Recipes
Kohlrabi Slaw with Sesame Vinaigrette
May 16, 2013 |After chewing on a few pieces, and contemplating its personality, I thought it would match well with raw carrot which is sweeter but also more fibrous.
Rhubarb Compote
May 16, 2013 | | Back Issues | Desserts | Food | FOOD Spring – Summer 2013 | Jams and PreservesYummy with pancakes, waffles, crepes, smoothies – you name it!
Rhubarb and Goat-Cheese Cake
May 16, 2013 | | Back Issues | Desserts | Food | FOOD Spring – Summer 2013Pork Tenderloin with Rhubarb Sauce
May 16, 2013 | | Back Issues | Food | FOOD Spring – Summer 2013 | Main DishesAlthough we tend to think of rhubarb as a fruit, it is actually a vegetable.
Raspberry Beet Ice Cream
May 16, 2013 | | Back Issues | Desserts | Food | FOOD Spring – Summer 2013Adam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours.
Lemon Glaze
May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | FOOD Spring – Summer 2013 | In Every IssueLemon Cream
May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | FOOD Spring – Summer 2013 | In Every IssueBoston Lemon Cream Doughnuts
May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | FOOD Spring – Summer 2013 | In Every IssueI started making doughnuts when I had a summer job at an Italian bakery in Mississauga.
Hockley Valley Coffee Ice Cream
May 16, 2013 | | Back Issues | Desserts | Food | FOOD Spring – Summer 2013Adam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours.
Chicken Marsala
May 16, 2013 |Renae trusted Fabrizio so completely that she let him set the menu for the wedding. “‘I don’t care what you serve,’ I said. ‘This is my budget. Go for it.’”
Beet & Cream Cheese Glaze
May 16, 2013 | | Cooking with...Participating chefs were asked to use local, seasonal produce to create a signature dish.
Beet Doughnut Holes
May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | FOOD Spring – Summer 2013 | In Every IssueLast summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community…