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Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...