Food and Drink

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.

Inspired by the hamburger steak, this version is served with a Japanese-style barbecue sauce and wasabi-mashed potatoes.

Harvest of hard-shell squash, onions, corn, tomatoes, zucchini, cabbage and peppers helps fill tasty tostadas

It turns out we’ve all been cooking risotto the wrong way. On a trip to Milan, we learned that risotto does not require the constant vigilance and uninterrupted stirring we thought it did. No slow simmer.

Duck confit technique also works very well with plump chicken legs

The low-calorie source of fibre, minerals and vitamins is a good vegetable to always have on hand

Basically, Frikadelle requires stock or water, vegetable and meat, so you can vary the ingredient list to suit your taste

Serve this dish with toast for breakfast, brunch, lunch or even dinner

Take advantage of in-season prune plums to create sauce that works well with many dishes

Cheeseburger salad bowls have lots of flavour, without the bun