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Recipes

Mix a half quantity of the ingredients into the ground pork and mix well. Once combined, add the rest of the ingredients until well mixed. Refrigerate overnight to develop flavours. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo Caseless Sausage

Mar 21, 2016 | Tralee Pearce | Main Dishes

Amp up the bite in this Mexican-inspired dish with an easy chorizo caseless sausage.

In a sauce pot, mix pickling spice, garlic, sugar, water and red wine vinegar. Bring to a boil. Remove from heat. Let cool for 5 minutes. Place red onions in a dish and pour pickling liquid over until just covered. Set the dish in the fridge for 10 minutes. Photo by Pete Paterson. Styling by Jane Fellows.

Pickled Red Onions

Mar 21, 2016 | Tralee Pearce | Sauces

A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.

Dice tomatoes, onions, jalapeño pepper, and mix in a bowl with cilantro. Photo by Pete Paterson. Styling by Jane Fellows.

Tomato Salsa

Mar 21, 2016 | Tralee Pearce | Sauces

Garnish for the Chorizo and Charred Asparagus Tacos.

Photo by Pete Paterson. Styling by Jane Fellows.

Chipotle Aioli

Mar 21, 2016 | Tralee Pearce | Sauces

Spread chipotle aioli on a tortilla to make the Chorizo and Charred Asparagus Tacos.

Mono Cliffs Inn’s Beer-Braised Lamb Shanks, cooking with Jeffrey Vandenhoek. Photo by Pete Paterson.

Mono Cliffs Inn’s Braised Lamb Shanks

Nov 25, 2015 | Tralee Pearce

With wintery classics such as the braised lamb shanks, there’s plenty of room to deepen and elevate flavours.

Slow roasted loin of pork, servee with a robust kale and apple salad and house-made tomato salsa. Photo by Pete Paterson.

Spicy Roast Pork

Sep 11, 2015 | Cecily Ross

Slow roasted loin of pork, served with a robust kale and apple salad and house-made tomato salsa.

This salad is even better if prepared and tossed with dressing a few hours or even a full day before serving. Photo by Pete Paterson.

Apple and Kale Salad

Sep 11, 2015 | Cecily Ross | Salads

This apple and kale salad is perfect for potlucks because it travels so well.

The Globe’s Raspberry Pie

The Globe’s Raspberry Pie

Jun 16, 2015 | Cecily Ross

A showcase dessert for whatever fresh Ontario fruit is at its peak (strawberries, blueberries, peaches and, of course, raspberries), the pie appears on The Globe’s menu all summer long.

The Globe’s Raspberry Pie

Pastry

Jun 16, 2015 | Cecily Ross | Back Issues | Cooking with... | Departments | Desserts | Food | In Every Issue | Summer 2015

The pastry shell is baked first and allowed to cool, then filled with fresh fruit.

Rosemary Chicken

Rosemary Chicken

Apr 13, 2015 | Pia Wiesen | Blogs | Cooking with Pia | Food | Main Dishes

Try this wonderful combination of Chicken and rosemary – fragrant and flavourful.

Homemade mayonnaise

Mayonnaise

Mar 23, 2015 | Pia Wiesen | Back Issues | Cooking with... | Departments | Food | In Every Issue | Sauces | Spring 2015

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

“Don’t fret,” Pia says. “Use what you have.” Photo by Pete Paterson.

Cooking with Pia Wiesen: Pia’s Fish Soup

Mar 23, 2015 | Cecily Ross | Soups

I had wanted to make a bouillabaisse, but I couldn’t find many of the ingredients, so I had to be inventive.

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