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Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...