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This brightly hued statuesque cocktail is inspired by the famous wheat-sheaf bearing Golden Boy sculpture that overlooks Winnipeg.

Introduction

This brightly hued statuesque cocktail is inspired by the famous wheat-sheaf bearing Golden Boy sculpture that overlooks Winnipeg from the Manitoba Legislative Building. The complex flavours of this drink are almost as intriguing as this building's architectural mysteries, secrets and symbols that are hidden in plain view; you can even take a tour on the topic.

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Taste the rainbow: Carrots come in an array of beautiful colors.

Introduction

Taste the rainbow: Carrots come in an array of beautiful colors. For this striking side dish, we blanched a variety of colors just until tender and bright, then tossed them with a lemon vinaigrette and the color-coordinated stems of rainbow chard.

Introduction

My younger daughter, Madison, loves banana bread, so I always keep extra bananas on hand and let them get super ripe (almost black!) just to make it for her. Overripe bananas are very sweet, which means you can cut back on the sugar without missing any sweetness. The first time I tried making a quick bread in my slow cooker, I was blown away! I couldn’t believe how perfectly it turned out. It’s really great during the warmer months when I don’t want to heat up my kitchen by turning the oven on.

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Sweet potatoes, apples, and Vidalia onion are roasted along with pork chops for an autumnal one-pan supper.

Introduction

Kitchen wisdom holds that produce that’s in season at the same time will taste great on the same plate (what grows together, goes together, as the saying goes). Here, sweet potatoes, apples, and Vidalia onion are roasted along with pork chops for an autumnal one-pan supper. The tubers soak up the pan juices—flavored with apple cider vinegar, apple cider, and caraway seeds—that are also drizzled over each serving.

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Apples add a delicious burst of sweetness, and you’ll love the aromatic spice seeds.  

Introduction

Aloo gobi means “potato cauliflower” in India, where it’s a very common vegetable dish. It’s so easy to make and such a hit at my table that I’m constantly creating variations of the original. This recipe replaces the firm potatoes with equally durable butternut squash. Apples add a delicious burst of sweetness, and you’ll love the aromatic spice seeds.  

Caption

Food photography by Ryan Szulc

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These spuds are packed with enough garlicky goodness to satisfy your appetite for real flavour.

Introduction

Ever order up garlic mash at a restaurant with the promise of big flavour only to be disappointed by the vaguest hint of garlic, leaving you craving more? Not when you’re the cook in charge! These spuds are packed  with enough garlicky goodness to satisfy your appetite for real flavour while establishing your credentials as the real deal in the kitchen.

Caption

Food photography by Ryan Szulc

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The classic pastry cream is the standout element in these simple tarts.

Introduction

The classic pastry cream is the standout element in these simple tarts. The graham cracker crust and fresh berry on top are there merely to accentuate the smooth, creamy texture of a well-made custard.

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A perfect pumpkin pie recipe from Karlynn Johnston, The Kitchen Magpie.

Introduction

In my family, when it comes to baking pies, we rarely make one at a time. Madness, I know! But most pies freeze very well for up to several months and pumpkin pie is no exception.

I never saw either of my grandmas make just one pie, as there were always a large number of people to feed at their tables. In my family’s humble opinion, pumpkin pies always need to be made in twos, at a minimum. Even at a small holiday gathering of four or five people, there will be guests wanting a second slice of pie. Like my husband, Mike. Plus he has no qualms about eating cold pumpkin pie out of his hand, like pizza. One day his metabolism is going to catch up with him, but until that happens, I’ll just fume about how he manages to eat pumpkin pie for breakfast and stay slim.

My perfect pumpkin pie recipe uses one large can of pumpkin puree, split between two pies—this is the perfect amount to avoid the pies from overflowing. I’m also giving away a family secret here: we use both evaporated and condensed milk, so that you use up the entire cans at once and get the best of both worlds in terms of taste and texture.

For a truly traditional flavor, use pumpkin pie spice, as it includes allspice, which is often left out of pumpkin pie recipes yet makes all the difference taste-wise.

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These biscuits are ideal to serve alongside a bowl of soup or chili or in place of a roll at dinner.

Introduction

These are a simple, drop-style of biscuit that bakes up soft and delicate with an almost cake-like texture. They are ideal to serve alongside a bowl of soup or chili or in place of a roll at dinner.

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Perfect for the adults to eat while the kids go out to get their treats for the night.

Introduction

My grandmother would prepare a big batch of pumpkin soup for the adults to eat while the kids went out to get their treats for the night, and my mom took on this tradition when we were growing up. This is my rendition of the recipe she has been using for decades.

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Photography credit: Erin Kunkel © 2016