Lobster and Tenderloin Skewers

  The King of the Sea meets the King of the Land! These skewers are fun to make and eat. Make these for your next dinner party to give your ...

Dark Chocolate Espresso Madeleines

  From the moment I bought my first madeleine pans and started creating my own recipes, I tried to pack as much chocolate into the batter as I could. This ...

Quinoa and Wild Garlic Cakes with Salbitada Sauce

  From the author: As anyone who reads her 101 Cookbooks blog will know, Heidi Swanson is the very lovely champion of all things vegetarian. She is also the source ...


Turkey Meatball Soup

  From Naheed Nenshi, Broth Brother and Mayor of Calgary Makes about ...

Crunchy French Toast

  This is basically the fried-chicken equivalent of French toast. I like ...

PB&J Chocolate Bars

  These bars are inspired by a favorite childhood snack: peanut butter ...

Homemade Twix Bars

  From the author of Treat Yourself:  The Twix was my go-to ...

Spaghetti Homard – Lobster

  We take this name from an old Iron Chef episode when ...

The New York Style Hot Dog

  Place of Origin: New York City / Other Names: Dirty Water ...

Recent Posts

WIN an Aging Backwards by Miranda Esmonde-White Prize Pack!

  The typical message we get as we age is that we can move less and should take it easy–this is the wrong advice! Surprisingly, fitness enthusiasts often do as much harm to their bodies as people living sedentary lives. Miranda Esmonde-White teaches us in her new book Aging Backwards (in stores November 4th) a [...]

Continue Reading

Hello Kitty Cake Pops

  Moist and decadent bites of chocolate cake are covered with a candy coating shell and decorated to look like Hello Kitty. These treats-on-sticks make great party favors and add an extra dose of cuteness to any dessert table. 1 8-inch Chocolate Cake layer, baked and chilled 1 cup Cream Cheese Frosting 1⁄2 cup Royal [...]

Continue Reading

Raspberry Cream Cheese Brownies

From the author: Brownies were the first thing I learned how to bake. I distinctly remember the experience. The unsweetened chocolate products were all kept on the lower baking shelf, well within reach of my grubby eight-year-old hands. The sweetened chocolate chips and candy pieces were kept on a higher shelf, way out of reach. [...]

Continue Reading

Honey-Roasted Carrots with Tahini Yogurt

  From the author: The inspiration for this was Sarah’s “nan” (grandmother), Dulcie, in Tasmania, who always used to add some honey to the pan before roasting her carrots. I’m  not sure what Dulcie would have thought about a tahini yogurt sauce served alongside, but the sweetness of the carrots certainly welcomes it. Make this [...]

Continue Reading

WIN A Delicious Soup Prize Pack!

  It’s cooling off outside and the leaves are turning beautiful shades of red, orange and brown. Which means one thing in our world… SOUP! Thanks to our friends at Happy Planet Soups, we’re pairing up to give you the opportunity to win 1 of 10 exclusive prizes that contains a copy of The Soup [...]

Continue Reading

Mug Apple Crumble

  INGREDIENTS 1/2 apple peeled and diced 1 tsp lemon juice 1 tsp vanilla sugar or maple syrup 1 pinch of ground cinnamon 1 tbsp water CRUMBLE 1 slice of slightly salted butter 1/2 cm (1/4 inch) thick (15g/1/2oz) 1 tbsp fine oat flakes 2 tbsps cane sugar 2 chopped blanched almonds METHOD To make [...]

Continue Reading

All Lobster “No Crab” Cakes with Old Bay Aioli

  They say Maryland does two things well: play football and make crab cakes! Maryland classic crab cakes have been a part of my diet for a number of years, and when I opened Rock Lobster I knew I had to have a lobster version. Of course, you can use crab instead of lobster for [...]

Continue Reading

Tom Yum Soup

  From Sharon Hapton, Founder, Soup Sisters and Broth Brothers “This recipe came from a girl called Sayon whom I met on a trip to Cambodia. Her determination to take care of her family and perseverance to succeed, despite great hardship, had a big impact on me.” —Sharon Hapton Makes about 4 servings 4 cups [...]

Continue Reading

How To Stock A Pantry

  A meal begins with your ingredients. What’s in your pantry right now? Canned beans? Spices? A jar of tomato sauce? Congratulations— you have everything you need to make dinner right now (we’re thinking a saucy stew of chickpeas and tomato over pasta or sautéed kale). A helpful pantry is one that helps you cook [...]

Continue Reading

Caramelized Cauliflower Soup with Roasted Chanterelles

  From Jason Scharf, Broth Brother “When my Aunt Sharon (Hapton) asked me to come up with a soup recipe, I was inspired by a trip to the Calgary Farmers’ Market and the amazing in-season vegetables on display there.” —Jason Scharf Makes about 6 servings Roasted Chanterelles and Corn 12 oz (375 g) chanterelle mushrooms, [...]

Continue Reading