Tralee Pearce

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

A demi-glace is a long process, but worth it if you have the time!

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Fine food and laughter

A snowy forest, hearty food, pretty sweets and warmth to spare.

Our annual Made In The Hills gift guide highlights how easy it is to shop local.

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

My new four-foot-tall recycling bin toppled on its side, sending cereal boxes, newspapers and yogurt containers blowing in all directions.

Sharon’s latest works are a vibrant interpretation of the Island Lake Trail near Orangeville, where she often paints on location.

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”