25 Harvest-Inspired Recipes Showcasing Fall Vegetables
From acorn squash and pumpkin to cauliflower and turnips!
The idea here is to create a rich, satisfying stock that even a meat eater will happily slurp down. Depending on how we plan to use the stock, we vary the ratio of certain ingredients to make either the mushrooms, fennel, or leeks come forward. Mushrooms, kombu (a type of…
Cranberry Kir Royal
Zee Spotted Bloody Mary
At New York’s Spotted Pig restaurant, bartender Anna Vanderzee makes this ultimate Bloody Mary, which Food & Wine magazine perfected for home mixing. Make the mix the day before so the flavors marry.
The original Bellini created at Harry’s Bar in Venice features fresh peach purée and Prosecco. Sweet-tart pomegranate puts a wintery twist on the summer classic.
Best Tomato Sauce
Adding finely grated carrot to tomato sauce is a Mario Batali trick that boosts sweetness and colour.
Eric’s Pizza Dough
If making dough in advance, rub each portion generously with extra-virgin olive oil and place in separate zip-top freezer bags. Refrigerate for up to 3 days. Let dough come to room temperature before using.
Claudio Aprile’s Lobster Carpaccio Recipe
A starter from MasterChef Canada's Claudio Aprile.
Saffron Chicken Kebabs & Cucumber Raita
Don’t marinate the chicken longer than 8 hours; prolonged exposure to the acids in the marinade can turn the meat mushy.
Spicy, Crunchy Shrimp With Honey-Soy Dipping Sauce
Crunchy, savory, salty and spicy, this dish has it all — and the sweetness in the dipping sauce makes it a perfectly balanced starter. For best results, be sure to fry the shrimp fresh and serve them at once.
Grilled Tuna Tacos With Guacamole And Red Cabbage
These tacos are fabulous made with just about any fish, grilled, baked or fried.
Pulled-Chicken Tacos With Pineapple Salsa And Pickled Onion
Once you get a taste of these vibrant pickled onions, you’ll always want a jar in the fridge to put on anything between two slices of bread.
Smoked Scamorza, Bresaola & Arugula Pizza
Bresaola is salt-cured beef tenderloin, which can be found at Italian delis and gourmet food shops. Prosciutto, speck or fennel salami would all work well in its place.
Rapini & Sausage Pizza
If you’re a vegetarian, substituting eight pitted black olives for the sausage will yield equally delicious results.
This addictive snack is inspired by an amuse-bouche I enjoyed at Graham Elliot, a whimsical fine dining restaurant in Chicago. For a fun presentation, serve it in little paper bags.
These sliders rely on beef from a reputable butcher, who grinds it on-site. Sear the patties ahead of time, finish them in the oven during the party and pop into pre-dressed buns.