Dinner

This recipe is wonderful for many reasons: A whole head of cauliflower caramelizes in a skillet before being simmered with heavy cream, black pepper, pecorino cheese, and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing...it’s all very dreamy. But really, it’s the pecorino breadcrumbs we’re here for, and that’s okay—they’re magnificent. A crunchy, oily, salty vehicle for more cheese and much-needed texture, they’re the ideal finish to a saucy pasta such as this, but please don’t stop there. Use them as tiny croutons to finish a Caesar salad or scatter them over the top of a pot of saucy beans. Once they’re in your life, you’ll never want to be without them.

An autumn salad, but with an Asian-Canadian twist. The dressing, made by blending fried shallots, imparts a delicious roasty flavour to every ingredient it clings to. —Jannell Lo

From stainless steel to ceramic non-stick, here's what we've been cooking with.

This holiday, we’re celebrating by sharing the load of making the feast. Everyone brings their best dish—and everyone digs in.

Sharp and citrusy, sumac adds a pleasantly sour pop to marinades, salads, and more. Here's how to cook with it.