Jane Reid’s love affair with her B.C. backyard. It was flavour that first made me a local food fan
How Two Toronto Microbiologists Became Cider Mixologists
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A retired family doctor’s attempt at a 100-mile diet in the Yukon.
The Farmer’s Daughter Bakes, Kelsey Siemens, shares her Plus Pumpkin Cheesecake with Gingersnap Crust and Toasted Meringue Recipe
When it comes to cooking with apples, we almost always thing of something for dessert. Rightfully so; it’s why apple pie is so iconic.
Ingredients A great loaf of sourdough Two handfuls of cleaned chanterelles (dry them with a paper towel first). If it’s later in the season and the...
“We never changed the recipe. My goal was to get more business with the same cookie with new packaging,” says Grewal-Macleod.
Indoor vertical growing using aquaponics might just change the way that cities feed themselves.
Celebrating the late summer harvest with one of the sweetest vegetables in the field!
Chef Jay Barnard of Freshwater Cuisine in Kenora, Ontario, leaves no fishbone unturned when it comes to whole-fish dining.
Charring a mixture of sturdy, bitter greens on the grill, or in a blistering hot cast-iron skillet, is a wonderful way to add a hit of flavourful caramelization and depth to a salad.