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FOOD Spring – Summer 2013

Chicken Masala

Chicken Marsala

May 16, 2013 | In The Hills | Recipes

Renae trusted Fabrizio so completely that she let him set the menu for the wedding. “‘I don’t care what you serve,’ I said. ‘This is my budget. Go for it.’”

Beet Doughnut Holes

Beet & Cream Cheese Glaze

May 16, 2013 | In The Hills | Cooking with...

Participating chefs were asked to use local, seasonal produce to create a signature dish.

Beet Doughnut Holes

Beet Doughnut Holes

May 16, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Desserts | Food | In Every Issue | Recipes

Last summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community Food Centre in Toronto. Participating chefs were asked to use local, seasonal produce to create a signature dish. Knowing that most chefs shy away from…

Toasted Almond and Chocolate Doughnuts

Chocolate Glaze

May 16, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Desserts | Food | In Every Issue | Recipes

To glaze the Toasted Almond and Chocolate Doughnuts.

Penne Alla Vodka

Penne Alla Vodka

May 16, 2013 | In The Hills | Back Issues | Food | Main Dishes | Recipes

“There was perfectly too much food,” says the bride.

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