Cooking with…

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

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

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.

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

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

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

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

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.”

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

Pam Fanjoy’s “Deliciousness Slaw”

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

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