Tralee Pearce is an associate editor of In The Hills Magazine.
As you load up your harvest table with a Thanksgiving meal for your extended family, or conspire to enjoy a cozy fireside dinner for two, you’ll find there’s much to be thankful for in these hills – especially the local goodies you can gather without venturing far.
Learning to cook at his Macedonian grandmother’s side as a boy in Mississauga, he says he learned, “You cook with emotion as opposed to cooking just to eat.”
Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.
Not in a hurry? Growing your own mushrooms might be for you.
With its own livestock and in-house butchers, this Caledon farm reinvents traditional food production in a shiny new market.
From artful renderings of man’s best friend to cuddly felt critters, here is a taste of the irresistible animal magnetism all around us.
Pam Fanjoy’s “Deliciousness Slaw”
Try this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.
How Mario Adamo’s Italian roots – and love of fine wine – spurred his family’s next big adventure.
How Lorraine Roberts conjures up dreamy landscapes using colour, shape – and an appetite for surprise.
This year, inspired by a surge in top-notch natural products made right here in the hills, we suggest spring cleaning our beauty routines first.
He’s full of insider tips too. Think you know how to make homemade mayo or aioli?
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.
A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.
Garnish for the Chorizo and Charred Asparagus Tacos.
Spread chipotle aioli on a tortilla to make the Chorizo and Charred Asparagus Tacos.
Lynn is the organizing and fundraising brains behind the Friendship Gardens, the vast network of trees, shrubs and flowers that grace the hospital grounds.