Main Dishes

Dumplings shaped like half moons start in a menu inspired by the tasty traditions – and midwinter optimism – of lunar new year celebrations.

After your foraging trip, try this fettuccine dish to celebrate.

Finger licking good!

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

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

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

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

Try this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.

Enter the charred asparagus taco, in which al dente shoots are at the centre of a big, complex bite.

Amp up the bite in this Mexican-inspired dish with an easy chorizo caseless sausage.

With wintery classics such as the braised lamb shanks, there’s plenty of room to deepen and elevate flavours.