Rebecca from Chow and Chatter is a Brit living in America who counts food and travel as her primary passions. She loves to cook and actively introduces her readers to food bloggers and their recipes from around the world. She’s also a writer and registered dietitian, specializing in counseling for weight management and certified by the American Dietetic Association.

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Chock full of tantalizing recipes and mouthwatering photos, Sandie’s Inn Cuisine food blog is dedicated to the recipes of bed & breakfasts, country and urban inns. Focused on recreating a taste of B&B’s for family and friends at home, Inn Cuisine’s approach to recipes and cooking is all about preparing great tasting food for the moderate to advanced home cook. From breakfast and brunch entrees to delectable desserts, sides and baked goods, Inn Cuisine’s appealing site design makes it a food blog you’ll return to again and again for a taste of the bed and breakfast experience.

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Keith Snow’s Harvest Eating is all about a lifestyle of cooking and eating seasonal foods. It’s a method that has been practiced for centuries all over the globe. The approach is simple: buy foods that are fresh and in-season; then prepare them using whole, natural ingredients produced by farmers not chemists. Not only does Keith publish seasonal recipes on his website, but he also has a cookbook and many videos designed to help make seasonal cooking even easier.

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Based in London, Ontario, Lisa is an 18 year veteran vegetarian who serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes. She also makes sure to add nutritional information and shares cooking hints that she’s learned along the way. If you want to know what sensible vegetarians eat, check out Lisa’s Kitchen!

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Red Cook is about Chinese home style cooking and sharing the joy and frustration of cooking Chinese food at home. It is also about making authentic Chinese food in America using local and imported ingredients. Kian has been cooking Chinese food in America for more than two decades and has learned to adapt.

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Nancy, who writes the Food Tastes Yummy blog based out of Canada, is passionate about food and cooking which is one reason why she wanted to share her recipes. She also feels that too many people are deterred from home cooking because they’re in a jam by the end of a hard work day and think that cooking will take too much time. She wants everyone to know that preparing a tasty meal doesn’t have to take hours!

Why Springpad? In her words:

Anything I can do to help my readers experience the pleasure that I get from preparing healthy and tasty meals is why I’ve partnered with Springpad, as they make it easy for you to make my recipe your own by customizing ingredients to suit your taste and adding cook notes.

And, with one simple “Save” button on her site, Nancy gives her readers and the Springpad community the opportunity to collect, organize, personalize, share and use her recipes and recommendations as they see fit.  And, she’s also helping her readers save time by accessing their recipes, shopping lists and meal plans on the go with the Springpad mobile web application.

Get started with Food Tastes Yummy and Springpad:

• follow Food Tastes Yummy on Springpad
• spring a recipe from Food Tastes Yummy
• sign up for Springpad and check out our universal Recipe Box

Back to the Cutting Board is a great food blog based out of Virginia. After years of eating out for the majority of the week and rarely cooking, Emily finally got to the point where she just didn’t want to step foot in one more restaurant. So she started the blog as a way to chronicle this new phase of her life and to also share recipes and tips with others.

Why Springpad? In her words:

I used to use a bunch of different applications to organize work, personal and cooking stuff; and with Springpad I finally found a place where I can put it all together. I started using it to share and find recipes, but it has all these other great apps to help you get organized. I store my personal and work to do lists, keep track of all my work project notes and how much time I work on each project. I’m also using it to keep track of my diet, wishlist, and grocery list.

And, with one simple “Save” button on her site, Emily gives her readers and the Springpad community the opportunity to collect, organize, personalize, share and use her recipes and recommendations as they see fit.  At the same time, she’s able to share her baking tips and expertise (especially around the holidays) to extend the reach of her brand to a whole new audience.

Get started with Back to the Cutting Board and Springpad:

• follow Back to the Cutting Board on Springpad
• spring a recipe from Back to the Cutting Board
• sign up for Springpad and check out our universal Recipe Box

Seasaltwithfood is a beautifully photographed food blog based out of Vancouver, BC.  Angie’s passion for cooking, eating and everything food extends from Asian to World Cuisine and it includes a variety of grill, bake and stir-fry preparations.

Why Springpad? In her words:

Springpad allows me to help my readers by combining my passion for cooking and sharing my recipes with their unique approach to distribution. I love the idea that my readers and the Springpad community can easily take my recipes, modify them to suit their taste and share them with their family and friends.

With one simple “Save” button on her site, Angie gives her readers and the Springpad community the opportunity to collect, organize, personalize, share and use her recipes and recommendations as they see fit.  At the same time, she’s extending the reach of her brand and helping her readers learn and try new and exotic World Cuisine recipes long after they left her site.

Get started with Seasaltwithfood and Springpad:

• follow Seasaltwithfood on Springpad
• spring a recipe from Seasaltwithfood
• sign up for Springpad and check out the weekly meal planner