With hints of citrus and Asian flavours, these ribs are sticky, maple-sweet, and lip-tingling spicy.
Chef Ilona gets cozy this winter with this low and slow braised dish that give you all the feels when you see that there are leftovers in the fridge!
Time to get Creative with Zucchini.
Chocolate and Wine Tasting
& Chocolate-Inspired Charcuterie Board for Virtual Valentines Day
Originally in Harrowsmith Magazine July/August 1986 #86
Chef Ilona toasts in the new year with vibrant flavours and textures in a salad sensation!
Spicy crispy prawns, then covered blanket HB MAGIC MASALA from Bombay, a favourite seasoning reinvented.
Warm and cheesy, Welsh rarebit is often underappreciated because of its simplicity and ease.
This crowd pleaser is a hit throughout the holiday season!
This turkey soup is sure to become a favourite
Treat Yourself. Be as creative as you like with this free-form dish!
Chef Ilona shares her antidote to the gales of November.
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 chanterelles are large, cut them in half or quarters. 3 tablespoons of butter 1 teaspoon lemon juice 1 clove of garlic 1...