We weren’t sure whether this slightly sweet, slightly savory, very Italian pear tart belonged best at brunch or dessert. And then we realized it doesn’t matter. Our favourite items for either occasion often are those treats that straddle the line a little, and this elegant autumn tart delivers that perfectly.
These earthy, hearty turnovers work equally well as a fall gathering appetizer and an easy weeknight meal. And not just because they are a delicious and comforting hand pie that pairs wonderfully with red wine.
The annoying thing about Dorie Greenspan is that no matter how much you don’t like to bake, aren’t good at baking, don’t even want to bake... If you listen to her long enough, you’ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat. Her can-do attitude is that infectious.
LONDON, Ont. — It’s obviously incorrect to say heirloom vegetables are “new” to Canadian kitchens. But it’s fair to say the interest in them “has increased very dramatically over the last decade,” says a spokesman for the Organic Council of Ontario.
Roasted Rutabaga With Guinness Glaze
Guinness, a dry Irish stout, gives the already slightly peppery rutabaga a mildly bitter edge that’s tamed by the addition of brown sugar. As the rutabaga cooks, the Guinness evaporates and the olive oil gives the turnip a glossy finish. Use smaller, unwaxed rutabaga for the sweetest flavour.
175 ml (3/4 cup) Guinness
45 ml (3 tbsp) olive oil
A pumpkin pie. Rolled up in a cinnamon bun. Do we have your attention yet?
That’s right... We took our autumn baking to a delicious new level by combining two classics, then topping them with an intensely good homemade caramel sauce spiked with flaked sea salt for added oomph and to contrast to all that sweetness.
TORONTO — After publishing a food magazine for 13 years in French, Ricardo Larrivee is launching an English version.
Just as you’re finally finishing up the mounds of zucchini that have haunted you all summer, autumn’s overabundance of butternut squash hits you. Time for some fresh ideas.
Sweet and savoury treats that are gluten-free and vegan don’t have to lack texture and flavour. Ashley Wittig has created a range of mouthwatering recipes in “Bunner’s Simple and Delicious Gluten-Free Vegan Treats,” co-authored with partner Kevin MacAllister. The cookbook is based on recipes served to their customers in Bunner’s Bake Shop, which has two locations in Toronto.
Apples and sausage and sweet potatoes, all baked up together. Does it get more wonderfully autumnal?