Cooking with…
Orange Bistro Bolognese Sauce
Sep 16, 2017 |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 |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 |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 |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 |Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.
Cooking with Lavender Blue Catering
Nov 22, 2016 |Warm up to winter with chef Terry Doel’s Moroccan lentil stew.
Cooking with Anthony Trenton of Aria Bistro
Sep 16, 2016 |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 |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 |Pam Fanjoy’s “Deliciousness Slaw”
Steelhead Trout with Seared Dry Scallops and “Deliciousness Slaw”
Jun 20, 2016 |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 |He’s full of insider tips too. Think you know how to make homemade mayo or aioli?
