Fresh Pumpkin Pie
This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.
This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.
Dotted with chocolate and pistachios, this after-dinner treat begs to be dipped in tea.
This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtiere fans will be happy with the extra flavour.
One bite into these cookies and you'll be hooked—while simple on the outside, the insides are stuffed with a heavenly cheesecake filling.
This medium-dark fruitcake is full of nuts, fruit and lovely spices. If desired, unwrap occasionally and brush with more brandy.
Serve in warmed pasta bowls with grated Romano or Parmesan cheese to sprinkle over top.
Tired of the same old vegetables on your table? Try this medley of the season's finest root vegetables. A simple roasted garlic vinaigrette adds flavour while preserving the natural sweetness of each vegetable. Use a high-quality heavy baking sheet for roasting the vegetables because it holds an even heat and helps give them a nice golden colour.
