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Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Roast beef from your gourmet butcher, priced per pound. Set the quantity to the number ...

A crowd-pleasing classic: penne tossed in a bright tomato and basil sauce. Simple, sati...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Hearty and comforting. Choose rigatoni, penne or fusilli, served in a rich meat sauce. ...

A fresh mixed green salad that adds a light, bright side to heavier mains. An easy way ...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...