Whip up a true autumn treat with this Warm pumpkin-pie cocktail recipe, add pumpkin purée and pressed apple cider to spiced dark rum and whipped cream.

Warm pumpkin-pie cocktail recipe

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Halloween

Recipes

If you think your recipe for this comfort-food fave couldn't be more decadent, think again. Our three-cheese version is over-the-top and utterly delish.

Modern mac and cheese recipe

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Dinner

Don't let the whole-wheat pasta and pumpkin fool you: This mac and cheese is indulgent and luxurious. Find more recipes at Chatelaine.com!

Whole-wheat mac and cheese

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Hearty fall fare means pot pie! (These individual mushroom pot pies just might be our favourite yet.) More recipes at Chatelaine.com

Sausage and mushroom pot pie

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fall

This weeknight dinner is a deceptively simple dish that looks amazing. (For nights when you're low on time, but still crave something different for dinner.)

Polenta with mushrooms and fried egg

a:1:{i:0;s:743:"1. Melt butter in a large frying pan over medium. Add fennel and cook until tender, about 10 min. Stir in mushrooms until warm, 1 min. Stir in lemon juice. Transfer to a plate. 
2. Boil 2 cups milk, water and salt in a saucepan. Reduce heat to low. Whisk in cornmeal and simmer until thickened, 2 to 3 min. Remove from heat and let stand for 
2 min. Whisk in remaining 
1/2 cup milk and parmesan.
3. Return frying pan to burner over medium. Add oil. Crack eggs into pan. Cook, covered, until whites are set but yolks are still runny, 2 to 3 min. 
4. Divide polenta among 4 plates. Top with mushroom mixture, then egg. Sprinkle with fennel fronds.
Per serving  364 calories, 19 g protein, 38 g carbs, 15 g fat, 4 g fibre, 626 mg sodium.
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stovetop

Warm pumpkin-pie cocktail

Modern mac and cheese

Whole-wheat mac and cheese

Sausage and mushroom pot pie

Polenta with mushrooms and fried egg