Search the Counter

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...