Seasonal ingredients can put the perfect twist on a classic favorite. So we turned to SideChef, the step-by-step cooking app that brings together recipes from 100 top chefs and bloggers, for this tasty Pumpkin Mac and Cheese recipe by Jonathan Melendez of The Candid Appetite. Here’s how to make delicious pumpkin mac and cheese. Pumpkin Mac and Cheese […]

Putting a homemade meal on the table during the workweek is no small feat. Thinking about what to make for dinner is about the last thing you want to do after a long day at the office. Which is why this recipe for Michael Smith’s speedy shrimp pasta will become your new best friend.

Roquefort is a soft, creamy blue cheese that is made of goat’s milk and originates from southern France. Diners and chefs alike tend to love this cheese. Combining hunks of the soft blue cheese with crunchy toasted walnuts, apple slices and celery sticks creates a salad that is varied in textures and tastes.

Look, roasting a turkey can be intimidating. Should you brine it? Stuff it? Wrap it in bacon? But the biggest concern when it comes to roasting such a massive bird is overcooking it. If you’re hosting Thanksgiving or Christmas dinner this year, you will appreciate this gem of a video from culinary professional Mary Risley.

For a fun twist on an old favorite, make individual meatloaves. Shredded vegetables add moisture and nutrients. This recipe yields 8 mini loaves; if that’s more than you need, freeze the extras for a quick meal another day.

One of our favorite things about Fall is the comfort food that goes hand-in-hand with the cooler temperatures. This tasty pasta dish is a perfect pairing of pumpkin — autumn’s most iconic vegetable — and fragrant sage.

Spend a romantic date night at home preparing this tasty and healthy dish from Curtis Stone’s cookbook, What’s for Dinner?

Serves 6 6 figs, halved 12 dried apricots, halved 15 mL (1 tbsp) plus 60 mL (1/4 cup) olive oil 6 thin slices of pancetta 6 leaves Boston lettuce 6 small handfuls mâche 1 small head radicchio, shredded 140 g (5 oz.) chèvre Seeds from 1/2 pomegranate (optional) 30 mL (2 tbsp) white balsamic vinegar […]

One of our favorite things about fall is cooking (and eating!) seasonal comfort foods like hearty soups, stews and casseroles. This creamy potato leek soup will warm your belly from early October until the final frost melts in March. Best enjoyed with friends and family.

Can’t get your kids to eat vegetables? This recipe for roasted asparagus with lemongrass, ginger and tea vinaigrette just might be your saving grace.