Fall 2011
Roasted Turkey with Barley Walnut Stuffing
The barley stuffing makes a lovely alternative to the classic bread version, keeping the familiar flavours of thyme, onion and sage.
Fall 2011
Classic Turkey Gravy
This recipe makes a generous amount so you have enough for leftover turkey sandwiches!
Fall 2011
Cranberry Sauce
Cranberries contain a lot of pectin that naturally gels when cooked. This sauce will continue to thicken as it cools.
Fall 2010
Classic Gingerbread
A great gingerbread recipe makes for a great tea time snack, or even as a plated dessert served with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Fall 2010
Curried Pumpkin Soup
When I make soup in the autumn, I like to make a big batch, so that I have plenty for the next day or for freezing. A hearty soup like this also makes for a great lunch to take to work.
Fall 2010
Slow Cooker Moroccan Chicken Stew
This incredibly fragrant stew can also be prepared on the stove in a soup pot. Simply add an additional 11/2 cups (375 mL) of chicken stock to the recipe and simmer over medium-low heat for 11/2 to 2 hours.
Fall 2009
Apple Cider Roasted Chicken
Coax your family indoors with the savoury, sweet aroma of chicken roasting in the oven alongside caramelizing apples and onions.
Fall 2009
Triple Ginger Molasses Cookies
Three kinds of ginger - ground, fresh and candied - add depth of taste, a subtle spike of heat and a final sweet kick that makes it altogether impossible to say no to a second cookie.
Fall 2009
Pumpkin Dressing
This unexpected way to marry pumpkin with a classic stuffing is a deliciously simple complement to Apple Cider Roasted Chicken.
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