– courtesy Fraticelli's, Burlington Naval Orange Salad 4 naval oranges, peeled and cut into rounds3 cloves garlic, chopped1 small red onion2 tbsp dried oreganoHandfull arugula Mix all ingredients except arugula. Set aside on counter to warm for a minimum 45 minutes, to come to room temperature. Toss arugula with olive oil …
Las Vegas-style dining is the best way Victor McCullough can think to describe his latest culinary adventure 17 Steakhouse & Bar. Think opulence. Think glitter. Think style, he offers. “This is out-of-the-box thinking,” he adds.
Sweets bites of sugar and spice.
Popular American steakhouse STK is now open in Toronto.
Much like all All-Clad products, the new 4QT Electric Slow Cooker is a piece of premium cookware that will remain a part of your cooking arsenal for years to come.
– recipe courtesy of Lowville Bistro, Burlington 19th Hole Martini With so many golf courses in the area, General Manager Robert Small developed this signature cocktail for the bistro. He says it's become a customer favourite. 1oz Sky Vodka or Gin½ oz Dry Vermouth½ oz CointreauCrème de Cassis Add all …
Indulge in authentic Italian flavours at the new Borgo Antico Cucino Bar in Oakville.
– recipe courtesy of Spencer's at the Waterfront, Burlington Ricotta Gnocchi with Minted Peas & Asparagus 2 cups (500 mL) whole-milk ricotta2 large eggs, lightly beaten½ cup (2 oz) grated Parmesan¼ tsp (1 mL) coarse black pepper1 ¼ cup (300 mL) all-purpose flour¼ stick unsalted butter1 small bunch garden mint1 …
Dressed in crisp white chefs garb, Ryan Crawford rummages around the giant bin of potatoes in the cold cellar.
Recipe courtesy Chef Matt Kershaw, The Alex, Burlington 1 cup (250 mL) julienned mango 1 cup (250 mL) shaved white cabbage one bunch fresh mint, chopped ¹⁄₃ cup (75 mL) lime juice 3 tbsp (45 mL) honey 3 tbsp (45 mL) vegetable oil salt and pepper to taste ½ lb cleaned white …