Cecily Ross

How cover crops, crop rotation and using livestock to fertilize fields puts local farmers on the front lines in reducing climate change.

Rebecca runs Landman Gardens and Bakery while her father, Eric, who builds dry stone walls and often works off-site, and her three younger brothers operate the farm.

Slow roasted loin of pork, served with a robust kale and apple salad and house-made tomato salsa.

This apple and kale salad is perfect for potlucks because it travels so well.

From July 10 to 26, the quiet backroads and rolling fields of Caledon and Mono will welcome an invasion of competitors and spectators.

There’s never a day I don’t wake up and think this is exactly what I want to be doing.

A showcase dessert for whatever fresh Ontario fruit is at its peak (strawberries, blueberries, peaches and, of course, raspberries), the pie appears on The Globe’s menu all summer long.

The pastry shell is baked first and allowed to cool, then filled with fresh fruit.

I had wanted to make a bouillabaisse, but I couldn’t find many of the ingredients, so I had to be inventive.

Local riders prepare to dazzle spectators with a breathtaking competition at the Pan Am Games.

“Just play with the recipe. Have fun,” says Soulyve’s Phil Dewar of his Caribbean rum cake ingredients.

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise.

There are many different versions using different spices and fruit. But the one thing they all have in common is lots and lots of rum.

We asked Phil to share with us his recipe for Jamaican rum cake and sauces, an extravagant confection that brings a whiff of the Caribbean to that dependable holiday favourite, fruit cake.

For one day next summer, the eyes of the Americas will be on Mono’s Will O’Wind Farm, site of the cross-country phase of the Pan Am Games three-day event.

With typical Canadian modesty, Rumble attributes the lion’s share of the credit for his achievement to his mount, a big-boned gelding named Cilroy.

Many home cooks are daunted by the idea of preparing a risotto, imagining it requires hours of standing over a hot stove stirring constantly.

“Barley works even better than rice because you can’t overcook it,” says Gourmandissimo Chef Gilles Roche.