Trade in your traditional Thanksgiving sweet potato casserole for our sweet and spicy maple syrup and Aleppo pepper-glazed version.

Back in the Day Bakery co-owner, Cheryl Day's pecan galette recipe pairs her extra-flaky all-butter pie crust with a simple yet delectable filling.

This baked polenta recipe from the Ottolenghi Test Kitchen is covered in feta, béchamel and za’atar tomatoes. Perfect for gluten-free nights! 

Soft paneer cheese marinated in Diaspora Co.'s Tandoori Masala blend is a saucy and delicious take on the paneer tikka appetizer.

This habanero oil from Chef Fermín Núñez of the Austin, Texas-based restaurant Suerte, is a great spicy post-bake pizza drizzle

Inspired by Fermín Núñez of Suerte in Austin, Texas, this acorn squash, quesillo and habanero oil pizza celebrates seasonal produce. 

Based on a Thanksgiving favourite, Brussels sprouts gratin, this pizza combines mozzarella, Gruyère, and cheddar with bacon and Brussels sprouts for a slice that’s at turns nutty, cheesy, and savoury.

Hot dogs wrapped in store-bought dough make for a mummified Halloween treat that’s easy to cook and sure to delight kids.

Share this mini spider olives pizza with your kids this Halloween. Easy to make and spooky without being scary, it’s great for a party.

Capture the joy of a fun-size Halloween candy bar in this peanut, caramel and chocolate dessert pizza.

It's the classic BBQ feast atop a crispy pizza base - fire-roasted corn, chicken and sweet red peppers finished off with a tangy BBQ drizzle.

Try our version of a classic Detroit-style pizza with mozzarella, cheddar and pepperoni!