Thanksgiving

Come fall, we crave cocktails with heart and spice. Here, our best drink recipes for Thanksgiving, from mulled wine to cranberry-ginger.

Think of migliaccio as an Italian cheesecake, but lighter than most North American varieties. Originally from the Campania region of Italy, it was traditionally made with millet but the recipe evolved over time to use semolina. While the cake can be made with semola, the finer variety of semolina, we prefer to use the coarse variety here. Don’t skimp on the orange, as it provides a ton of flavour.

From brining to cook times, basting and internal temperatures, these tips are everything you need for a perfect holiday bird.

Giuseppe is the former executive chef of Capo, Calgary. This butternut squash soup was his top choice in our round-up of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen.

Here are all the ways you can whip up something sweet with those cans of pumpkin purée.