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...

Quick Spicy Pickled Carrots

Quick Spicy Pickled Carrots

Quick Spicy Pickled Carrots Makes two 500 mL (half quart) jars    They are even wonderful all on their own. I like to pair them with Sheet Pan...

Grilled-asparagus Caesar salad

Grilled-asparagus Caesar salad

A fresh approach to the much-loved Caesar salad, this dish takes advantage of the season’s yummy bounty! Beware, though: Asparagus can overcook...

Wild Rice

Wild Rice

Wild rice is a real Canadian delicacy, but it can be pricey.

Get the latest dirt!

Free your mind! Sign up for Harrowsmith’s FREE e-newsletter to be entered in a draw for free books every month for new subscribers.

Strawberry Agua Fresca for Past-Prime Berries

Strawberry Agua Fresca for Past-Prime Berries

One of the best things about summer is the fresh ingredients that you can just pluck straight from the earth. But what is to come of the strawberries that have sat around a day or two too long or that linger at the end of the season after you have eaten berries daily? This refreshing Mexican drink uses those less-than-perfect fruits in a way that lets them shine.

Wild Strawberries

Wild Strawberries

This is just a sample of the great stories coming in our March Gardening Digest. Long before the fat, juicy strawberries we know and love today were...

How Garlic Got Its Groove Back

How Garlic Got Its Groove Back

This is just a sample of the great stories coming in our March Gardening Digest. How did Canadian garlic change from a reviled smelly flavour to a...

Sous Vide Cooking – A Hot Tub for Food

Sous Vide Cooking – A Hot Tub for Food

Joe Agostino loves giving his food a bath. Steak,  chicken, vegetables, fruit, even custard. Agostino, the chef at the Broadview Hotel in Toronto,...

Honey? We Shrink the Nonsense

Honey? We Shrink the Nonsense

There is a story floating around social media that claims that 75 per cent of honey sold in stores is not actually honey. The story states that...

The Espresso Institute of North America

The Espresso Institute of North America

The little, blue Dymo label on the metal door belies what's just behind it. But in an nondescript alley in mid-town Toronto, a former tool and die...

Post-holiday Leftovers Trifle

Post-holiday Leftovers Trifle

We often think of leftovers as merely a second helping of something that is a day or two old (longer, in some cases!). But these recipes will get you thinking of leftovers as new ingredients. Here is a recipe to turn your post-holiday leftovers into exciting dishes that call for whatever you have on hand. 

Cow Comfort Farm

Cow Comfort Farm

If you were a cow, you could do far worse than find yourself at the Joe Loewith & Sons dairy farm in Lynden, Ontario. The 100-acre property is...

Pin It on Pinterest