Chorizo Caseless SausageMar 21, 2016 |
Amp up the bite in this Mexican-inspired dish with an easy chorizo caseless sausage.
Pickled Red OnionsMar 21, 2016 |
A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.
Tomato SalsaMar 21, 2016 |
Garnish for the Chorizo and Charred Asparagus Tacos.
Chipotle AioliMar 21, 2016 |
Spread chipotle aioli on a tortilla to make the Chorizo and Charred Asparagus Tacos.
Cooking with Jeffrey Vandenhoek: Braised Lamb ShanksNov 25, 2015 |
“I feel when you do dishes people know, you really have to do them well.”
Mono Cliffs Inn’s Braised Lamb ShanksNov 25, 2015 |
With wintery classics such as the braised lamb shanks, there’s plenty of room to deepen and elevate flavours.
Cooking with Rebecca Landman: Spicy Roast PorkSep 11, 2015 |
Rebecca runs Landman Gardens and Bakery while her father, Eric, who builds dry stone walls and often works off-site, and her three younger brothers operate the farm.
Spicy Roast PorkSep 11, 2015 |
Slow roasted loin of pork, served with a robust kale and apple salad and house-made tomato salsa.
Apple and Kale SaladSep 11, 2015 |
This apple and kale salad is perfect for potlucks because it travels so well.
Cooking with Beth Hunt: Raspberry PieJun 16, 2015 |
There’s never a day I don’t wake up and think this is exactly what I want to be doing.
The Globe’s Raspberry PieJun 16, 2015 |
A showcase dessert for whatever fresh Ontario fruit is at its peak (strawberries, blueberries, peaches and, of course, raspberries), the pie appears on The Globe’s menu all summer long.
PastryJun 16, 2015 |
The pastry shell is baked first and allowed to cool, then filled with fresh fruit.