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Favourite lock cookbook Fishwife tinned seafood smoked salmon Benedict
Recipes

Chili Crisp Salmon Benedict

Trade the more conventional Canadian bacon for a tin of smoked salmon for an unorthodox, flavorful take on the beloved brunch dish.

Favourite bananas foster rum cake being cut into
Recipes

Bananas Foster Rum Cake

Alon Shaya shares this decadent bananas foster rum cake recipe that he and his family enjoy to celebrate Réveillon in New Orleans.

Favourite stuffed crab shells with a bowl of chives
Recipes

Stuffed Crab Shells

Alon Shaya makes this recipe for savory, rich stuffed crab shells with a cheese sauce that is shared across their New Orleans table for Réveillon.

Favourite oyster dressing
Recipes

Alon Shaya’s Oyster Dressing

Alon Shaya shares this recipe for oyster dressing for a crisp and savory side for their New Orleans Réveillon feast.

Favourite baby gem lettuces with mushroom vinaigrette
Recipes

Little Gem Lettuces with Roasted Mushrooms

Alon Shaya shares this recipe for little gem lettuces with roasted mushrooms for a crisp and savory side for their Réveillon feast.

Favourite lock cookbook TLP featured image ()
Recipes

Lump Crab, Spinach, and Artichoke Dip

This crab dip is a crowd-pleaser; putting out this bubbling cassoulet of spinach, artichoke, and crab dip says “let’s celebrate."

Favourite campfire mule
Drinks

Campfire Mule

Utilizing Bend & Steal Whiskey, this campfire mule combines maple syrup with crisp ginger beer all topped with a smoky, gooey marshmallow.

Favourite TLP featured image ()
Recipes

Pickled Shrimp Salad with Asian Pears, Butter Beans, and Peanuts

Enjoy this delectable pickled shrimp salad recipe from Nicole Cabrerea.

Favourite TLP featured image ()
Recipes

Crab Rice with Alavar and Cucumber

Nicole's recipe for crab rice with alavar and cucumber is deliciously nourishing and refreshing-- a fantastic meal.

Favourite lock cookbook DSC
Recipes

Kelewele Plantains

A concoction of cayenne pepper, lemon juice, and chopped ginger atop an iconic South American cuisine. This is not only an easy recipe to make but can be ready in just under an hour. Serve warm and golden-brown.