Apples join forces with pears to create a rich, juicy pie, perfect for family dining or for potluck or buffet suppers. Use a cooking apple such as Ida Red, Northern Spy, Winesap or Gravenstein.
Look for 100 per cent cranberry juice, not from concentrate. It is more intensely flavoured, tart and ruby red than cranberry cocktail.
This chunky chili sauce–style ketchup is ideal with meat loaves, grilled meat, fried eggs or burgers.
A combo of whole wheat and white bread flours gives these loaves an airier texture than straight-up whole wheat flour would. When you're dusting the work surface with flour, use white bread flour, not whole wheat, to ensure the perfect balance.
Not only is this lightly spiced salad wholesome and utterly delicious on its own, but it also lends itself to many other serving ideas. Wrap it up in lettuce leaves or tortillas, stuff it into lettuce-lined pita bread, hollowed out tomatoes or cherry tomatoes, or mound on spears of endive. Try leftovers for lunch.
"This is a great way to dress up chili for company. "The chili can be made the day before and refrigerated, then the crusty cornmeal topping can be added just before baking," says Mabel. You can use a variety of canned beans: kidney, pinto, chickpeas.
Beets are a novel but beautiful ingredient in chutney. Their sweetness marries deliciously with apples and helps counter the acidic thrust of the vinegar.
Watch how Canadian Living's Senior Food Specialist Alison Kent prepares this fragrant dish in our Test Kitchen video: Biryani-Inspired Vegetable Rice.
