Serious Eats - seriouseats.com

Being from Nova Scotia, Canada my late-night meals usually involve donairs, and when it comes to great donairs you have to try Island Greek in Halifax, where they take donairs a little more seriously. The thick pita, excellent meat make a huge difference, and that little bit of chopped fresh parsley tops it off nicely.

@SavtaShayna - Nice to see A fellow serious eating Cape Bretoner!! I'm from Port Hawkesbury and my family hails from the Inverness area. I give a big second to some good old fish chowder. I didn't notice anything up here about white/blood puddings. I'm sure it's probably not unique to us, but you don't see it around much. I'm not sure what exactly is in them, but I gather they contain some nasty bits. Delicious nonetheless.

Also, I have a Newfoundland Grocery Store a couple of block from where I live in Halifax, NS. They have signs plastered all over their windows of the different groceries they carry, I should try and take a picture and post it for you all, there's some pretty interesting stuff. The things I can remember off the top of my head a "Newfoundland Bakeapple" and frozen partridges. But it really seems like they have some pretty unique foods.

The three meat one is amazing! (For a freezer pizza)

My fondest port memory was when I went to the farmers market and bought what I thought was going to be bacon I could cut myself...turned out to be canadian bacon or something...basically just a slab ham...but I cut and fried it up like bacon and it was delicious. I still want to at least cut my own bacon...if not brine and cut the pork belly myself!!

I made french breakfast puffs, buttermilk biscuits from the article on here last week, and a very nice pork roast, also my gf made a chocolate cake and experimented making her own cream cheese frosting, turned out well! http://thepioneerwoman.com/cooking/2007/12/french_breakfast_puffs/

I would love to say my favourite kitchen knife...butt I need a new/better one, so for now i'm going to say my 30cm paderno frying pan...

any suggestions on a good reasonably priced knife??

My most comforting food by far would be corn chowder, just made some this past weekend. It's a simple recipe, make white sauce by heating 1tbsp each of butter and flour, then add about a cup of milk, then just throw some cream corn, kernel corn, cooked potatoe chunks, bacon, and some chopped onion preferably fried up with the bacon, and your set. Easy, tonnes of leftovers and loses nothing in storage. Totally having another bowl when I get home!