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Cecily Ross

Former pony clubber and lifelong horse lover, Cecily Ross is a freelance
writer who lives in Creemore.

creme brulee

Cooking with Patrick: Crème Brûlée

Jun 17, 2014

Crème brûlée is usually served in individual ramekins, but it also presents beautifully in a single nine-inch round ovenproof dish.

Crème Brûlée

Jun 17, 2014

“It’s one of my favourite desserts,” Patrick says, “and it’s one of our most popular desserts.”

David Peterson and his horse Malibou

David Peterson talks Pan Am

Mar 23, 2014

A long-time Caledon resident and avid horseman, David Peterson took time to speak with In The Hills about the impact the Games and the new world-class equestrian park will have on the area.

Using a sausage horn, Chef Fabio expertly fills the sausage casings. Photos by MK Lynde.

Homemade Pork Sausage

Mar 23, 2014

With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.

With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.

A Real Grind

Mar 23, 2014

With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.

Chef Fabio Bondi prepares and grinds a Tamworth pork shoulder. Photos by MK Lynde.

Mexican Chorizo

Mar 23, 2014

There is something so “suggestive” about sausages, something elemental … No wonder they are often the subject of ribald, schoolyard-type humour.

Openings in the Hills

Aug 18, 2012

Have you heard? Here’s the local buzz on who’s moving and shaking in the local food scene.

Where the Wild Things Are

Aug 17, 2012

Known as the witch of Mono Centre, Lisa Yates is a wizard in the kitchen, transforming ordinary weeds into uncommon victuals


A Cook’s Tour of Country Pubs

Aug 17, 2012

Where do you go when you’re hungry for good company and casual food? To your local pub of course.

Shown here are Fire Rub for grilled steak and chicken, Veggie Blaze to give grilled asparagus or corn a kick, and Ocean Rub, delicious on whitefish, salmon and scallops. Photo by Pete Paterson.

Off the shelf

Aug 17, 2012

Goodies and gadgets for those on the go! Our roundup of fabulous quality items available locally.

Popcorn

The maize index

Aug 17, 2012

Certain varieties of maize explode when heated, forming fluffy pieces that are delicious seasoned and eaten as a snack.

This little van goes to market

Aug 17, 2012

One of the biggest challenges facing the local food movement is distribution – or how to best get produce from the fields and farms to area restaurants and home kitchens.

A Cook’s Tour of Bolton

May 18, 2012

Here, for the uninitiated, is Food In The Hills’ tour of Bolton’s gourmet highlights:

Pietro and Tina Fanzo bring a taste of Italy to the Mono countryside. Photo by Pete Paterson.

Kitchen Consequential

May 18, 2012

It’s the little things that make the Fanzo kitchen special. But it’s the big things that make it great!

Cecily Ross

Putting Headwaters on the culinary map

May 18, 2012

Headwaters is emerging as the hottest new culinary region in Canada!

Off the shelf

May 18, 2012

Our roundup of fabulous quality items produced by local artisans.

morels

The morel index

May 18, 2012

Morels should never be eaten raw as they contain small amounts of toxins that are removed by cooking. Even cooked morels can cause mild intoxication when consumed with alcohol.

Canadian Chef’s Congress president Michael Stadtländer standing in a Melancthon Township potato field. Photo by Jason Van Bruggen

Canada’s chefs enter the quarry fray

Aug 19, 2011

“We want people to taste the bounty of the land that is threatened by the quarry,” says Stadtländer.

In The Hills is an independent, locally owned print and online magazine that has earned its reputation as the best-read, best-loved magazine in Headwaters.

The magazine is delivered to more than 40,000 homes and farms throughout Caledon, Erin, Dufferin, Orangeville and Creemore – up to double the circulation of any other local publication. And it is available to visitors at local inns, restaurants, specialty retail stores and other tourist locations.