You are here


Classic Pecan Pie

There is much to love about sweet, nutty pecan pie, but it’s easy for this simple dessert to turn out tooth achingly sugary and void of pecan flavour, with a curdled filling sogging a leathery crust.

We wanted to create the ideal recipe for a not-too-sweet pie with a smooth-textured filling and a properly baked bottom crust. We decided to start from the bottom up.

This quiche’s velvety custard makes it perfect for any party

This quiche’s velvety custard makes it perfect for an elegant affair or a laid-back brunch. Store-bought pie dough, partially baked and still warm, can be used in place of the homemade crust.


Servings: 6-8

Start to finish: 3 hours 30 minutes (plus 2 hours, 45 minutes chilling and cooling time)

Roasted Squash with Salsa Verde

Most of the time, I end up putting my energy into the main course. You, too, right? The side dishes then have a tiered level of time and effort afforded to each of them, often ending with something exciting like “rice.”

But sometimes it just makes sense to flip that paradigm on its head, keep the main dish undemanding and uncomplicated, and show the side dishes some love.