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3 Sourdough Stuffing Recipes

Move Over Turkey, These 3 Stuffings Are Bound for Thanksgiving Stardom

Holiday meals just wouldn’t be the same without turkey’s best sidekick: stuffing. Soaked in gravy and flavoured with herbs and spices, it’s a holiday essential. Some home cooks follow recipes that have been passed down for generations, while others try their hand at new recipes every year, searching for a modern classic. Here, using one loaf of humble sourdough bread, we’ve created three different stuffing recipes to suit any menu. Try one or try them all, and add something a little different on your table this year.

Sourdough Toast Stuffing Base 
Preheat oven to 350ºF. Tear 1 (454 g) loaf sourdough into 1-inch pieces and divide between two baking sheets, spreading into a single layer. Toast bread in oven until golden and dry, about 15 minutes. Use in stuffing recipe of choice (below).

Date Walnut Stuffing

Date, Walnut and Cinnamon Stuffing
Preheat oven to 350ºF. In a large, deep skillet, melt 2 Tbsp unsalted butter over medium heat. Add 1 finely chopped onion and cook until translucent, about 8 minutes. Add in 1 recipe Sourdough Toast Stuffing Base (recipe above), 3/4 cup torn pitted dates and 1/2 cup chopped walnuts. Add 1-1/2 cups chicken stock, 1/2 tsp cinnamon, 1/2 tsp salt and 1/4 cup chopped parsley. Stir everything to combine, transfer to a large ovenproof baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake until crisp on top and heated through, about 20 minutes. Serve.

Sausage Stuffing

Chestnut and Sausage Stuffing
Preheat oven to 350ºF. In a large, deep skillet, cook 400 g Italian sausage (casing removed), breaking up meat with a wooden spoon until cooked through, about 5 minutes. Add in 2 ribs diced celery, 1 finely chopped onion and cook until vegetables are softened, about 5 minutes. Stir in 1 recipe Sourdough Toast Stuffing Base (recipe above), 2 Tbsp finely chopped fresh sage and 1/2 cup of roasted chestnuts (homemade, canned or vacuum-packed). Add 1-1/2 cups chicken stock, stir everything to combine, transfer to a large ovenproof baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake until crisp on top and heated through, about 20 minutes. Serve.


Apple Cranberry Stuffing
Preheat oven to 350ºF. In a large, deep skillet, heat 2 Tbsp unsalted butter over medium heat. Add 1 thinly sliced onion and cook until translucent, about 8 minutes. Add 1 large diced apple and cook for another minute. Stir in 1 recipe Sourdough Toast Stuffing Base (recipe above), 1/2 cup dried cranberries and 3 Tbsp finely chopped fresh rosemary. Add 1-1/2 cups chicken stock and 1/2 tsp salt, stir everything to combine, transfer to a large ovenproof baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake until crisp on top and heated through, about 20 minutes. Serve.

Turkey and stuffing are best buds, so we’ve compiled our best holiday bird recipes to pair with these newfangled stuffing centrepieces.

How to Shop For The Perfect Thanksgiving Turkey

Everyone knows the best part of Thanksgiving is the turkey — it’s the magnificent centrepiece that the rest of the meal is planned around. Without the turkey, loading up your plate with stuffing, cranberry sauce, mashed potatoes and gravy (especially the gravy) just doesn’t seem right. Because the turkey is so vital, you should select your bird with care, and there are many things to consider when making your purchase.


Fresh vs. Frozen

While neither fresh nor frozen is technically better than the other, there are several differences to consider. Frozen turkeys will have a sweeter taste than a fresh turkey’s gamey flavour,
they are cheaper than most fresh birds and are often more convenient. A frozen bird can be kept in your freezer for up to a year, while a fresh turkey should be purchased only a day or two before your holiday feast and stored in a very cold location. However, defrosting a frozen turkey takes a few days and must be done properly to prevent bacterial growth. (A note: pre-stuffed turkeys can also pose a risk for bacteria, so stuff your own!) Always look for Grade A meat, whether you opt for fresh or frozen.

