– courtesy Borgo Antico Cucina Bar, Oakville Bucatini all' Amatriciana ³⁄₈ cup extra-virgin olive oil14 oz guanciale (cured pork jowl) or Pancetta (cured Pork Belly), medium dice1 small red onion, small dice (brunoise)2 cloves garlic, very thinly sliced1 whole dried red chili, crumbled2 ¼ cup Basic Tomato Sauce1 pound bucatini, …
This summer enjoy these sunny orbs of citrusy goodness with tartness that sets your taste buds in motion.
The iconic and vibrantly coloured cookware, Le Creuset is updating its line of permanent colours with the addition of Bonbon.
Ancaster gets a taste of la vie Franí§ais with the opening of Caniche French Bakery
The Toronto Food + Drink Market returns for its 24th year from April 8 to 10 at the Enercare Centre.
“We make the best martinis in Burlington,” is one of the first things Barry Michael, owner of MAX Resto Lounge, says to me when I visit his sparkling new 70-seat upscale restaurant in North Burlington. Well, how can you say no?
Sometimes eating healthy just doesn't seem like an option. Enter food service Chef's Plate.
“˜Vintages' is a funny entity in the LCBO. There are times you find yourself saying, “Wow, that's a good deal” and other times you look at a bottle and remember seeing it on your last trip south of the border, where it was half the price (even with the dollar exchange). That is the nature of our liquor board system and ““ love it or hate it ““ we're stuck with it.
Recently opened at 5000 New Street in Burlington, Jacksons Landing marks the fourth restaurant venture from the Landing Group.
250-300g fresh pizza dough 3-4 tbsp (45-60 mL) semolina flour Pesto (recipe below) ½ cup (125 mL) buffalo mozzarella ½ pint cherry tomatoes ½ can artichokes in oil with stems, split lengthwise into quarters Cut cherry tomatoes in half, sprinkle with dried oregano, salt, pepper and extra virgin olive oil …