Molecular Gastronomy Kits - Click here to buy!
Our Services - Web, Video, Photo & More! Click here for more information.

RSSCategory: Recipes

Valentine’s Day Recipe Ideas from Melissa d’Arabian

Melissa d’Arabian, Mom of four, television host and New York Times best-selling author, embodies family home cooking at its finest. With a lifelong passion for cooking, Melissa naturally connects with today’s diverse families as she shares empowering food and lifestyle solutions that are part of a bigger story about how to eat well, be a responsible consumer, and spend with purpose. After winning season five of well-known culinary competition series “The Next Food Network Star,” Melissa’s relatable cooking show “Ten Dollar Dinners“ premiered on Food Network in August 2009. Melissa also hosts Cooking Channel’s “Drop 5 lbs. with Good Housekeeping,” a cooking and lifestyle series that premiered in January 2012 based on the magazine’s popular monthly column. The fresh, simple and healthy recipes she prepares further the show’s mission to make weight loss easier and more manageable. Melissa shares some of her favorite Valentine’s Day recipe ideas with

Melissa’s recipe for Pistachio and Tart Cherry Chocolate Bark is a perfect Valentine’s day treat for your significant other, or the whole family. It’s very easy to make and is the perfect dessert for the special day. Here are some more of Melissa’s Valentine’s Day recipe ideas!

What are you planning on doing this Valentine’s Day? Let us know in the comments below!

Watch Drop 5 lbs. with Good Housekeeping  on the Cooking Channel.

February 5, 2013 | By | Reply More

Super Bowl XLVII – Game Day Recipe Ideas

On February 3rd, 2013 The Baltimore Ravens and The San Francisco 49ers will face off to play Super Bowl XLVII. The 47th instalment of the Super Bowl will be held at the Mercedes Benz SuperDome in New Orleans. If you happened to catch the NFC and AFC championship games, you would know there are is a ton of buzz surrounding this game. It will be the first Super Bowl pitting head coaching brothers, Baltimore’s John Harbaugh and San Francisco’s Jim Harbaugh. This is also the final chance for Ray Lewis to win his 2nd Superbowl ring, since he announced this will be his last year in the league. It’s Joe Flaccos (of the Ravens) chance to rise up to elite QB status, as he faces the 2nd year QB Colin Kaepernick (of the 49ers) who has routinely lead his team from deficits to comeback and win each game needed to reach the Super Bowl.

Whether you are a fan of the game or not, everyone is a fan of the food surrounding the big game day. Aarti Sequeira, the winner of Food Network Star season six, and the host of the Cooking Channel‘s new original series Taste In Translationshares some of her favorite Super Bowl game day recipe ideas with

Aarti’s recipe for Pomegranate, Sriracha and Mint Chicken Wings is a perfect Super Bowl treat. It’s easy to make and tastes delicious, and still exotic enough to satisfy carnivorous foodies! Here are some more of Aarti’s game day recipe ideas!

Looking for something simple, try this guacamole recipe! It only takes a few minutes to make, and goes great on top of fajitas or just serve on its own with tortilla chips. Here are some more recipes, videos and tips to help you enjoy your food as much as the game itself!

Looking to throw a super bowl party? We have you covered (More Party Tips)! Make sure to abide by Super Bowl Party Etiquette. Looking for more food ideas? Try making a Game Day Bacon Cheeseburger, Green Bay Cheesesteak, Hawaiian Garlic Chicken, Football Finger Foods / Tailgate Finger Foods and Super Bowl Food. Still hungry? The Food Network, Epicurious, and All Recipes also have great guides to Super Bowl eats.

Besides the hype and all those Super Bowl commercials, what are you most looking forward to about the big game? What will you be munching on as you sit back and enjoy the game?

The 47th Super Bowl will take place on Sunday, February 3, 2013. Kickoff is scheduled for 6:30 EST on CBS.

Aarti Sequeira’s Taste In Translation airs on the Cooking Channel Friday nights at at 9:00PM ET / 6:00PM PT. On Taste In Translation, Aarti explores the most popular dishes from around the world as well as the history and cultural significance behind every bite. Each country has its own unique and delicious way to celebrate a holiday, commemorate a special moment, or even satisfy a ravenous craving. From the number one comfort food in America to the most popular first date dinner in Thailand, Aarti not only tastes her way from dish to dish but also discovers how they became iconic from both local cooks and culinary experts.

