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Slice all onions thinly. There should be about 2 cups of each kind of onion. Photo by Pete Paterson.

Cooking with Derrick Shedlosky at Mrs. Mitchell’s Restaurant

Nov 22, 2017 | Tralee Pearce | Cooking with...

Chef Derrick Shedlosky has tweaked this classic ever so slightly, adding fresh chopped sage leaf and swapping out cognac and red wine for sherry.

French Onion Soup

Nov 22, 2017 | Tralee Pearce | Recipes

French Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.

Chef Alfredo Ferrante, head chef Dominic Fezzuoglio and owner Nando Mellaci. Photo by Pete Paterson.

Cooking with Orange Bistro

Sep 16, 2017 | Tralee Pearce | Cooking with...

Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.

gnocchi

How to Make Gnocchi

Sep 16, 2017 | Tralee Pearce | Cooking with...

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

Either strain or use a strainer to scoop gnocchi from the water and directly into a pan with sauce. Stir the gnocchi into the sauce. Add grated Parmesan and stir once more before serving. Photo by Pete Paterson. Styling Jane Fellowes.

Orange Bistro Bolognese Sauce

Sep 16, 2017 | Tralee Pearce | Cooking with...

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

Deb’s Raw Honey and Apple Cider Vinegar Dressing

Jun 21, 2017 | Tralee Pearce | Salads

Here’s a way to indulge in raw honey.

Headwaters Farm Fresh Guide And Map

Headwaters Farm Fresh Map

Jun 21, 2017 | In The Hills | Farming

A guide to local food producers in Dufferin, Caledon and Erin.

Chef Paul J. Dickson: “I like a bit of a challenge. I stick to it and find my own ways of cooking.” Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Paul J. Dickson of The Black Wolf Smokehouse

Jun 21, 2017 | Tralee Pearce | Cooking with...

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. 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. Photo by Pete Paterson. Styling Jane Fellowes.

Cured and Smoked Salmon

Jun 21, 2017 | Tralee Pearce | Main Dishes

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.

Sous chef Catherine Taccone and chef-owner Jason Perkins look out from the open kitchen at Ray’s 3rd Generation Bistro Bakery in Alton. Photo by Pete Paterson. Styling Jane Fellowes.

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

Mar 20, 2017 | Tralee Pearce | Cooking with...

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

Mini Yorkshire Pudding stuffed with Braised Beef Short Ribs. Photo by Pete Paterson. Styling Jane Fellowes.

The Yorkshire Pudding Takes Centre Stage

Mar 20, 2017 | Tralee Pearce | Main Dishes

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

Put in the oven for 3–5 minutes, until the cheese has melted. Serve with horseradish mayonnaise and the reserved braising liquid or veal demi-glace. Photo by Pete Paterson. Styling Jane Fellowes.

Veal demi-glace

Mar 20, 2017 | Tralee Pearce | Sauces

A demi-glace is a long process, but worth it if you have the time!

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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.

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