entertaining

A good roasted chicken isn’t just for Sundays. By splitting the chicken in half and laying it on top of a loose stuffing-like layer, you can have all the aromas and flavours of autumn in half the cooking time. What I like best about making this stuffing is that it’s not actually stuffed into anything. This allows the bread bits at the bottom of the roasting pan to toast up, adding a delectable caramelized crispy bite here and there when you eat this dish.

Host a fiesta with our menu of tequila and lime cola, chips and salsas, cilantro soup, pork carnitas and margarita pudding

We did the menu planning for you.

An elegant (and easy) way to update baked brie is by adding a simple sauce of maple syrup, nuts, citrus peel, cranberries and spices.

Eton mess—kind of a cross between trifle and pavlova—makes the perfect sweet-tart-creamy-crunchy ending to a festive meal. Both the meringues and the saucy fruit can be made days ahead, so all you need to do is whip your cream and assemble your mess—either in individual bowls or glasses or on a platter, family-style—when you’re ready for it.