Trust us, you'll want to make extra.

Mashed potatoes are a must-have at any Thanksgiving feast, and this 2004 version is extra dreamy. Chives add a fresh burst of flavour, and creamy Boursin lends richness and a slight tang.

The ultimate mashed potatoes are made with these Canadian spuds.

With just four ingredients, Joel Robuchon's luxurious purée de pomme really brings the wow factor.

Squash season is here—and we're ready to lean into it, starting with a creamy mac n' cheese.

This autumn go-to is good for more than just pies! Try pumpkin purée in chili, oatmeal or stew. And it's easy to make yourself. 

Butternut squash can be unwieldy and difficult to chop, so try this before you cut it—plus, delicious recipes to make the most of your CSA haul. 

With its ridged skin, acorn squash is challenging to peel; just leave the peel on, it’s edible and will become soft when cooked.

Sometimes called “pastel impossible,” which translates to impossible cake, chocoflan is a dessert for the chocolate lovers, the cooking science nerds and the efficient home cook who wants the wow-factor of a layer cake without the work of actually making one. After pouring an eggy milk custard over a dark chocolate cake batter in a bundt pan, the layers reverse during baking, as if by magic.

It is delicious. It is also very, very high in sodium.

A festive twist on a classic spritz, this version adds cranberry juice and uses frozen cranberries to both chill and garnish the drink and sprigs of rosemary to add wintry enchantment.

These sugared cranberries are the perfect garnish for almost any holiday dessert (but they're pretty good for snacking, too!).