RECIPES

from Maritime Madness A delicious Fish Taco recipe featuring our Jalapeño + Apple Hot Sauce! Made in collaboration with the amazing @lindsaymustard! Ingredients Slaw: ½ pineapple, sliced into rings Pinch of cinnamon 2 cups coleslaw mix 1 apple, finely sliced into strips ¼ cup cilantro Juice of ½ an orange ½ tbsp honey ¼ tsp salt

from McIntosh Mugs From cookbook author,Tieghan Gerard: Coffee cake infused with…coffee! Then swirled with sweet cinnamon sugar and cream cheese. This coffee cake is no fuss, easy to mix up, and SO DELICIOUS! Every bite is layered with sweet cinnamon streusel and vanilla coffee cake crumbs. Finish the cake with a light drizzle of vanilla

from Tea of Light A naturally sweetened, vibrant sorbet that blends the tart, floral notes of hibiscus cold brew iced tea with a delicate hint of rose and the bright sweetness of fresh raspberries. Honey adds a subtle depth while keeping the texture beautifully soft. Ingredients 2 Sunshine Happy tea bags 2 cups cold water

from Twigz Pretzels Try this delicious cheese dip. Hint – it pairs perfectly with Twigz! It’s also super easy to make! Ingredients Your favorite beer Cream cheese Extra sharp cheddar cheese Monterey jack cheese Garlic salt Paprika Twigz Directions Place the cream cheese and beer to your pan. Over medium heat melt cream cheese together

from Urban Calm Coffee A layered iced coffee with citrus maple brightness and a cascading whipped foam finish Crafted with Urban Calm Lioness Espresso Mushroom Coffee, this drink is designed to feel as powerful and energizing as it looks. A glowing golden base rises into a bold, smooth espresso layer, finished with a soft cascade of

from Abokichi If you’ve never cooked with yuzu before, think of it as the wild child of the citrus world. It’s intensely fragrant, sharply tart, and a little floral all at once. Yuzu is primarily grown in Japan and China. It’s not something you eat straight, but the juice and zest are magic in sauces, desserts, and

from Fiddlehead Forest This is a great recipe for those delicious fiddleheads that we can only enjoy fresh in the spring. Leftovers are great in an omelet or added to scrambled eggs for breakfast. Ingredients ½ pound fiddlehead ferns, ends trimmed 1 ½ tablespoons olive oil ½ red bell pepper, chopped ½ yellow bell pepper, chopped 1 clove garlic, minced salt and ground

from Better at Home This retro-inspired snacking butter will be a hit at any cocktail party. It’s best served right away but can be made a day in advance; just be sure to bring it to room temperature before serving to maximize its spreadability. I love serving this dip with Triscuits, but any cracker will

from A Montreal Cook I first spotted this breakfast pastry at the famous French pâtisserie Lenôtre, which opened a short-lived franchise in Montreal in the ’80s on fashionable Laurier Avenue. Traditionally made with brioche, Bostoks are a bit like an open-faced almond croissant but less messy, easier to make, and, I think, even more delicious.

from Mastering Authentic Crepes & Galettes We had a version of this crepe in Paris and appeared to be a staple in many of the crêperies. Ingredients For the chocolate-caramel spread: 1⁄4 cup (45 g) chopped dark chocolate1⁄3 cup (100 g) sweetened condensed milk2 1⁄2 tbsp (40 g) salted caramel Crepe batter: 2 eggs ¼