Celeriac is an underappreciated fall vegetable, mostly due to its strange, knobby exterior. Don't be scared of its size: Trimming off all the brown skin will leave you with only about
two-thirds of the actual root. Celeriac oxidizes and turns brown quickly, so be sure to coat it with the dressing right after cutting it.
Serve these veggie patties warm or at room temperature with a dollop of sour cream or Chunky Applesauce. They're at their best when made the same day—but, if you prefer, they reheat well.
Gisela Fleich of Mount Brydges, Ont., is from Estonia, where this special bread is as common for birthday celebrations as chocolate cake is in Canada. Her children appreciate being feted with this taste of heritage baking, and Gisela also surprises friends of Estonian background on their birthdays.
These crisp little rolls are great to have on hand for impromptu get-togethers.
Spiced dough wrapped around a hazelnut-and-almond filling creates impressive cookies. Slicing the logs after baking makes them easy large-batch cookies.
Use a juicy, sweet baking apple (such as Cortland, Empire or Golden Delicious) to balance the tartness of cranberries.
Make Shrove Tuesday (or any other occasion) special with this dessert of stacked caramel-poached apples and cr?s.
Watch how The Canadian Living Test Kitchen makes this lamb recipe in our video, How to prepare a rack of lamb.