When choosing a frozen bird, take a look at the shape of the turkey — a plump, round shape is typically best. This means there is lots of tender meat on the bones. A flatter, larger turkey may indicate a bony body, which can mean dry or tough meat. Inspect carefully; avoid freezer burn and ice crystals, and make sure there are no tears in the packaging. Don’t forget to look at the label and choose the freshest turkey possible!

If you opt for a fresh turkey, grocery stores and butchers are can provide decent poultry, but you can also make the trip to a farm. The advantage here is that you can actually ask questions about the turkey; how it was raised and its age. These factors will determine the freshness and taste of the meat. A younger turkey, for example, will be more tender than an older bird.


What exactly does organic mean? This means the turkey has been fed real grains, without pesticides and with no added growth hormones or antibiotics (which is what makes a turkey plump).
You will get a more natural taste, but pay a higher price for it. Although, around the holidays, most grocery stores have great sales on poultry, so shop around for a good deal. A truly organic turkey will be labeled with “no hormones” or “no antibiotics.”.


Free-range animals are given space to move around outdoors rather than being cooped up in the close quarters of a barn. Having some room for mobility and exercise actually helps to create
leaner and better textured meat. Plus, they are often ingesting natural foods (like grass and flowers) from their environment, which gives them more of a pure taste. Be warned, however, that not all
free-range poultry is necessarily organic. Read labels carefully.


It may sound crazy when you say you are cooking 20 pounds of meat, but for a big family meal, that is entirely normal. To make sure there is enough to go around (and some for leftover sandwiches, of course), purchase approximately 1.5 pounds per dinner guest. Cooking a large turkey takes several hours, so you may want to purchase two medium-sized birds to eliminate some cooking time.


Sometimes, a giant turkey just isn’t the right fit for your Thanksgiving meal, so here are a few alternatives:

Turkey Breast: If you’re hosting a more intimate dinner, several pounds of meat won’t be required. Opt for a turkey breast, which is white meat only.

Mock Turkey: Often referred to as “tofurkey,” this is vegetarian-friendly option involves no turkey whatsoever. It is usually in loaf form, made from tofu or a wheat protein.

Turkey Roll: These can be tricky to make, but are very easy to buy. It involves cutting the breast from the turkey in one whole piece, flattening it, stuffing it with filling and then rolling it. Fresh turkey rolls are available around the holidays, co check your local farmer or butcher.

For lots of delicious recipes for the holiday bird, check out Our Best Thanksgiving Turkey Recipes


Cauliflower Bites with Turmeric Yogurt

Bright and Bold Moroccan-Spiced Cauliflower Bites

Turn a head of cauliflower into a flavourful and healthy appetizer in less than 30 minutes.

This meat-free “wing-style” dish will entice even the most discerning carnivore with its full flavour profile. Turmeric gives this dish it’s bright yellow hue, combined with cinnamon, pepper, cumin and thyme, for a fragrant spice combo you’ll want to use on more veggies. Serve as a quick party appetizer or as part of a larger meal as a tempting veggie side dish.

Cauliflower Bites
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4 to 6


Moroccan-Spiced Cauliflower Bites:
1 head cauliflower, cored and cut into bite-size florets
1/2 tsp ground cinnamon
1/4 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp turmeric
1 Tbsp extra-virgin olive oil

Turmeric Yogurt Dip:
2 tsp lemon juice
1/2 tsp turmeric
1 Tbsp extra-virgin olive oil
2 tsp maple syrup
1/4 tsp ground black pepper
1/2 cup Greek yogurt
1 clove garlic, minced

To Serve:
1/4 cup chopped fresh cilantro or diced green onion


Moroccan-Spiced Cauliflower Bites:
1. Preheat oven to 425ºF.
2. In a large bowl, toss all cauliflower ingredients until florets are evenly coated. Spread on a baking sheet.
3. Roast for 18 to 20 minutes until cauliflower is tender and beginning to brown on the bottom.

