by Leanne Smoliak Getting ready for the festive season isn’t just about ensuring we have…
Gluten-Free recipes
Chef JP Dublado makes sprouts kid friendly and delicious. Excellent Thanksgiving side dish or for any fall meal.
Make these deliciously fluffy pancakes with haskaps, raspberries, or whatever is at the market
An easy and delicious way to use up some of the rhubarb glut we have this year.
Edgar’s asparagus is so fresh you can eat it raw like in this springy salad
This recipe, from chef Josh Wilhelm of Jaspers Avenue’s Toast Culture, is tangy and delicious
An easy and delicious soup (thrifty too) that should be in your repertoire. Just the thing for blustery February days
This cookie is a dream to make and eat
This is the way to make squash taste like candy
No deep fryer? No problem. Either is possible for this outstanding Thanksgiving dinner side dish, especially with a shower of grated cheese and maple syrup
Ah summer, when you can have fruit for dinner. Especially if the peaches are grilled and served with luscious burrata and fresh basil
Gorgeous local beets (red and gold) are starting to hit the markets now.
This easy and refreshing salad makes a terrific starter or a light main on a hot summer’s night
Can’t have too many dip recipes on the go in the summer. This one, by Biera’s Davina Moraiko, is a banger
Make this summery dish when the fava beans and fresh peas are at their absolute best. Drink with a glass of Marotti Campi Verdicchio.
Amari are the Italian aromatized wines drunk after dinner to aid digestion
Kaldereta is a tomato-based stew usually made with beef (baka) or goat (kambing). Our version is a take on Kalderetang Kambing using lamb shanks. Though this dish contains a ton of umami, it is the addition of the liver paste or liver spread that gives it that richness which is characteristic of this stew. –Ariel del Rosario, Filistix
“I picked a wine that is super versatile, a Pinot Noir from Meyer Family Vineyards. I can go in many directions with that, but I’ve narrowed it down to three — something from the sea, something that flies and something from the turf.” – Steve Buzak
Got to have one cheesy, crunchy gratin for the Thanksgiving table. This recipe is adapted from The Barefoot Contessa