Thanksgiving

This hearty salad recipe—excerpted from Fraiche Food by Jillian Harris and Tori Wesszer—was inspired by a similar dish the pair enjoyed at Heirloom, a Vancouver eatery known for its unbelievable vegetarian food.

This versatile gourd makes an eat-your-veggies healthy alternative to the usual pasta.

Inspired by the fancified grilled cheese of the early 2010s, this creamy mac and cheese is coated with three types of cheese and sweet roasted squash for a seasonal take on our favourite pasta dish. Roast the squash a day or two in advance, then refrigerate until needed. Gently stirring in the cheese without melting it will give you a deliciously gooey effect when serving.

A fun citrus-infused drink, this vodka soda goes well with our chocolate-covered pretzels and can also be turned into a mocktail.

This fresh and fruity salad features fig, pomegranate and toasted hazelnuts — a fall fantasy.