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.
With a creamy, gooey yolk—the texture of molasses—and a delicately set white, a six-minute egg is sheer perfection.
There is quite a variety of stone fruits available across Canada during the summer months. This recipe makes plums the star of the dish,...
The contrast of hot-from-the-skillet crispy, buttery fish and cool, crisp, fresh and fruity salsa is one of summer’s special pleasures.
“Eat something local today!”
Chef ILona Daniel
There are certain dishes that just radiate summer; ceviche is one of them. It’s fresh, clean, bright, sweet and sour.
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.