This year Thanksgiving may look a little different. In lieu of large social gatherings, why not show your thanks to the people who mean the most in your life by dropping off a handcrafted gift?
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This white wine turkey gravy is the perfect accompaniment for a traditional turkey dinner.
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Did you know that you can thaw and brine your turkey at the same time? This hack saves time while ensuring a nice and juicy finished product.
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This stuffing recipe is a great combination of sweet and savoury flavours. Winner winner turkey dinner.
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Slow cooker recipe, yay! This may not be the most elegant recipe but is it ever delicious. I got rave reviews serving this up.
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Burgers are typically thought of as a summer staple, but they definitely don’t have to be. Maple mayo, fried shoestring onions, melted brie and crispy granny smith apples make for a sweet, savoury, creamy and crunchy treat!
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This is a spin on a classic Manhattan cocktail, using gingerbread whisky. I omitted the cherries from this drink since the gingerbread whiskey brings some added sweetness as is but it’s up to you! Feeling pretty clever with the name of this drink…
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This impressive dessert is filled with Baileys cream. Enough said.
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I decided to go all out with this recipe and make my own pumpkin puree from scratch. It wasn’t very difficult and found that it made a lighter, less dense pie filling. Some recipes are classics for a reason and this is one of those.
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Here is part 1 of my holiday gift guide for cheap or broke people (or both). I think food gifts are great and are relatively low cost. You can make these bad boys way in advance and keep em’ in the freezer until you’re ready to give them away. Eat them by the handful or put them on top of salads or ice cream.
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This is a classic comfort food turned extra healthy. I baked these on Portobello mushrooms for an extra serving of vegetables. I used purple yams (but you could use regular yams) on top instead of the usual mashed potato topping, and omitted the dairy altogether. These are hearty and a great meal for a cold fall evening and are also gluten free.
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This is the third and final recipe from my collaboration with chef Stuart Kirton from VDG Salumi so you know it will be good.
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This is a versatile salad. We added in pomegranate seeds and sunflower shoots to some of the versions, and we also played around and made it with squash instead of sweet potato and Finocchiona instead of Coppa. Po-TAY-to Po-TAH-to, you know?
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This yam and fresh fig skillet is the perfect combination of both sweet and savoury.
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Embrace fall with this easy, warming pumpkin bisque. This recipe is vegan, but it lacks no flavour or heartiness.
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