4 things our food editors love this month
Love crunch gingerbread granola.
4 things our food editors love this month
Turning cookies into keepsakes
Make gift giving extra special with these beautiful, edible tree ornaments. To decorate, pipe a thin border of white royal icing onto the cookies, then flood with more icing. Let icing dry for at least 36 hours. Stir together equal parts of royal blue gel food colouring and vodka, and use fine-tipped food-safe paintbrushes to make your designs. Let cookies stand until colour is dry, then add some butcher’s twine or ribbon.
Spicing up every meal
Vendors in Rome’s Campo dei Fiori market sell a mix of herbs and chilies that complements a variety of dishes. Stir up a batch in just five minutes; this savoury spice blend makes a great instant gift.rn
Our famous fruitcake
Every year, we get letters and phone calls asking for this recipe. Originally in our December 1997 issue, it is moist, rich and delicious (thanks to a secret ingredient or two). No wonder it’s Canada’s favourite fruitcake! What’s your family’s favourite holiday recipe?
Holiday cereal
Serve gingerbread for breakfast with this delicious granola, flavoured with molasses and sweet spices. Get it while you can — this festive cereal is available only until December 31st.
Love Crunch gingerbread granola, $6, Nature's Path.
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Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.