Watch Taste In Translation on the Cooking Channel Friday nights at at 9:00PM ET / 6:00PM PT.

Image Credit: Mark A. Hathaway, Flickr

January 23, 2013 | By | 1 Reply More

Butter Chicken Lasagna Recipe Wins Recipe to Riches

The winner of Recipe to Riches was crowned, with Rick Matharu receiving the highest number of votes for his Butter Chicken Lasagna. His butter chicken lasagna recipe was inspired by the Indian-Canadian fusion dishes he loves to prepare.

Matharu was up against Jason Keary with his Honey Cheese Pastries, Stephen Childs with his Chipotle Chili Bites, Tracey Rigden with her Dulce de Leche Brownies, Jackie Koh with her Smoky Korean Meatballs, Don Harquail with his Golden Toffee Nut Gems, and Cathy Ferguson with her Montreal Deli Dip. Each of the category winners received $25,000. Matharu took home the grand prize of $250,000. He plans to put some of his winnings toward taking some culinary training and a recently purchased home.

Matharu’s winning recipe and the other category winners’ are available as President’s Choice products in select Loblaw stores across the country.

The finale of “Recipe to Riches” can be viewed online at

Butter Chicken Lasagna

Prep: 60 minutes

Cook: 2 hours 20 minutes

Serves: 12

Tandoori Marinade

  • 250 ml (1 cup) plain yogurt
  • 45 ml (3 tbsp) fresh lemon juice
  • 30 ml (2 tbsp) tandoori spice blend
  • 15 ml (1 tbsp) dried fenugreek
  • 5 ml (1 tsp) kosher salt
  • 2 ml (1/2 tsp) freshly ground black pepper
  • 2 ml (1/2 tsp) hot pepper flakes
  • 8 boneless skinless chicken thighs (about 750 g/1 1/2 lb)

Butter Chicken Sauce

  • 45 ml (3 tbsp) extra-virgin olive oil
  • 5 ml (1 tsp) unsalted butter
  • 5 ml (1 tsp) cumin seeds
  • 250 ml (1 cup) diced red onion
  • 30 ml (2 tbsp) minced garlic
  • 5 ml (1 tsp) turmeric
  • 5 ml (1 tsp) minced ginger root
  • 30 ml (2 tbsp) tandoori spice blend
  • 7 ml (1 1/2 tsp) hot pepper flakes
  • 250 ml (1 cup) water
  • 1 can (796 ml/28 oz) crushed tomatoes
  • 325 ml (1 1/3 cups) 35 per cent whipping cream
  • 22 ml (1 1/2 tbsp) fenugreek, crushed
  • 15 ml (1 tbsp) granulated sugar


  • 45 ml (3 tbsp) extra-virgin olive oil
  • 15 ml (1 tbsp) unsalted butter
  • 250 ml (1 cup) diced red onion
  • 15 ml (1 tbsp) minced garlic
  • 500 ml (2 cups) sliced cremini mushrooms
  • 250 ml (1 cup) diced sweet green pepper
  • 15 ml (1 tbsp) kosher salt
  • 2 ml (1/2 tsp) garam masala
  • 2 ml (1/2 tsp) freshly ground black pepper


