Tralee Pearce is an associate editor of In The Hills Magazine.
The nominations for 25 Under 25 are now closed.
How an Orangeville mom made homemade soaps and beauty oils her business.
Where we’re buying local this spring.
Millcroft’s James Buder pairs maple syrup with foie gras.
At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.
How a Toronto couple transformed a dilapidated house into a year-round sanctuary.
A holiday gift guide from local purveyors.
Chef Derrick Shedlosky has tweaked this classic ever so slightly, adding fresh chopped sage leaf and swapping out cognac and red wine for sherry.
French Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.
It’s not just a big city problem. Here’s how local communities are trying to stem the flow of pain pills.
A nutritious breakfast update, fresh feel-good teas and beauty products fit for a spa may be all you need to catch your breath and carry on with a smile.
Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.
The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.
Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.
How the Heritage Bee Company is boosting the honeybee population in Headwaters and inspiring newbie beekeepers.
Here’s a way to indulge in raw honey.
There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.
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.