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Tralee Pearce

Tralee Pearce is the deputy editor of In The Hills Magazine.

Oh, Baby!

Mar 20, 2017

Need something to dazzle at your next baby shower?

Cooking with Jason Perkins of Ray’s 3rd Generation Bistro Bakery

Mar 20, 2017

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

The Yorkshire Pudding Takes Centre Stage

Mar 20, 2017

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

Veal Demi-glace

Mar 20, 2017

A demi-glace is a long process, but worth it if you have the time!

Braised Beef Short Ribs

Mar 20, 2017

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Beth Hunt and David McCracken

Nov 22, 2016

Fine food and laughter

A Wedding in Winter White

Nov 22, 2016

A snowy forest, hearty food, pretty sweets and warmth to spare.

Wrap It Up

Nov 22, 2016

Our annual Made In The Hills gift guide highlights how easy it is to shop local.

Cooking with Lavender Blue Catering

Nov 22, 2016

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Moroccan Lentil Stew

Nov 22, 2016

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Big Bins, Big Bother

Sep 16, 2016

My new four-foot-tall recycling bin toppled on its side, sending cereal boxes, newspapers and yogurt containers blowing in all directions.

Sharon Wadsworth-Smith

Sep 16, 2016

Sharon’s latest works are a vibrant interpretation of the Island Lake Trail near Orangeville, where she often paints on location.

Feasting on Fall

Sep 16, 2016

As you load up your harvest table with a Thanksgiving meal for your extended family, or conspire to enjoy a cozy fireside dinner for two, you’ll find there’s much to be thankful for in these hills – especially the local goodies you can gather without venturing far.

Cooking with Anthony Trenton of Aria Bistro

Sep 16, 2016

Learning to cook at his Macedonian grandmother’s side as a boy in Mississauga, he says he learned, “You cook with emotion as opposed to cooking just to eat.”

Herb-Crusted Rack of Lamb with Sour Cherry Preserves

Sep 16, 2016

Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.

How to Grow Mushrooms

Jun 20, 2016

Not in a hurry? Growing your own mushrooms might be for you.

Heatherlea Farm Shoppe

Jun 20, 2016

With its own livestock and in-house butchers, this Caledon farm reinvents traditional food production in a shiny new market.

Creature Comforts

Jun 20, 2016

From artful renderings of man’s best friend to cuddly felt critters, here is a taste of the irresistible animal magnetism all around us.