Recipes

Garnish for the Chorizo and Charred Asparagus Tacos.

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

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

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

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

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

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

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

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

You can make the veggies and broth a day ahead. The next day you just heat it up, add the fish, and serve. It’s so easy.

This is lovely with French fries and a green salad.