These fragrantly spiced cookies originate from Holland, where they are enjoyed at the feast of Sinterklaas (S. Nicholas, a Dutch holiday character).
These bite-size meatballs are tossed in a retro sweet and sour sauce that everyone will love. Grenadine, a syrup that you can find in the drink section of your grocery store, helps give this sauce its signature bright red colour. Keep the meatballs hot in a small slow cooker set on warm or in a chafing dish set over a flame.
Rice paper can be found in the Asian aisle of the grocery store. Be sure to dry it thoroughly after soaking to get a nice crispy texture and handle it gently to prevent tearing.
While the flavour and spices of sweet potato pie are similar to pumpkin pie, we switched it up with a graham cracker crumb crust. The elegant meringue topping was inspired by the sweet marshmallow-topped yams occasionally served as a Thanksgiving side dish.
While we love eating sweet clementines straight out of hand, the juice is so delectable that it begs to be used for something special—like a cocktail! Buck tradition and lace a classic Moscow mule with bright, fresh notes of the fruit's nectar. Bonus: Brush the leftover clove syrup on our Gingerbread Cake.
Brisket is a hearty main often favoured for Sunday dinners. Here, it's a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp sautéed green beans to round out the meal.
Serve these spring rolls with hoisin or plum sauce for dipping and a sprinkling of chopped peanuts and fresh cilantro for a Thai-inspired garnish.
This bright, colourful array of seafood and vegetables is enticing. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.
A fluted lattice top is all you need to transform a bubbly, fruit-filled pie into a bakery-worthy treat. Its filling combines the best of the season with a mix of apples and fresh cranberries.
