Food

Spring’s seductions: Sweet treats, bounteous brunches, and Easter feasts.

This duo brings Dufferin’s farmers together with foodies, chefs, students and families.

Sauerkraut, kefir, kimchi and other tangy fermented foods have gone from traditional to trendy.

Here’s a basic sauerkraut recipe to get you started on your own fermented foods journey.

Winter’s savoury side: mobile sushi, chic tipples and go-to gourmet gifts.

’Tis the season: The retro tipple.

Restaurateurs and chefs across Headwaters boost our region’s newest winery with mouthwatering menu matches.

Al fresco feasts, cozy cafés and home-style comforts.

Alix and George Bezak raise black Angus cattle, chickens and more at their Mono property, winning over natural-meat converts one farm tour at a time.

Nella’s Jerk has debuted to rave reviews, juicy strawberries and a new stop on the local wine tour.

If you want to try a plant-based diet, tap into the local vegan community for recipes, favourite restaurant meals and insider shopping tips.

What to sip, sample and savour this spring.