Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze. A Cinnabon in donut form. Gooey, rich, & easy.
Shrimp and Grits for One - Pure comfort food!
Chili Paneer - The ever popular Indian cheese paneer stir fried in a spicy soy chili sauce with bell peppers and onions. A classic Indian Chinese fusion dish!
Turkish Delight Semifreddo with Pistachios, Rosewater and Pashmak
Olive spread, with fresh parsley and garlic for added flavor
Brown Bread And Rum Ice Cream. No churning required!
Creamy Butternut Squash Soup – Blended with Carrots and Potatoes
Mini spiced pumpkin Bundt cakes with maple glaze.
Tomato And Mustard Chutney - A sweet, sour, hot and zingy pantry staple from India's east!
Grilled Sous-Vide Octopus w/ Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette
the kitchn investigates roasting in clay bakers vs dutch ovens.
8 varieties of Roasted Pumpkin Seeds. From sweet to savory to spicy, these are all delicious!
Ktarian chocolate puff inspired by Star Trek. Made with 17 types of chocolate, Chantilly cream and chocolate ganache.
Gluten-Free Pumpkin Spice Bread with Crystallized Ginger and Walnuts
Arugula, Fennel and Orange Salad - A beautiful cool-weather salad full of vibrant flavors!
Lightened Up Chicken Pot Pie ~ Fat-free milk, colorful veggies, plump chicken, flavorful gravy and a flaky, buttery crust to help tie it all together.
A chewy, satisfying peanut butter cookie (that has NO butter and is low-calorie!)
These asiago cheese and turkey bites make the perfect little appetizers.
Boston cream pie cupcakes. Fluffy white cake, creamy vanilla custard filling, and a chocolate ganache topping.
A simple but delicious butternut squash soup that's creamy and rich with just vegetables and stock. A perfect light but filling and comforting soup for fall.
Bruschetta with lima beans, slow-roasted tomatoes, basil and goat cheese
Crispy Eggplant Fritters with Smoked Mozzarella act as the perfect vegetarian appetizer or party snack.
Mustard-lime chicken and cilantro-lime vinaigrette
Loads of autumn flavours in Alain Ducasse's delicious pumpkin soup
Sweet Potato and Duck Pot Pie for the Gluten Free Ratio Rally
Comforting warm butternut squash soup with smoky spices, topped with crispy sage leaves and toasted pepitas
No-Bake Butterfinger and Pretzel Cheesecake
Cheddar Cheese Biscuits with Buttermilk
Pork belly big squid ramen ~ The name says it all for this take on ramen.
Soft-centered Mocha Pudding— A treat worthy of special occasions!
Twice-fried chicken with none of the grease. Thanks, Korea!
A hot, crunchy, sweet and gooey breakfast "quesadilla" filled with chocolate and bananas.
Toasted-Marshmallow Topping ~ Homemade Marshmallow Fluff!
Julia Child's French Onion Soup, Pressure Cookerized -tips on converting a traditional recipe to the pressure cooker.
JuanTon ~ Created for Eater's first ever Chinese Food Week this deep-fried burrito behemoth is Tinga's interpretation of Chinese. It explodes with short ribs seasoned in five spice, pickled red cabbage, Thai chili, and more!
Honey roasted butternut squash soup with rosemary and pine nut croutons
Cream cheese banana bread - a rich and super easy banana bread that actually tastes like bananas!
Protein Cheesecake with Mango. Yes, cheesecake can be healthy, high in protein and delicious. Endless flavour possibilities
Skillet Rosemary Chicken with potatoes, lemon and mushrooms
Cream Cheese Brownies ~ Creamy, delicious cream cheese filling sandwiched between the fluffy brownie and an amazing crust at the top.
The Toronto Underground Market is a new "food community market" where up-and-coming chefs can showcase their eats for hoards of hungry foodies.
Caramel Apple Cupcakes ~ Apple spice cake with caramel buttercream and caramel drizzle.
Meatless tempeh kebabs, spiced with fresh garam masala and fennel, mixed with mint, cilantro paste and grilled to perfection. Gluten-free too!
Grissini ~ Pencil-sized sticks of crispy, dry bread originating in Turin, Italy.
Chest of scallops ~ Grilled scallops with crispy potatoes and parsley gremolata.
Maple Syrup! A fascinating article from The Atlantic on the history of the sweet sap and the reason why the cheaper grade B actually tastes the best.