Instead of making two pies, make one sheet pie for a little variation on the traditional. If rolling out a sheet of pie crust seems daunting, try this easy press-in crust, more like a pecan-studded granola bar than a pastry. Garnish the squares with whipped cream and serve up to guests. Ingredients 2 cups rolled
Entertain in a snap with this easy, elegant appetizer. A beautiful topping of cranberries, jewel-like pomegranate arils and rosemary gets an added crunch from the pecans to complement the baked Brie’s creamy, rich texture. Ingredients 1 8-ounce wheel of Brie 1 cup cranberries, fresh or frozen 1/2 cup maple syrup Zest of 1 large orange
For plant-based comfort food, you can’t beat a pan of butter-soft roasted squash and root vegetables. Maple syrup and earthy sage are flavors used frequently in Indigenous food traditions. Check out NĀTIFS (natifs.org) for more inspiration from Native foodways. Ingredients 4 cups winter squash (about 3 pounds) 4 medium parsnips, peeled 1 pound sweet potatoes, peeled 2
Holiday time is eggnog season! In these pillowy rolls, eggnog replaces milk for an even richer, slightly denser result. Nutmeg gives the filling the classic aroma of eggnog, and the walnuts add a little crunch. Ingredients 4 1/2 cups all-purpose flour, plus more for shaping 1/2 cup sugar 1 tablespoon instant-rise yeast 1 teaspoon salt 1
