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Cooking with…

Orange Bistro Bolognese Sauce

Sep 16, 2017 | Tralee Pearce

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

Cooking with Paul J. Dickson of The Black Wolf Smokehouse

Jun 21, 2017 | Tralee Pearce

There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.

Cured and Smoked Salmon

Jun 21, 2017 | Tralee Pearce

Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

Cooking with Jason Perkins of Ray’s 3rd Generation Bistro Bakery

Mar 20, 2017 | Tralee Pearce

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

Braised Beef Short Ribs

Mar 20, 2017 | Tralee Pearce

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

Cooking with Lavender Blue Catering

Nov 22, 2016 | Tralee Pearce

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

Moroccan Lentil Stew

Nov 22, 2016 | Tralee Pearce

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

Cooking with Anthony Trenton of Aria Bistro

Sep 16, 2016 | Tralee Pearce

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.”

Herb-Crusted Rack of Lamb with Sour Cherry Preserves

Sep 16, 2016 | Tralee Pearce

Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.

Cooking with Pam Fanjoy of The Friendly Chef Adventures

Jun 20, 2016 | Tralee Pearce

Pam Fanjoy’s “Deliciousness Slaw”

Steelhead Trout with Seared Dry Scallops 
and “Deliciousness Slaw”

Jun 20, 2016 | Tralee Pearce

Try this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.

Cooking with Chef Christopher Walsh of Rustik

Mar 21, 2016 | Tralee Pearce

He’s full of insider tips too. Think you know how to make homemade mayo or aioli?

In The Hills

In The Hills is an independent, locally owned print and online magazine that has earned its reputation as the best-read, best-loved magazine in Headwaters.

The magazine is delivered to more than 40,000 homes and farms throughout Caledon, Erin, Dufferin, Orangeville and Creemore – up to double the circulation of any other local publication. And it is available to visitors at local inns, restaurants, specialty retail stores and other tourist locations.