charcuterie

Recipe: Pear chutney from Stasis, a sweet and garlicky accompaniment for charcuterie and cheese

Must-Try: Karelia Kitchen’s twist on the charcuterie plate

The Month that Was: the Toronto restaurants and bars that opened and closed in December

Introducing: Hogtown Charcuterie, Kensington Market’s new spot for prepared meats

Bar Volo reopens today with double the taps and a refreshed menu by Guy Rawlings

Introducing: Richmond Station, the new downtown restaurant from Top Chef Canada champ Carl Heinrich

Best of Fall 2012: three of the trendiest kitchen essentials

Best of the City 2012: Toronto’s top tacos, brunch, pampering service, pickling classes and more

Gallery: the inaugural Dîner en Blanc Toronto, complete with drizzle, open flames and sparklers

Prince Edward Bounty: a hedonist’s guide to eating and drinking in Ontario wine country

Toronto’s newest raw food boutique, Belmonte Raw, proves dishes below 47° can still taste great

Toronto’s best five restaurants to go for a business lunch

Grant van Gameren and Guy Rawlings take over the reins at Lucien

Introducing: F’Amelia, Cabbagetown’s cozy new Italian restaurant (with a kitchen of ex-Splendido chefs)

Introducing: Le Kensington, the new French bistro from the owners of Loire