Food

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

Here’s a way to indulge in raw honey.

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

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.

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

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

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

A snowy forest, hearty food, pretty sweets and warmth to spare.

Fancy enough for a wedding, this cake is a showstopping finale to any meal.

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