25 Harvest-Inspired Recipes Showcasing Fall Vegetables
From acorn squash and pumpkin to cauliflower and turnips!
Ginger & Turmeric Energy Balls
These energy balls are so easy to make and so much more flavorful than what you can buy. A great and healthful afternoon pick-me-up!…
7 Restaurant-Worthy Recipes For Your Next Cocktail Party
Restauranteurs Sarah Keenlyside and Brandon Olsen invite you inside their stylish soirée.
Mulled Wine Punch
The longer this punch stands, the spicier the mixture will be. Strain out flavorings when it tastes right to you, and warm gently before serving, if desired.
Brandon fries these sandwiches in clarified butter so the toast doesn’t burn while preserving the delicious flavor. To make clarified butter, you’ll need to bring melted butter to a simmer in a small pot to allow the water and milk solids to boil off, or you could buy ghee.
Seared Duck With Prune & Endive
This is a great recipe for a cocktail party. Guests can assemble bites as they wish!…
Banana “Corks” With Chocolate Fondue
Brandon uses a silicone bouchon or “cork” mould to make these lovely little cakes. Buy the moulds online or use a muffin tin, but you’ll get 14 larger cakes instead of 20 bouchons if using a muffin tin.
Seared Scallops & Artichokes
The numeral 10/20 refers to the size of scallop (10–20 scallops per pound). Look for Espelette pepper at gourmet stores, or online through The Spice Trader.
Cheese Fondue With Fried Bread
For this recipe, it’s important that the wine mixture doesn’t get too hot or your cheese will separate and curdle.
20 Healthy & Hearty Vegetarian Dishes To Bookmark Now
Get inspired to add more veggies to your recipe repertoire.
Soy- & Hot Honey-Glazed Faux Chicken Sandwich
Plant-based chicken options are proliferating in the freezer aisle. This faux chicken sandwich is delicious with the addition of an addictive soy glaze and a lightly pickled sesame-laced slaw. Prep the slaw ahead of time, but dress it just before serving. We found Gardein’s faux chicken to have the best…
Planta’s Zucchini “Spaghetti” With Charred Tomato Salsa
Adapted from Chef David Lee’s Zucchini Spaghettoni recipe at Planta restaurant. This zucchini sauce is delicious over spiralized vegetables and also suits pasta noodles. It’s a great dish for grain lovers and carbophobes alike!…
French 227 Cocktail
This take on the classic cocktail is named for 227 Ossington Ave. — the address of Man Ray Bar à Vin and La Banane. Make a batch by multiplying the ingredients by eight, then combining the gin, liqueur and lemon juice in a container.
3 Fuss-Free Recipes From The New Cookbook, Cooking For Good Times
Chef Paul Kahan may have built a culinary empire in Chicago, but he’s also known for his casual style of entertaining at home. He knows that getting everyone involved, and having drinks and snacks while you cook together is key to a fun gathering. In his latest cookbook,…
Grains With Roasted Cauliflower, Black Olives & Oranges
Try this Grains With Roasted Cauliflower, Black Olives & Oranges recipe from the new cookbook, Cooking for Good Times. This is pretty much an all-weather dish, but it’s particularly great in winter when there’s nothing green comin’ out of the ground. Cauliflower is something you can always get…
Roasted & Marinated Roots With Smoky Yogurt, Crisp Lentils & Dill Vinaigrette
Try this Roasted & Marinated Roots With Smoky Yogurt, Crisp Lentils & Dill Vinaigrette recipe from the new cookbook, Cooking for Good Times. Don’t let “smoky yogurt” make you think I’ve gone all cheffy on you. Yeah, in the restaurant, the yogurt is actually smoked, but then I…