Canadian Classics
Jambon au Sirop d’Érable (Maple Ham)
There are two ways you can go about making this recipe. You can buy a cured uncooked ham and cook ityourself, which will give you…
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Roasted Ruby Radish on Herbed Torn Greens
“When I visit markets this time of year, I find the overflowing baskets of ruby-red radishes impossible to ignore. Too pungent for me when raw,…
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Enjoy fresh, local Ontario produce this June!
June 5th-9th is Local Food Week, a time to enjoy fresh food grown, produced and processed in Ontario! Did you know that when you buy…
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Spring into new recipe ideas with Egg Farmers of Ontario
With just a little under a month to go until spring is officially here, it’s time for a celebration! Spring is a time to celebrate…
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Devilled Eggs – a timeless classic!
Devilled eggs are back in style and with new flavour twists on this quick and easy-to-makeappetizer, you’ll want to bring them to your next potluck…
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Baileys Pecan Butter Tarts
“Butter tarts, a Canadian classic, are the subject of much debate: to add or not to add raisins. If you are among the roughly 10%…
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Easy Pecan Pie Bars
“These gooey Easy Pecan Pie Bars are …full of decadence,” says Julie Albert and Lisa Gnat, authors of The Bite Me Balance Cookbook. “They’re like…
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