Food and Drink

Munich-style schnitzel richly flavoured with sweetened mustard, horseradish and melted butter.

The right ingredients and a little creativity put a seasonal twist on cheese and crackers.

Penne pasta is tossed with a kale/bell pepper mixture and topped with Parmesan cheese-crusted cauliflower florets and toasted walnuts.

In this luxurious recipe, dill-flavoured scrambled eggs are set on toast, topped with a dollop of sour cream and draped with thin slices of silky, cold smoked salmon.

Roasted B.C. lingcod fillets are topped with an easy-to-make mushroom sauce flavoured with thyme and garlic, and served with potatoes and broccoli.

Perfect for an autumn meal, this puréed parsnip and apple soup is topped with tangy cheese and toasted walnuts.

A coconut milk-based Thai-style curry heartily stocked with pieces of leftover roast turkey, vegetables, bamboo shoots, cilantro (or Thai basil) and other good things.

It’s a condiment you can serve with turkey, but also a wide range other things, from samosas to crackers and cheese.

Chicken thighs, seasoned, roasted and served with pan gravy and a dressing flecked with bits of vegetables, apples and walnuts make for a perfect fall meal.

Some of the milk added when making butterscotch pudding is replaced with canned pumpkin, giving the dessert an orangey autumn hue and a mild taste of pumpkin.