Recipe

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

’Tis the season: The retro tipple.

Finger licking good!

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

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.

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.

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

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

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

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.

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.