Cooking with…
Cooking with The Globe Restaurant
Nov 20, 2018 |The Globe’s tea biscuits carry more than a little Rosemont history.
The Globe’s Tea Biscuits
Nov 20, 2018 |The tea biscuits at The Globe Restaurant are light and flakey with a hint of sweetness.
Cooking with Four Corners Bakery Eatery
Sep 18, 2018 |Knead to Know: At Four Corners homemade dough is the key to the perfect pizza.
How the Experts Make Pizza Dough
Sep 18, 2018 |Light pizza dough is at the heart of Four Corners in Caledon East. It’s the base for everything from a simple Marghertia to a decadent dessert pizza.
A Taste of Syria
Jun 19, 2018 |Crispy chickpea fritters and zingy sides are at the heart of Rasmi’s Falafel.
Syrian Lemon Garlic Salad
Jun 19, 2018 |This zingy lemon garlic salad is a takeaway hit at Rasmi’s Falafel at the Orangeville Farmers’ Market. Here’s how to make it at home.
Cooking with James Buder from the Millcroft Inn
Mar 26, 2018 |Millcroft’s James Buder pairs maple syrup with foie gras.
Foie Gras Torchon
Mar 26, 2018 |At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.
Cooking with Derrick Shedlosky at Mrs. Mitchell’s Restaurant
Nov 22, 2017 |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
Nov 22, 2017 |French Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.
Cooking with Orange Bistro
Sep 16, 2017 |Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.
How to Make Gnocchi
Sep 16, 2017 |The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.