Easy Tourtiere

This simplified version of a French- Canadian classic doesn't require mashed potatoes and has a super flaky crust that will have everyone asking for the recipe. For the lightest pastry, make sure you're working with cold butter and lard, and don't overwork the dough.

Pumpkin Cheesecake Pie

Choosing between pie and cheesecake is the eternal dessert dilemma; we've melded the two together for the ultimate fall treat. Use a fork to crimp the crust and skip the time-consuming process of fluting by hand.

Gingerbread House Cookie Ornaments

These gingerbread house façades are an easy alternative to the traditional gingerbread house. Decorating sugar adds sparkle to simple snow-covered rooftops, and candies add a fun pop of colour.

Whole Wheat Cinnamon Buns

Inspired by the famous cinnamon buns of Winnipeg's Tall Grass Prairie Bread Company, which celebrates Manitoba's agricultural wealth by using local grains and ingredients in its many offerings, these cinnamon buns are made “virtuous” by the addition of whole wheat flour. If you prefer your buns glazed, mix 1-1/4 cups icing sugar with 2 tbsp milk and drizzle over buns while still hot.

Spiced Layer Cake with Hazelnuts

Prep-Ahead Spinach & Artichoke-Stuffed Shells

Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.

Steakhouse Rib Eye with Béarnaise Sauce

In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).

Freeze-Ahead Tourtière

This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtière fans will be happy with the extra flavour.

Vegetarian Tourtiere

Being vegetarian doesn't mean you have to skip the traditional tourtiere. TVP, or textured vegetable protein, is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores. Serve this tourtiere with Tomato Pear Ketchup.

Pumpkin Spice Cake with Hazelnut Buttercream