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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 [...]

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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 [...]

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Turkey Meatball Soup

  From Naheed Nenshi, Broth Brother and Mayor of Calgary Makes about 4 servings Meatballs 3⁄4 cup (185 mL) freshly grated Parmesan cheese 1⁄4 cup (60 mL) grated onion 1 egg 2 Tbsp (30 mL) dried parsley leaves Pinch of salt and pepper 1 lb (500 g) ground turkey Soup 3 cups (750 mL) chicken [...]

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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, [...]

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The Great Lobster Cookbook by Matt Dean Pettit

  When I think of making lobster at home, I think of a large pot and boiling water, but thanks to Matt Dean Pettit my world was flipped upside down. Matt Dean Pettit, chef and owner of Rock Lobster Food Co., has created The Great Lobster Cookbook, a collection of more than 100 simple and [...]

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Spaghetti Homard – Lobster

  We take this name from an old Iron Chef episode when the host declared “Battle Homard Lobster!” Yes, homard and lobster mean the same thing (like “minestrone soup”). Among other things that don’t make any sense: this is probably the most popular Joe Beef dish. Print Spaghetti Homard – Lobster Yield: Serves 2 Ingredients8 [...]

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Rainbow Rice Salad

  Delicious, colorful, great for beach trips and picnics, as a side dish for vegan barbecues or for a light lunch—you name it. The diverse and contrasting flavors are there to be enjoyed. Once you chop everything, the rest is fast and easy . . . as is eating it. Print Rainbow Rice Salad Serving [...]

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How to Properly Pour Beer

  Having stored the beer carefully, made sure it’s at the correct temperature and selected the right glass, there is one last step for a delightful beer experience: the proper pour. This may seem like a bit of a production at first, requiring some focus and concentration, but it quickly becomes second nature. There are [...]

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4 Types of Food Trends

  David Sax’s uncovers the world of food trends in his new book The Tastemakers: Where they come from, how they grow, and where they end up. Check out this handy infographic below sharing some fun facts from his new book, which goes on sale May 27, 2014.   The Tastemakers: Why Some Food Trends [...]

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Killer Fish Tacos with Fresh Fruit Salsa

  I’ve always adjusted this recipe according to what fish is readily available. In New York I used snapper, and in Texas I used bass. Here in BC, salmon and halibut have become my all-time favorites. This recipe was featured in The Best American Recipes 2000, edited by Fran McCullough and Suzanne Hamlin, and in [...]

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