Turmeric Yogurt Dip:
1. In a medium bowl, whisk all dip ingredients until uniformly yellow. 2. Transfer to a serving bowl. Use immediately or cover and refrigerate for up to 3 days. Stir before serving.

To Serve:
1. Arrange cauliflower on a platter, sprinkle with cilantro or green onion, and serve warm or room temperature alongside dip.

10 Delicious Ways to Dress Up Mashed Potatoes

With that big holiday dinner fast approaching, ask yourself this: are you getting tired of serving the same, boring old mashed potatoes each year? If you answered in the affirmative, you won’t go wrong with these mouth-watering recipes for mashed potatoes that will raise the bar at any holiday feast.


1. Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Giada De Laurentiis adds bread crumbs and plenty of salty, melted Parmesan cheese to top this baked mashed potato masterpiece.

2. French Potato Purée
Superbly sophisticated, Laura Calder’s recipe puts a sensational spin on mashed potatoes with this creamy purée that will dazzle adult taste buds with its subtle complexity of flavours.

3. Crème Fraiche Mashed Potatoes
Anna Olson adds green onions, garlic and thick crème fraiche to these chunky mashed potatoes that make an ideal accompaniment for just about any main.

4. Garlic and Parsley Mashed Potatoes
Fresh, aromatic garlic is lightly sautéed in butter or margarine, combining with fresh parsley for a flavour-packed variation on the comfort-food classic.

5. Grandma’s Brown Butter Mashed Potatoes
A time-honoured recipe from his grandmother, Michael Smith serves up this mouth-watering version of mashed potatoes that boasts golden-brown butter as its key ingredient, with just a touch of nutmeg to enhance the rich flavour.

6. Lynn’s Lobster Mashed Potatoes
“Opulent” doesn’t even begin to describe Lynn Crawford’s sumptuous recipe, with sweet, tender chunks of lobster tail mixed into buttery mashed potatoes for a decadent side dish that’s practically a meal in itself.

7. Horseradish Mashed Potatoes
You’ll be amazed at how adding just a bit of horseradish to mashed potatoes can add a zesty zip that takes this reliable side dish to new heights.

8. Grainy Mustard Mashed Potatoes
Fresh thyme and spicy whole-grain mustard add some deliciously powerful flavour to this kicked-up mashed potato recipe from Tyler Florence.

9. Baked Mashed Potatoes with Pancetta, Parmesan Cheese and Breadcrumbs
Smoky pancetta bacon is the secret weapon in this unbelievably flavourful variation of mashed potatoes that’s certain to satisfy any crowd.

10. Cheddar Bacon Mashed Potatoes
Imagine a bacon cheeseburger combined with mashed potatoes and you get the idea behind this creative recipe that adds the unmistakable flavours of crispy bacon and sharp cheddar.

How to Make Crispy Baked Patatas Bravas

When you go to a bar, it’s more than likely that you’ll order a basket of fries. In Spain, you’ll order patatas bravas: traditional tapas fair in Spanish bars, fried pieces of potato are drizzled with aioli or a spicy tomato sauce. Soft and creamy on the inside with a fried, golden brown exterior, they almost resemble your neighborhood diner’s home fries.

This method for “frying” the potatoes is easy and painless, uses less than 1/3 cup of oil, and they still come out deliciously crispy. Pre-heating the oiled sheet pan in the oven helps build that crispy edge on the cut-side of the potatoes, while quickly boiling them beforehand will give you that soft and creamy interior, without drying them out in the oven.

A dish like patatas bravas is nothing without a delicious sauce: a creamy aioli is perfect, and I’ve made two variations here garlic cilantro and spicy curry. Aioli is much easier to make than you think; all you need is a bowl and a whisk, and you’re all set for your next dinner party!

