It’s the perfect time to throw a low-key Canadian harvest-inspired gathering to bring friends and family back to the table to feast on the rich tastes of late fall

Do you prefer to boil or roast? Do you save the greens? Read our kitchen apprentice's tips for working with this healthy vegetable.

Fermentation may seem intimidating, but this method, which I learned from Montreal food stylist and fermentation teacher Blake Mackay, is super easy and a great way to preserve any leftover cabbage from another recipe—which is often likely when you’ve bought an entire head. You need to eat sauerkraut raw to get the maximum probiotic benefits, but it’s also delicious when braised with fresh cabbage or used in stews, like Polish bigos.—Camilla Wynne

Don't let pumpkin get all this glory this fall. Butternut squash shows off its similar flavour vibes in this easy snacking cake.