Cooking with…

The Globe’s tea biscuits carry more than a little Rosemont history.

The tea biscuits at The Globe Restaurant are light and flakey with a hint of sweetness.

Knead to Know: At Four Corners homemade dough is the key to the perfect pizza.

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.

Crispy chickpea fritters and zingy sides are at the heart of Rasmi’s Falafel.

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.

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.

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.

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.