  • 15 oven-ready dry lasagna noodles
  • 250 ml (1 cup) ricotta cheese
  • 500 ml (2 cups) grated mozzarella cheese
  • 4 basil leaves, shredded
  1. Tandoori marinade: In a large bowl, whisk together yogurt, lemon juice, tandoori spice blend, fenugreek, salt, pepper and hot pepper flakes until well combined. Add chicken; toss to coat. Cover with plastic wrap; refrigerate for 8 to 12 hours.
  2. Heat oven to 200 C (400 F). Scrape marinated chicken onto rimmed baking sheet lined with parchment paper. Bake in centre of oven for about 25 minutes or until cooked through. Remove from oven; let stand for 15 minutes. Cut chicken into 5-mm (1/4-inch) cubes. Place in a bowl, cover with plastic wrap and refrigerate.
  3. Butter chicken sauce: In a medium saucepan, heat olive oil and butter over medium-high heat. Add cumin seeds; toast, stirring frequently, for 2 minutes. Add onion, garlic and turmeric; cook, stirring frequently, for about 5 minutes or until onions are softened. Add ginger, tandoori spice blend and hot pepper flakes; cook, stirring, for another 2 minutes. Stir in water, tomatoes, cream, fenugreek and sugar. Bring to a gentle simmer, stirring occasionally. Cook for 20 minutes. Add cooked chicken cubes; simmer for another 15 minutes or until sauce is thickened. Set aside.
  4. Meanwhile, prepare vegetables: In a medium saucepan, heat olive oil and butter over medium-high heat. Add onion and garlic; cook, stirring frequently, for about 5 minutes or until onion is softened. Add mushrooms and green pepper; cook, stirring, for 8 to 10 minutes or until vegetables are soft. Add salt, garam masala and black pepper; cook for another 2 minutes. Set aside.
  5. To assemble lasagna: Heat oven to 200 C (400 F). Spread one-third of the butter chicken sauce over bottom of a 3-l (13-by-9-inch) glass baking dish. Arrange 5 noodles over top. Dollop with ricotta; top with vegetables. Arrange 5 more noodles over top. Spread another one-third sauce all over. Sprinkle with half of the mozzarella. Top with remaining noodles. Spread remaining sauce all over. Sprinkle with remaining mozzarella. Cover loosely with foil.
  6. Bake in centre of oven for 45 minutes; remove foil. Sprinkle with basil. Return to oven for another 5 minutes or until bubbling and golden on top. Let stand for 10 minutes before serving.

Source: Food Network Canada

[Via Ottawa Citizen]

December 14, 2012 | By | Reply More

The Startup Chef Shares Recipes from Technology Founders and Funders

What does the founder of the most popular blogging platform on the internet make for breakfast? What type of creative pastry do Randi Zuckerberg and her sister Donna whip up for their family during the holidays? These recipes and more are featured in a charitable new cookbook, The Startup Chef, released Friday. Containing personal recipes and stories from over 7o technology founders, writers, investors and more.

The book is available as an e-book or PDF from Leanpub. There’s a suggested donation of $20 for the book and a minimum of $10. Proceeds are going toward helping hunger-fighting charities No Hungry Kid and the Hurricane Sandy inspired Rockaway Plate Lunch Project.

The Startup Chef is the brainchild of ABC News product executive Maya Baratz and Hunter Walk, head of YouTube for Good. The editors only started planning the book a month and a half ago.

The book will be continuously updated as Leanpub allows for digital changes post-publishing. If you would like a recipe considered for future inclusion you can submit it here (via a Google Doc form). The books’ editors also hope to see a print edition one day.

[via Mashable]


December 7, 2012 | By | Reply More

El Gastrónomo Vagabundo – Fish Tacos

Our profile on the popular gourmet food truck, El Gastrónomo Vagabundo, with chef Adam Hynam-Smith and Tamara Jensen. Adam shows us how to make their famous Fish Tacos!

Fish Tacos



  1. Prepare the fish batter. Sift self-raising flour into small bowl. Gradually add soda water creating a batter with a texture of thickened (not whipped) cream. If the batter is too runny, add a bit more flour.
  2. Clean, dry and lightly flour the cod fillets. Place cod into batter and lightly cover. Then place cod fillets in fryer. They only need a minute or two.
  3. While the cod is cooking, warm up the corn tortillas.
  4. Check on the cod. When ready, it should be golden brown and crispy. Remove from fryer, and place in a bowl with paper towel (to absorb the excess oil).
  5. Place warmed tortillas on a plate and place the fish in. Add some red cabbage & green apple slaw with tarragon dressing. Top with some toasted coconut sour cream, and smoked pineapple & habanero hot sauce. Finally garnish with fresh coriander and lime.

El Gastrónomo Vagabundo, Find out where El Gastrónomo will pop up next at

August 30, 2012 | By | Reply More