Are you throwing a spooky Halloween party or planning a limited time offer? Either way, you can’t go wrong with a deliciously boo-zy cocktail. Check out this Halloween cocktail that’s sure to impress.
Pro tip: Hydrate plenty to avoid a monster hangover in the morning. Continue reading
Not all grilling needs to revolve around a beef main course. This time, elevate your perfect-for-summer appetizer with a light yet full of flavor tilapia from our friends at Regal Springs. While grilling with a touch of oil would be enough for this fish, try stepping it up even further with a chimichurri marinade and garnish (prepared product by Supherb). The color alone will impress your guests. Continue reading
Super Bowl time is approaching, and it’s never too soon to start menu planning. As a group of football fans ourselves, we thought we’d give you a look into our kitchens where we will be making something better than wings. We’ll be making pork riblets supplied by our two of our preferred vendors, Maple Leaf Foods and Ken’s Foods. Continue reading
‘Tis the season for filling dinners of root vegetables and flavorful meats. That’s right. It’s Christmas!
In this FDR tested recipe we bring you a restaurant-style roast beef recipe using several ingredients by some of our Preferred Vendors, like White Toque. Continue reading
Seeds are tasty powerhouses of nutrition, and they have been growing in popularity. We wrote about the seed trend not long ago, so hopefully you know seeds are not leaving the plate anytime soon.
In this unique Roasted Butternut Squash recipe, we combined an herby pumpkin seed pesto with roasted squash, dried currants, and grated Manchego cheese to make a tasty and nutritious dish that is also comforting for a crisp autumn day.
The big, bold flavors of Africa are a source of culinary inspiration this year. Spices are the essence of African cuisine, and African spice blends are an exciting way to bring ethnic flavor to any dish.
Ras el hanout is a North African spice blend that commonly includes cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. It’s used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice.
The warmth of ras el hanout also blends well in some sweet dishes, like this one that we created in the FDR kitchen. Continue reading