This recipe, from chef Josh Wilhelm of Jaspers Avenue’s Toast Culture, is tangy and delicious
Gluten-Free recipes
An easy and delicious soup (thrifty too) that should be in your repertoire. Just the thing for blustery February days
This cookie is a dream to make and eat
This is the way to make squash taste like candy
No deep fryer? No problem. Either is possible for this outstanding Thanksgiving dinner side dish, especially with a shower of grated cheese and maple syrup
Ah summer, when you can have fruit for dinner. Especially if the peaches are grilled and served with luscious burrata and fresh basil
Gorgeous local beets (red and gold) are starting to hit the markets now.
This easy and refreshing salad makes a terrific starter or a light main on a hot summer’s night
Can’t have too many dip recipes on the go in the summer. This one, by Biera’s Davina Moraiko, is a banger
Make this summery dish when the fava beans and fresh peas are at their absolute best. Drink with a glass of Marotti Campi Verdicchio.
Amari are the Italian aromatized wines drunk after dinner to aid digestion
Kaldereta is a tomato-based stew usually made with beef (baka) or goat (kambing). Our version is a take on Kalderetang Kambing using lamb shanks. Though this dish contains a ton of umami, it is the addition of the liver paste or liver spread that gives it that richness which is characteristic of this stew. –Ariel del Rosario, Filistix
“I picked a wine that is super versatile, a Pinot Noir from Meyer Family Vineyards. I can go in many directions with that, but I’ve narrowed it down to three — something from the sea, something that flies and something from the turf.” – Steve Buzak
Got to have one cheesy, crunchy gratin for the Thanksgiving table. This recipe is adapted from The Barefoot Contessa
We asked a few local chefs for harvest dishes. Blair Lebsack of RGE RD makes a toothsome carrot dish reminiscent of Sunday roast
“I like to leave squash such as these unpeeled to heighten the flavour, texture and colour. Eat your zucca as is, or pile on a crostini.” Daniel Costa
Fall’s green beans taste great in this classic Greek dish—a dish Kristina Pappas’ yiayia (grandmother) Dina made often.
Got some green tomatoes? Make a tangy salsa for nachos, sandwiches or use as a dip.