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4-6 appetizers



For the Patatas Bravas
680 g (1 ½ lb) fingerling potatoes
¼ cup plus 1 Tbsp olive oil
¼ tsp salt

2 Tbsp chopped chives

For the Garlic Cilantro Aioli
1 fresh egg yolk
2 cloves garlic, very finely minced
1 Tbsp fresh lemon juice
¼ tsp salt
½ cup olive oil
¼ cup finely chopped cilantro

For the Curry Aioli
1 fresh egg yolk
1 clove garlic, very finely minced
1 Tbsp fresh lemon juice
¼ tsp salt
¼ cup olive oil
¼ cup grape seed oil or other neutral oil
½ tsp curry powder
Paprika for garnish


For the Patatas Bravas

1. Pre-heat the oven to 400˚F.

2. Place the fingerling potatoes in a pot, cover with water and bring to a boil over high heat.

3. Boil for 4-5 minutes until the potatoes have slightly softened. Drain and allow to cool.

4. Prepare a sheet pan (or baking sheet with rim) by spreading ¼ cup of olive oil over it and spreading it to the edges.

5. Pre-heat the pan in the oven for 10-12 minutes until hot.

6. While the pan pre-heats, slice the potatoes in half lengthwise and toss with 1 Tbsp olive oil and salt.

7. Carefully, take the pan out of the oven and place the potatoes cut side down in the oil. The potatoes should sizzle.


8. Return the pan to the oven and roast for 30-35 minutes until the potatoes are cooked through and golden brown around the edges. Don’t move the potatoes around during the roasting process! This will ensure they really develop a nice crust on that cut side.

9. Before serving, toss with the chopped chives.


For the Cilantro Garlic Aioli

1. Place the egg yolk, garlic, lemon juice and salt in a medium to large bowl and whisk until combined.


2. While whisking, slowly drizzle in the olive oil. Whisk hard! It will emulsify.


3. Add in the chopped cilantro and whisk to combine. Taste and adjust seasoning.


For the Curry Aioli

1. Place the egg yolk, garlic, lemon juice and salt in a medium to large bowl and whisk until combined.

2. While whisking, slowly drizzle in the olive oil and then the grape seed oil. Whisk hard! It will emulsify.

3. Add in the curry powder and whisk to combine. Taste, adjust seasoning, and after plating, garnish with paprika.


Homemade Cranberry Sauce

Skip the canned cranberry sauce and make it right at home — it’s super easy to make with just five ingredients! It’s also deliciously sweet and tart, with a nice hit of citrus from the orange. Make it ahead of time and store it in the fridge so you have one less step when preparing your holiday feast.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


1 340 g-bag fresh or frozen cranberries
1/2 cup granulated sugar
3 cups reduced-sodium chicken stock
3 sprigs fresh rosemary
1 medium orange
Kosher salt and pepper

1. Add cranberries, stock and granulated sugar to a medium sized saucepan over medium-high heat. Stir until sugar dissolves. Add the rosemary, 1 tsp orange zest and 1/4 cup orange juice from the orange. Season with salt and pepper.
2. Cover the cranberry mixture and bring to a boil. When cranberries begin to burst open, uncover the sauce and continue to simmer over medium heat.
3. Cook until the cranberries have burst and the sauce has thickened, about 20 minutes. Taste and adjust seasoning. Remove from the heat and cool cranberry sauce with rosemary sprigs.
4. Once cool, discard rosemary and refrigerate cranberry sauce in an airtight container for up to 3 days or freeze for up to 2 months until ready to use.


8 Travel-Friendly Thanksgiving Potluck Ideas

Have pie, will travel. Whether it’s individual stuffing muffins or a warm pumpkin sticky toffee dessert, we’ve got eight stand-out contributions that are as portable as they are delicious to take with you to your next Thanksgiving potluck party.


1. Turkey & Sweet Leek Pie
This a great option when you’ve had multiple turkey dinners and don’t feel like lugging a 12-lb bird across town. Shredded white turkey meat combined with bacon, sage and chestnuts is topped off with a buttery, golden puff pastry crust that’s bound to be a showstopper.

2. Brussels Sprouts with Pancetta
Pan-fried salty pancetta, butter and parmesan transform this much-feared veggie into a mouth-watering side dish even the pickiest eaters will happily gobble up.

