Sweet Pea and Halloumi Fritters

Sweet Pea and Halloumi Fritters

Aromatic leeks and shallots, bright parsley, coriander and dill, and salty halloumi cheese contrast with the sweet peas beautifully. This is just a...

PEI Lobster Cobb Salad

PEI Lobster Cobb Salad

Created by Chef Ilona Daniel For the dressing: ½ cup extra virgin olive oil 3 tbsp red wine vinegar 1 tbsp Dijon mustard 1 tbsp honey 2 cloves...

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Of Fairy Kings and Blewits

Of Fairy Kings and Blewits

Stooped, we fan out into the woods, armed with paper bags and paring knives, treading carefully to avoid crushing our quarry. A shout from our...

Our Daily

Our Daily

It is hard to imagine a more unlikely location to learn about 19th century bread baking than right beside Dundas St. West on busy Toronto morning....

Wild at heart

Wild at heart

A nine-course wine-pairing meal at Mount Julian is a lesson in dining local. The boutique restaurant is an exquisite nine-table dining room set...

’Tis the season – Spiced Granola Nuts

’Tis the season – Spiced Granola Nuts

These are so fantastic as a snack or with cocktails before dinner or a party, but more importantly they are perfect as a gift. You can make them...

’Tis the season- Orange Liqueur Balls

’Tis the season- Orange Liqueur Balls

This is our take on the classic rum ball, which seems to have all but disappeared over the years. The use of orange liqueur is really part of a trend toward using what you have on hand.

Classic Quick-Brined Roast Chicken

Classic Quick-Brined Roast Chicken

Nothing is better during fall months than a roast chicken just out of the oven. Chickens that are brined have a juicier texture and more flavourful...

The Power of Pulses includes Recipe

The Power of Pulses includes Recipe

Pulses may not be part of your daily diet, but that might be about to change, especially since the United Nations called 2016 the International Year of Pulses. Packed with protein, fibre, vitamins and minerals, pulses are easy to grow—even in our own gardens—and are versatile to cook with.

The Cheese on the Hill

Shep Yesselstein used to milk cows. Now he curdles milk. Yesselstein's grandfather started a diary farm on a property just across a broad field near...

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