25 Harvest-Inspired Recipes Showcasing Fall Vegetables
From acorn squash and pumpkin to cauliflower and turnips!
Roasted Onion Dip
It’s tempting to stir the onions while caramelizing, but be patient and leave them untouched until they take on that rich, dark colour in the pan…
Upside-Down Roast Turkey
It’s important to use a roasting rack when cooking a turkey upside down, as the meat becomes very tender and can be harder to remove from the pan. This is a large turkey, as we tend to serve a crowd at my house, so be sure to reduce the cook…
Charred Brussels Sprouts On Parmesan Cream
Simplify your Thanksgiving feast by making the Parmesan Cream the day before. To soften, heat slowly in the microwave or in a pot over low heat, stirring often.
Sweet Potatoes With Pumpkin Seed Pesto
As an alternative, you can roast the sweet potatoes whole, then make a cut down the center and spoon in the pesto like a baked potato.
Spinach & Pumpernickel Stuffing
If you’re juggling dishes for oven time, cook this stuffing the day before and refrigerate. While the turkey is resting, slip the stuffing into a 325°F oven, loosely covered, and it’ll be warm and perfect by the time the turkey is served.
Calvados Apple & Ricotta Parfait
The apple brandy makes this recipe rich and delicious, but if you prefer not to use alcohol, substitute with apple cider and a drop or two of good-quality vanilla extract.
Kick-Start Your Fall Baking With The New Cookbook, Tartine, A Classic Revised
From one of the world’s most acclaimed bakery restaurants, this revised edition — by Tartine founders Elisabeth Prueitt and Chad Robertson — includes 68 fresh recipes, like melt-in-your-mouth Savory Scones stuffed with bacon, chives and Gruyère cheese and gooey Pecan Diamonds that are equally sweet and salty. It’s a…
Try this Pecan Diamonds recipe from the cookbook Tartine: A Classic Revised. With a slightly salty caramel filling on a pastry base, these nutty bites are completely addictive. Cooking the filling in a pot first and then finishing it in the oven creates a foolproof confection, yielding many for…
Try this Savory Scones recipe from the cookbook Tartine: A Classic Revised. Scone dough works really well as a vehicle for savory ingredients, especially highly flavored, lower moisture ones such as Gruyère and other firm cheeses, chopped chives, sautéed mushrooms, bacon, and ham. Spanish pimentón or fresh herbs make…
Cranberry Upside-Down Cake
Try this Cranberry Upside-Down Cake recipe from the cookbook Tartine: A Classic Revised. Our baker Carolyn has transformed what is usually a sweet summertime cake made with peaches or pineapple into a beautiful winter version using caramel-coated cranberries, which turn out of their baking mold perfectly juicy and glazed,…
Master Farm-To-Table Fare With Chef Jamie Kennedy
Seasonal ingredients abound on his idyllic farm in Prince Edward County.
Jamie uses ingredients from local producers to create this delicious cocktail. The candied apple garnish can be made a few days ahead as long as it’s completely dry and crisp. Keep in a single layer in a sealed container.
Crispy Artichoke Salad With Tomato & Roasted Red Pepper Fondue
This satisfying salad is easy to assemble if you’ve made the tomato and roasted red pepper fondue (a fancy name for purée) ahead of time. Fry the artichokes and toss the greens just before serving.
Steamed Greens With Chili Oil & Toasted Garlic
Steamed greens are transformed by a drizzle of homemade chili oil and an abundance of crisp, golden garlic chips.
Coq Au Vin
“I’ve always been a big fan of coq au vin,” says Jamie. “Clearly, this is a French dish in origin. Part of my creative process is to give a local twist to classic French dishes. Wine plays an important role in the preparation of coq au vin, and I’ve taken…