If Lobster Summer were a holiday, I would put it right Christmas. Every summer, the Keg brings back their beloved lobster menu. The true definition of surf and turf.
CRAFT is in the heart of downtown Edmonton at 10013 101A Ave (off Rice Howard Way). The building is unique, with high ceilings and an overall vintage feel.
Raise your hand if you love frosé? I know, it’s incredible.
If you aren’t familiar with frosé, it is essentially rose wine in slush form. It is the quintessential warm-weather cocktail because it is so refreshing, and it is DELICIOUS.
Is there anything better than an ooey-gooey chocolate chip cookie? My answer to this question is usually no. But if you were to stuff that cookie with salted caramel, you might change my mind.
That was my reaction when I saw this caramel-stuffed chocolate chip cookie recipe. These cookies have crunchy exteriors and ooey-gooey centers that stay soft for days (seriously). When it comes to cookies and classic candies, like caramels, more is MORE.
There was a time not so long ago when salmon was just that pink fish people ordered in fancy restaurants. It didn’t seem like the most approachable food, and I’ll be the first to admit that I have a love-hate relationship with salmon. When cooked properly, it is a symphony. Crisp, crunchy skin that rivals the best roast chicken, with tender, flavorful meat that melts in your mouth like butter. However, it can be unappealing (to say the least) when it’s not cooked correctly.
This orange-soy glazed salmon recipe will change hearts and minds (yes, really). Salmon bowls have become one of my favourite things to make because of this recipe.
I adore soups. Especially when they’re mostly vegetables, and twice as much when they’re creamy. This Creamy Broccoli and Cheddar Soup recipe hits all of the above.
There is nothing like a good muffin, fresh out of the oven. Especially when that muffin is studded with chocolate. But would you rather have your muffin with chocolate chips or lots of dark chocolate chunks? I’m guessing you chose the chocolate chunks. I get you.
Pina Colada’s have a bad rap. They are not the overly sweet, frivolous concoction that history and the Pina Colada Song from the ‘70s made them out to be. A proper pina colada is perfect and amazing. They can be sweet but not cloying; they are also refreshing, delicious and just plain fun. There is a reason it’s the national drink of Puerto Rico.
Rice Krispie squares are one of the easiest, most tasty snacks out there. I mean, who can resist the buttery, marshmallowy, soft and chewy delicacy of a homemade Rice Krispie square? No one, that’s who.
But it’s time to level up. I realized last week that all cereal has the potential to become a cereal bar, and what better way to prove than with Reese’s Puffs cereal. The result? A crunchy, chocolatey square that is light with a satisfying marshmallow pull.
We’ve all done it: spotted that great-looking bunch of bananas at the grocery store, perfectly ripe and ready to eat. So you bring them home, make a smoothie or two, add one to your morning granola, and before you know it, you have a few extra ripe bananas on your countertop, destined to be made into banana bread.
Unfortunately, this happens in our house more than I care to admit. Fortunately, banana bread is delicious and, for the most part, easy to make. To keep from getting into that “oh no, not banana bread AGAIN” slump, I like to keep a couple of recipes in rotation, including this Chocolate Peanut Butter Banana Bread.