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Benjamin Oddo’s Caramels

THESE CARAMELS ARE SO EASY TO MAKE, and they’re always a hit with my family at the holidays, when I like adding them to our family’s sweets and desserts platters. They also make wonderful party favours and gifts for friends,…

Ontario Pork

According to Hamilton butcher Jamie Waldron, you shouldn't give up the grill just because the weather is cooler.  To prove it,  he's got three simple ideas to help you get the best out of Ontario pork no matter what the…

Luciano Monosilio’s Perfect Carbonara

If you make Luciano Monosillo's  recipe you'll understand why he's nicknamed the King of Carbonara. His signature dish combines silky spaghetti with a perfectly creamy (when done right) egg yolk sauce featuring guanciale, DOP Parmigiano and pecorino with generous amounts of black pepper.…

Tonton Rémi

Tonton Rémi

The Tonton Rémi combines aromatic Calvados, gin and lemon with a subtle brown butter-roasted butternut squash syrup to deliver the true taste of fall in Québec.


Goatober is a month-long celebration for a cause that puts goat meat on the menu at restaurants around the world. Launched in 2011, by Heritage Foods' Patrick Martins, Goatober was developed to put the unwanted billy goats being euthanized at…

Caterina Ceraudo

Ricotta Gnocchi with Peppers and Spinach

This recipe for ricotta gnocchi from Italian chef Caterina Ceraudo has a lighter texture than the traditional version made with flour. It is also super-easy to make. Served with a simple roasted red pepper sauce and spinach, this recipe is…

Antonella Ricci

Antonella Ricci’s Burnt Wheatberry Cavatelli

Antonella Ricci's burnt wheatberry cavatelli is more than just a simple pasta dish. Chef Ricci blends ingredients and techniques from across Italy's 20 Regions for a supremely authentic take on Italian. Her artfully composed dishes make the most of texture, flavour…

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