It's the last weekend of summer, so this week has a bit of both: Oktoberfest pork and fall braises on one side, and a last taste of the islands on the other.

A few faves I keep coming back to:

The rest runs the gamut: beer-braised bratwurst for the full biergarten experience, pork tenderloin in a sage pan gravy, a bright pork belly garden bowl, Hawaiian kalua pork bowls, a spicy oyako shoyu ramen, sticky-sweet huli huli chicken, macadamia-crusted mahi mahi, a cozy kabocha curry, a classic chicken tikka masala, salmon en papillote with minimal cleanup, and a French onion chicken made for dipping bread.

14 ideas below, hope you find some dinner inspo! — Rhys

Ontario Craft Cider Week returns September 19–26, and there is a lot more happening in the glass than simply dry or sweet.

As a sommelier, I’ve started looking at Ontario cider through four styles: Aromatic. Heritage. Structured. Rich. They aren’t official categories, but an easy way to explore cider through its fruit, aroma, texture and character.

From bright, berry-driven ciders to bottles shaped by heritage apples, structured styles made for the dinner table and richer expressions perfect for fall, Ontario’s cider scene is far more diverse than you might think.

Discover the four styles, the Ontario ciders to try and what to pair with each one.

Explore Ontario Craft Cider →