3. Warm Pumpkin Sticky Toffee Pudding with Vanilla Whipped Cream
Who needs pumpkin pie when you can have these pumpkin-flavoured sticky toffee puddings with cranberry caramel sauce and homemade vanilla-infused whipped cream?

4. Apple and Onion Stuffin’ Muffins
This carb-licious Rachel Ray recipe for individually portioned stuffing balls are jammed with breadcrumbs, celery, apples and bay leaf. The best part? Everyone gets those coveted crunchy stuffing bits.

5. Apple, Walnut & Bacon Green Salad
Thanksgiving is known for all its waistband-expanding glory, but that’s no excuse to forget about your greens. Luckily, this one has been sufficiently holiday-fied thanks to crisp sliced apples, bacon and maple caramelized walnuts for a delicious crunch that’s anything but boring. Transport dressing, salad, bacon and candied walnuts in separate containers, then simply toss altogether before serving.

6. Jamie Oliver’s Yorkshire Pudding
So you drew the short stick and got stuck with bringing bread. Dial up your culinary prowess and make these unbelievably light and fluffy Yorkshire puddings to really wow the family.

7. Frangipane Tart with Pears and Almond Crisp
An elegant take on Thanksgiving pie, this frangipane tart has an almond paste and poached pear filling with a crunchy almond topping that will be the crown on the dessert table.

8. Roasted Sweet Potato Kale Salad with Mustard Dill Vinaigrette
Roasted sweet potatoes are a must-have at any holiday dinner, but rather than mashing them with loads of butter or putting marshmallows on top, try this healthier version and nestle the roasted sweet potatoes on a bed of kale salad dressed with a tangy mustard dill vinaigrette.

Brussels Sprouts Even The Pickiest Eaters Will Love

Brussels sprouts have always been one of the most feared vegetables among kids and it’s usually because they’ve only tried one version at home: boiled to a miserable soggy, mushy mess, with no flavour at all. Thankfully in recent years chefs have been doing this vegetable justice, browning the leaves to give them a crispy crunch, adding accoutrements like nuts and maple syrup, and pairing the otherwise bland vegetable with a bit of fat from umami bombs like bacon and cheese.

Here’s an easy way to serve up this cruciferous vegetable that’s loaded with vitamins K and C. Yes, it uses a bit of pancetta and butter, so it’ll never be as healthy as just steaming them, but then again, would you rather eat them without any flavour?

If you have a bit more time on your hands, you can also roast Brussels sprouts for 30-40 minutes at 400°F after tossing them in a light coat of olive oil. But below is the quicker version perfect for a weeknight dinner.


Brussels Sprouts with Pancetta and Parmesan

(serves 4 as a side dish or 2 as a main)

1 pound (4 cups) Brussels sprouts, washed, trimmed, and halved
1/3 cups pancetta cubes
1 1/2 tsp unsalted butter
2 tsp maple syrup
Salt and pepper, to taste
Parmesan cheese, for garnish


1. In a pot of salted boiling water, blanch the Brussels sprouts for 2-3 minutes. Drain and rinse with cold water.
2. In a pan over medium heat, melt the butter. When it starts to brown, add the Brussels sprouts and stir occasionally. Continue cooking until the sprouts start to brown, 6-8 minutes.
3. Add the pancetta and cook until they start to brown and crisp up, 3-4 minutes. Pour in the maple syrup and gently toss. Season with salt and pepper.
4. Pour into a serving dish and grate a bit of parmesan cheese on top. Serve immediately.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Grilled Artichokes with Lemon Basil Sauce

Discover the delicious flavour of fresh artichokes this season by simply grilling them with a little lemon, olive oil and salt, served alongside a zesty yogurt sauce with capers and fresh basil.


Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

Juice of 1 lemon (skin reserved for zest)
4 globe artichokes
2 Tbsp olive oil
1/2 tsp salt

Lemon Zest
1/2 cup plain Greek yogurt
1/4 cup thinly sliced fresh basil leaves
2 Tbsp olive oil
1 Tbsp capers, finely chopped
1/2 tsp salt

1. Squeeze the juice from the lemon into a large bowl filled with cold water. Reserve the zest for the sauce.
2. Remove the tough, outer leaves from the artichokes until a pale yellow is revealed. Trim and peel the stem. Cut in half and remove the furry inside (the choke). Place the halves in the lemon water. Repeat with remaining artichokes.
3. Cook artichokes in a large pot of rapidly boiling, salted water for 15 minutes. Drain well.
4. Set a grill pan over medium-high heat. Brush the cut side of each artichoke with oil and season with salt. Grill, cut-side-down, for 5 minutes or until well-marked and the center is tender.
5. Stir yogurt with basil, oil, capers, reserved lemon zest and salt until well combined. Serve with grilled artichokes.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.

5-Ingredient Summer Sides for Any Main

Side dishes round out any meal — how could you possibly have a summer BBQ dinner without grilled veggies, corn on the cob or a flavour-packed salad? Side dishes may complete a meal, but they also need to be simple, and relatively quick and easy. No one wants to be slaving away over the hearty main and then have to spend another few hours cooking up a veggie side. These 5-ingredient side dishes will blow your mind — and your taste buds!

 brussel sprouts raw in bowl  

 Maple Brussels Sprouts Explosion

2 cups Brussels sprouts, halved
4 Tbsp maple syrup
4 Tbsp whole mustard
1/4 tsp sea salt
4 Tbsp grapeseed oil

1. Preheat oven to 375°F.
2. Wash and slice the Brussels sprouts in half.
3. Mix the maple syrup, mustard and grapeseed oil in a large bowl.
4. Add the Brussels sprouts to the bowl and make sure they’re all nicely coated with the marinade. Add the sea salt and keep mixing. If you like this dish a little sweeter, add a bit more maple syrup.
5. Place the Brussels sprouts on a parchment paper-lined baking sheet and bake for 35 minutes until Brussels sprouts are crisp and sweet.


 Oh-So-Pine-Nutty Kale Salad

1 bunch kale
1 container cherry tomatoes
1/4 cup pine nuts
2 Tbsp extra virgin olive oil (for tomatoes) + 4 Tbsp extra virgin olive oil (for salad)
2 Tbsp balsamic vinegar (for tomatoes ) + 3 Tbsp balsamic vinegar (for salad)

1. Preheat oven to 350°F.
2. Wash and cut the cherry tomatoes in half and place them on a baking sheet lined with parchment paper. Pour 2 Tbsp of extra virgin olive oil and 2 Tbsp of balsamic vinegar over the tomatoes and roast for 25 minutes. Alternatively, you can use 1 cup of chopped sundried tomatoes.
3. While the tomatoes are roasting, lightly toast the pine nuts by placing them on a baking sheet. Place them in the oven for 5-7 minutes and watch them so they don’t burn!
4. Wash and chop the kale into pieces and add to a big salad bowl.
5. Once the tomatoes are roasted, add them on top of the kale and then toss pine nuts on top.
6. Dress the salad with 4 Tbsp of extra virgin olive oil and 3 Tablespoons of balsamic vinegar, mix and enjoy!


 Mediterranean Madness 

1 1/2 cup kalamata olives, pitted
1 1/2 cup sundried tomatoes, halved
1/2 cup feta, crumbled
4 Tbsp extra virgin olive oil
1/2 lemon, squeezed

1. Slice the kalamata olives in half and make sure they are pitted. Place them in a bowl
2. Slice the sundried tomatoes and add them to the olive bowl.
3. Crumble feta and place in the bowl. Pour extra virgin olive oil and squeeze lemon over, mix around until everything is coated in oil.


 Caramelized Balsamic Sweet Potatoes

5 sweet potatoes, cubed
5 Tbsp balsamic vinegar
4 Tbsp grapeseed oil
1/4 tsp sea salt
1/4 cup fresh basil, chopped

1. Preheat oven to 375°F.
2. Chop the sweet potatoes in cubed and place on a baking sheet lined with parchment paper.
3. Drizzle grapeseed oil, balsamic vinegar and sea salt over the potatoes. Mix around so they are all covered in balsamic vinegar.
4. Roast in the oven for 35 minutes until caramelized, soft yet slightly crisp.
5. Place in a bowl and mix with fresh basil.


