In The Hills

Frittata is an egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.

Crispy, salty, totally addictive snack made from kale.

This classic pizza tastes even better when it’s pulled crisp and sizzling from a wood-fired oven.

Byron Beeler and Anna Hobbs bake a traditional Nova Scotia brown bread.

This is Anna’s version of an old Nova Scotia recipe.

Barb Imrie, who helped start the Palgrave Community Kitchen in 2009, hopes it will go on to become part of a thriving community food hub.

Get your little one off to the best possible start with fresh, organic meals prepared at home.

Amanda and Owen Vulpe have dubbed their backyard vegetable garden ‘the great experiment.’

This is Sara’s adaptation using good things grown in her backyard garden.

Owen’s simple summer meal in a bowl is the ultimate comfort food. The quantities of ingredients are approximate and can be changed according to taste.

Lamb curry warms me twice, once as I’m cooking it and then again when I eat it.

Lamb curry warms me twice, once as I’m cooking it and then again when I eat it.

Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and used as a sauce or dip – complements curries and other spicy dishes.

This trio of roasted pears, homemade ginger cookies and ginger ice cream is true nirvana.

Minimalism and material comfort come together in a transcendent country kitchen.

“I love making risotto,” Norman says, “because it’s so meditative. I find all that stirring very calming.”

We have always known what “local” means.

Sunny and Share, The Stop by Nick Saul and hemp and hazelnut granola from the Purple Kitchen.