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.
Smaller versions of these savoury stuffed pies from Spain and Latin American make ideal snacks for tapas-inspired parties.
Dotted with chocolate and pistachios, this after-dinner treat begs to be dipped in tea.
This recipe comes from our contributing editor, Andrew Chase, who developed it for his vegetarian friends. But it's so delicious that his nonvegetarian friends love it too.
Fig-stuffed cookies are essential Sicilian holiday sweets. Sometimes dressed with icing and sprinkled with nonpareils, these egg wash–glazed X-shaped ones offer a fantastic little twist.
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.
This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavoured ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.
Have a batch of these pretty and crispy Swedish ginger thins ready to go so you can munch on them all holiday season long.
Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling.