 Zippy Fennel Slaw

1 fennel bulb, sliced thinly
1 green apple, sliced into matchsticks
1/2 lemon, squeezed
1 Tbsp apple cider vinegar
Pinch sea salt

1. With a mandolin or a sharp knife, slice the fennel bulb into thin pieces and place in a bowl.
2. Slice the apple into matchsticks and add it to the bowl.
3. Immediately squeeze the lemon over the fennel and apple. Add 1 Tbsp of apple cider vinegar and sea salt. Mix around so everything is coated.

tamara-green-living-kitchen Tamara Green is co-founder of The Living Kitchen, and a Holistic Nutritionist and Natural Cook. She combines her knowledge of nutrition and passion for cooking good food to work with clients to create lasting changes in their lives.

Grilled Corn in the Husk with Cotija Cheese & Lime

Barbecue season wouldn’t be the same without grilled corn on the cob. We’ve created a modern spin on this summer classic with fresh and salty cotija cheese with some citrusy lime. Impress friends and family at your next backyard bash with this new favourite.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4


2 Tbsp canola oil
4 corn cobs in husk
1/3 cup crumbled cotija cheese
Juice of 1 lime
2 tsp chili powder
½ tsp kosher salt

1. Prepare a lightly oiled grill over medium high heat. Meanwhile, gently pull back the husk of the corn cob and remove all the hairs. Fold the husk back over the Cobb. Rub corn cobs with canola oil.
2. Grill corn in husk for 15 minutes, rotate the cobs every 5 minutes. Once grilled, pull the husks back and sprinkle the cobs with Cotija cheese, lime juice, chili powder and kosher salt. Serve warm.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.

Food Fetish: Harissa-Roasted Winter Squash

If you’ve never tried Harissa, my advice is to run—don’t walk—to your nearest grocery store or spice bar and grab yourself a stash. Because once you get a taste of this fiery Moroccan mixture of crushed hot red chilies, caraway, cumin, coriander, garlic, salt and spearmint leaves, you’ll want to throw this flavour bomb on just about everything.

From a rub on grilled meat, to a spicy addition to your best pasta sauce, Shakshuka, or the way I used it here on roasted vegetables, this bold spice mixture is an addictive way to lend depth to your favourite savoury dishes, and is just the sort of pantry addition itching to be experimented with.


Since I find that roasted squash can easily veer toward being too-sweet, a healthy whack of Harissa is a real game changer. Once I factored in the bit of crunchy coating is gives the vegetables, this spicy side landed a reoccurring role on my fall cooking repertoire.

Since I was feeling a little festive, I crumbled some goat cheese on top, along with a few bright orbs of pomegranate for some extra pizzazz.



1 acorn squash, cut in to wedges
3 Tablespoons Harissa spice blend
2 Tablespoons olive oil
2 Tablespoons crumbled goat cheese*
Pomegranate seeds*



  1. Preheat oven to 425°F. Whisk Harissa spice blend, oil and maple syrup in a small bowl.
  2. Cut the squash in half from top to bottom and scrape out the seeds with a spoon. Cut each half into 4 equal wedges.
  3. In a large bowl, toss squash wedges with Harissa mixture to coat. Roast for 10 minutes, toss once and continue to roast until squash is tender, 20-25 minutes.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

The Best Scalloped Potato Recipes

Fried, mashed, or baked — which side are you on? Potatoes are one of the most versatile ingredients you can use when it comes to side dishes, and tonight we’re opting for creamy and delicious scalloped potato recipes. Check out some of our favourite recipes below.


1. Savoury Garlic Scalloped Potatoes 

2. Salsa Scalloped Potatoes 

3. Scalloped Potato Gratin 

4. Cheesy Scalloped Potatoes 

5. Scalloped Potato Casserole 

6. Slimmer Scalloped Potatoes