This blog is now only occasionally updated with news and events. To search for or browse through Outlander Kitchen recipes, please visit the Recipe Index.
An update and photo gallery from Outlander Kitchen 2, the sequel Outlander-inspired cookbook coming in 2020 by chef and author Theresa Carle-Sanders.
The Outlander Kitchen e-book is available for $2.99 for a limited time on all platforms! It’s a steal of a deal.
One is NEVER enough.
Crumbly, yet light, scones full of lemony flavour, inspired by Outlander book An Echo in the Bone by Diana Gabaldon.
This week’s featured recipe for Drunken Mock-Turtle Soup is by far the most requested recipe by Outlander fans over the years.
Toast Claire and Jamie's departure from Europe with a classic French cocktail, a Kir Royale, combining dry champagne and Crème de Cassis.
Relive Claire and Jenny's reunion in the cellar with this delicious onion tart, inspired by Diana Gabaldon's Voyager, the third book in the Outlander series.
Fragrant and savory rolls made by Madame Jeanne’s undoubtedly French cook to satisfy the discerning clientele of her fine establishment.
A review of First, We Brunch by Victoria photographer and foodie, Rebecca Wellman, who is also the photographer for the Outlander Kitchen Cookbook. Recipe for Smoked Ham Hock Terrine.
A Scottish whisky recipe roundup to inspire fans to sip along with this week's episode of Outlander on Starz.
Tender, buttery scones rolled with cinnamon, inspired by Voyager, the third book in the Outlander series by Diana Gabaldon.
A light and delicately spiced cake. Its upside-down nature reflects Lord John’s own life at this juncture, recently arrived in mysterious disgrace from London to Ardsmuir in the far reaches of nowhere.
A printable recipe card for Claire's Roasted Chicken with Fergus's Tatties, the featured menu for the Outlander Season 3 premiere on Starz.
A vegetarian version of the famed rolls served to Jamie and Claire at Madame Jeanne's in Voyager, the third book in the Outlander series by Diana Gabaldon.
Negus is an early-eighteenth century port punch flavored with lemon, sugar and aromatics. Served hot, it makes a deliciously sweet libation perfect for the holiday season.
A message of thanks and gratitude from Outlander Kitchen founder Theresa Carle-Sanders