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Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

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

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

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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...