Skip to content

Cooking with…

Homemade mayonnaise

Mayonnaise

Mar 23, 2015 | Pia Wiesen

Homemade mayonnaise – use with sambel oelek and Pia’s fish soup recipe.

Serve with a dollop of sauce and lots of crusty French bread. Photo by Pete Paterson.

Cooking with Pia: Fish Soup

Mar 23, 2015 | Pia Wiesen

You can make the veggies and broth a day ahead. The next day you just heat it up, add the fish, and serve. It’s so easy.

Rum cake is darker and more dense than its British forebear, and the fruits are puréed to give it a rich, moist texture. Photo by Pete Paterson.

Cooking with Phil Dewar: Rum Cake

Nov 17, 2014 | Cecily Ross

“Just play with the recipe. Have fun,” says Soulyve’s Phil Dewar of his Caribbean rum cake ingredients.

Many home cooks are daunted by the idea of preparing a risotto, imagining it requires hours of standing over a hot stove stirring constantly.

Wild Mushroom Barley Risotto

Sep 11, 2014 | Cecily Ross

Many home cooks are daunted by the idea of preparing a risotto, imagining it requires hours of standing over a hot stove stirring constantly.

“Barley works even better than rice because you can’t overcook it,” says Gourmandissimo Chef Gilles Roche. Photo by Pete Paterson.

Cooking with Gilles Roche: Wild Mushroom Barley Risotto

Sep 11, 2014 | Cecily Ross

“Barley works even better than rice because you can’t overcook it,” says Gourmandissimo Chef Gilles Roche.

creme brulee

Cooking with Patrick: Crème Brûlée

Jun 17, 2014 | Cecily Ross

Crème brûlée is usually served in individual ramekins, but it also presents beautifully in a single nine-inch round ovenproof dish.

Lamb Curry

Cooking with Matthew: Lamb Curry

Aug 15, 2013 | In The Hills

Lamb curry warms me twice, once as I’m cooking it and then again when I eat it.

Try making doughnuts with these step by step instructions. Photo by MK Lynde.

Cooking with Caesar: Doughnuts

May 17, 2013 | In The Hills

Doughnuts were brought to North America by Dutch settlers, and named for the walnuts or hazelnuts baked into the mostly uncooked centre.

Boston Lemon Cream Doughnuts

Boston Lemon Cream Doughnuts

May 16, 2013 | In The Hills

I started making doughnuts when I had a summer job at an Italian bakery in Mississauga.

Beet Doughnut Holes

Beet & Cream Cheese Glaze

May 16, 2013 | In The Hills

Last summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community Food Centre in Toronto. Participating chefs were asked to use local, seasonal produce to create a signature dish. Knowing that most chefs shy away from…

Submit Your Event

Submit your community, arts or nonprofit event to What's On in the print edition and online calendar of In The Hills. It's quick and it's free.

Add Your Community Event


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.