick, food is at the heart of Atlantic Canada's renewed identity. A Rising Tide is a beautiful love letter to Atlantic Canada's culinary renaissance featuring over 100 modern recipes by the authors and beloved chefs and restaurants from the region, such as Jonathan Gushue from the Fogo Island Inn and Dave Smart from Bessie North House. The recipes celebrate the East Coast's culturally diverse food traditions, each with a local wine or beer pairing. There's also a helpful substitutions guide; essays highlighting key ingredients of each province while also giving a sense of the place, its foods and people; incredible seasonal menus; and gorgeous food and landscape photography.

Authors DL Acken and Emily Lycopolus, who grew up eating classic Atlantic Canadian dishes, spent months in the region to learn and taste all of the exciting culinary innovations. Enjoy local ingredients in recipes like Wild Blueberry Pancakes and Syrup and discover what makes wild blueberries near the shores of Bay of Fundy in Parrsboro, Nova Scotia so special. Learn the art of pickling, an East Coast tradition, with Pickled Garlic Scapes or Pickled Quahogs. Delight in Beach Chair Mussels made with PEI Brewing Co.'s Beach Chair Lager. Meet the amazing fishermen, producers, foragers and chefs who serve the freshest meals, and then recreate those meals at home. A Rising Tide is as much a souvenir as it is a delicious resource to enjoy all of Atlantic Canada's wonders.



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