Google / Social Description

This salad fills your house with the most intoxicating pumpkin spice and maple aroma—who needs to burn a pumpkin spice candle?

Introduction

This salad fills your house with the most intoxicating pumpkin spice and maple aroma—who needs to burn a pumpkin spice candle when you have this gorgeous recipe? It’s quite possibly the best warm salad to dig into all fall season long. The best part? You get three recipes out of one here. In addition to making this complete salad as a hearty starter or main, both the roasted maple and pumpkin spice sweet potatoes and marinated kale salad make easy side dishes on their own. You’ll want to make extra, because your neighbors are sure to knock on your door, asking where that blissful scent is coming from!

Google / Social Description

Our portobellos aren’t trying to be a steak, they are simply as good as any steak (with mash), if not better!

Introduction

We’re not mad about calling vegetables a “steak” or “burger” or “schnitzel,” because it feels as if you are trying to pass them off as something else, something superior. Vegetables are great simply as they are. In fact, they are the best! Sometimes, though, using a meaty name helps you understand what’s going on and how delicious it is. Our portobellos aren’t trying to be a steak, they are simply as good as any steak (with mash), if not better; in just the same way as our Romano pepper schnitzels are as delectable as any other schnitzel. What gives the mushrooms their verve is the chiles and spices and all the flavored oil that coats them.

You’ll make more oil than you need here; keep it refrigerated in a sealed container for up to 2 weeks, to spoon over grilled vegetables, noodles, meat, or fish. Serve this with some sautéed greens, if you like.

Google / Social Description

Paneer makes the most satisfying filling for grilled eggplants. Buy it from the store or try your hand at making it at home!

Introduction

Only two ingredients—lemon and milk—are what it takes to make paneer at home. It’s an experiment worth trying (it certainly feels like conducting a chemistry experiment), both for a sense of achievement and for unrivaled freshness. Yotam has published a recipe for it in the Guardian newspaper, but many others are also available online. If you buy your paneer—which makes the most satisfying filling for the grilled eggplants here, as it soaks up the coconut sauce—try to find a soft variety, which has a texture like compressed ricotta. Other varieties, which are harder and slightly rubbery, are more suitable for making vegetarian tikka kebabs, but they will also do if that’s what you’ve got. For a vegan option, use extra-firm tofu. Try to get a good-quality, chunky Indian mango pickle for this. 

Both the eggplant slices and the lentil sauce can be prepared the day before, if you want to get ahead. In fact, you can make the whole dish a day ahead, up until before it goes into the oven, then chill in the fridge and just bring to room temperature before warming up.

The coconut dal is a great recipe in its own right. Double it, if you like, and serve with our curry-crusted rutabaga steaks and some rice.

Google / Social Description

Learn how to cook turkey with a delicious goat cheese, morel mushroom and wild leek stuffing with this recipe from The Hunter Chef

Introduction

Morel mushrooms and wild leeks (ramps) grow in hardwood forests in the spring and pair beautifully. Wild leeks take a very long time to grow, about seven years from a seedling to when the plant can produce its own seed, then take two years to germinate. When foraging for leeks, pick no more than 5 percent of a patch and try to rotate your picking spots year to year. If you can’t find morels, feel free to use your favourite mushrooms from your grocery store or local market. You can stuff single breasts (as here) or the cavity of a whole bird.

Google / Social Description

You'll fall in love with this take on a vegan mac and cheese. Try this recipe from Doug McNish's cookbook, The Classics Veganized.

Introduction

When someone asks me for a classic dish, I automatically think of mac and cheese. Although most vegan mac and cheese recipes are a play on the standard yellow cheddar variety, how about switching it up? My version is a little more gourmet, because it’s made with something more like Swiss cheese. I’ve used ingredients like miso, tahini, and nutritional yeast to stand in for the traditional Swiss cheese in a Mornay sauce. I call it white widow mac and cheese because it’s so good, you’ll think you’ve fallen in love—and then before you know it, you’ve died and gone to heaven.

Google / Social Description

Ina Garten has taken a classic comfort food and turned up the volume with a turkey roulade that is full of flavour.

Introduction

Why do we eat turkey only on Thanksgiving?? If it’s prepared properly, turkey can be delicious and easy for any dinner party. This turkey roulade is actually better if you assemble it in advance because the flavors—prosciutto, fennel seeds, garlic, fresh sage, and rosemary—all permeate the turkey. This is classic comfort food with the volume turned up.

Google / Social Description

Sweet, salty, crunchy, and gooey, these pecan bie bars are tasty handheld treats that are sure to please every crowd.

Introduction

Lisa’s business card should read “Table Troubleshooter.” This gal can solve all our kitchen conundrums and is masterful at managing mealtime stress, especially during the holidays. These gooey Easy Pecan Pie Bars are the perfect case in point. Full of decadence, they’re like handheld tasty treaties, smoothing the way with their thick layer of caramelized pecan pie filling sitting atop a buttery shortbread crust. The laid-back cousin to the traditional pie, these bars are super easy to make, to portion out, to freeze, and to take on the road. Really, there just can’t be strife in the presence of these sweet, salty, crunchy, and nutty crowd-pleasers. So, bring it on—hot-button topics, drunken relatives, crying babies—because nothing can dampen the mood when there’s a plate of these peacekeeping pecan squares present.
 

Google / Social Description

Adding crispy sage and honey is the best flavour combination with squash. Give this recipe a try, and you'll quickly find out why!

Introduction

I love the caramel-y, pie-like flavor that squash  develops as it roasts; adding crispy sage and honey is really just  a bonus—and my favorite combo with squash.  After you make this, you’ll see why. That crispy sweet sage after it roasts? Come on. The fact that you can also eat the skin of most varieties (including my favorite, delicata) is such a win for me—namely because it’s that much less prep.

Google / Social Description

This easy and delicious pasta recipe is made with four simple ingredients: chicken stock, fresh rosemary, onion, and beef.

Introduction

This dish has an amazing depth of flavor that comes from four very simple ingredients: chicken stock, fresh rosemary, onion, and beef. The pasta is a beautiful golden color, thanks to all the egg yolks in the dough. Ragùs without tomatoes are often served in the north of Italy, and represent Friuli at its best. Kelly Jeun and Eduardo Valle Lobo, the executive chefs at Frasca, lived in Friuli for a couple of years; cooking this dish sends them right back to the warm memories they have from their time there.

Google / Social Description

This recipe for anolini with coffee added to the pasta dough, and the ricotta filling with the Piedmontese hazelnuts is heaven.

Introduction

Claudia is the lady I call my pasta coach. She’s incredibly passionate about pasta, the history, the old techniques. In other words, when  it comes to pasta, she doesn’t fool around. I love spending time with her, catching up, making pasta together. She’s stronger than I am, a real pastaio, the person who makes pasta. It’s encouraging to see young people like her, so committed to preserving the old traditions, thirsty for knowledge, and happy to share. These anolini are one of the recipes we’ve most enjoyed cooking together. It feels very exciting to add coffee to the dough, and the ricotta filling with the Piedmontese hazelnuts is heaven.