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Recipes

Simple Sauerkraut

Nov 22, 2019 | Tralee Pearce | Salads

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

Winter Whisky Sour

Nov 22, 2019 | In The Hills | Drinks

’Tis the season: The retro tipple.

The tea biscuits at The Globe Restaurant are light and flakey with a hint of sweetness. Photo by Pete Paterson.

The Globe’s Tea Biscuits

Nov 20, 2018 | Tralee Pearce | Breads

The tea biscuits at The Globe Restaurant are light and flakey with a hint of sweetness.

Four Corners’ classic Margherita pizza features a fresh tomato sauce, buffalo mozzarella and fresh basil on a thin homemade crust. Photo by Pete Paterson.

How the Experts Make Pizza Dough

Sep 18, 2018 | Tralee Pearce | Cooking with...

Light pizza dough is at the heart of Four Corners in Caledon East. It’s the base for everything from a simple Marghertia to a decadent dessert pizza.

Syrian Lemon Garlic Salad

Jun 19, 2018 | Tralee Pearce | Cooking with...

This zingy lemon garlic salad is a takeaway hit at Rasmi’s Falafel at the Orangeville Farmers’ Market. Here’s how to make it at home.

The final dish looks like a minimalist painting, including a swipe of garlic maple purée, crumbles of bacon and toasted brioche atop wisps of bitter greens. James insists I sample everything in each bite to balance the buttery torchon. He’s right. Tiny cubes of jellied Champagne are almost invisible on the plate, but pop in my mouth. Photo by Pete Paterson.

Foie Gras Torchon

Mar 26, 2018 | Tralee Pearce | Appetizers

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

French Onion Soup

Nov 22, 2017 | Tralee Pearce | Soups

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

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.

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.

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