Homemade Pumpkin Pie Spice
"To add delicious flavour to your pumpkin pie recipe, try this pumpkin spice. This pumpkin pie spice blend can also be used to make spiced nuts." —Mary Dixon, Catlin, Illinois
So-Sweet Squash Pickles
"These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to...
Zucchini Pineapple Jam
"Need a way to use up zucchini? Try this wonderfully flavoured jam. The pineapple adds so much sweetness." —Kathy Weese,...
Salsa Corn
"All you'll need for this corn salsa recipe is corn and pico de gallo—a simple and effective solution for last-minute...
Ravenswood Blueberry Miami Rib Marinade
The freshness of the blueberries, sweetness of honey and bold flavours from Ravenswood Zinfandel makes this marinade a sure fire...
Jackson-Triggs Sparkling Maple Bacon Jam
Inspired by the Canadian flavours we all know and love, this Sparkling Maple and Bacon Jam melds nostalgic ingredients together...
Three-Ingredient Cherry Jam
This simple, yet tasty, three-ingredient recipe for cherry jam uses Walmart Great Value fruit, chia seeds and maple...
Maple Cranberry Sauce
A delicious, Canadian twist on your traditional cranberry sauce.
Lynn Crawford’s All-Purpose Spice Mix
Enhance your favourite recipes with this all-purpose and long-lasting spice mix.
Preserved Roasted Peppers
Preserve peppers the right way with this delicious and simple recipe.
Olive Dip
Your guest will rave about this easy-to-prepapre dish. Try it and make a change from your usual cheese dips -...
Saffron Oil
One of the oldest and most popular spices in the world, saffron is known for its colour, flavour, smell and...
Lightly Acidic Oyster Marinade
The beer in this recipe by Daniel Notkin of The Old Port Fishing Co. in Montreal rounds out the lightly...
Moroccan Marinade
Morgan Wilson of Trios Bistro in Toronto likes Moroccan marinade with branzini (or catfish or mahi mahi); the...
Adobo Marinade
Chef Jason Townes, from Ryan Duffy's in Halifax, serves wild-caught Pacific salmon with adobo marinade. Strong-flavoured salmon can...
Japanese Seven-Spice Marinade
The shichimi togarashi (Japanese seven-spice) marinade by Kyle Groves, of Calgary's Catch & The Oyster Bar, goes well with albacore...
Nutty Apple Butter
Got fresh-picked apples and peanut butter? That's virtually all you'll need to make this creamy riff on PB&J. Dunk in...
Forager’s Sauce
The tannic acidity 
of the berries cuts through the char's 
natural fats, and the spruce buds give it earthy, smoky...
Spicy Miso and Lemon Basil Aioli
Serve this mildly spicy and fragrant aioli underneath grilled char. With its citrus notes, the lemon basil adds freshness; the...
Salsa Fresca
Chef Rossy Earle is the creator of SupiCucú Latin American specialty foods. Her first offerings to go...
Ten-Minute Salsa
Whip up this quick salsa to add some spice to your next dinner party.
Freezer Berry Jam
Number of servings : 96 (2 tbsp or 25 mL each) Prep time: 50Â min (plus set time) Cooking time: Type
Blackberry Apple Jelly
Preserve summer's bounty with this sweet and savoury treat.
Hot Pepper Jelly
Number of servings : Prep time: 1Â hr (plus set time) Cooking time: 48 (2 tbsp or 25 mL each) Type
Port-and-Red Wine Mayo
Use this tasty mayonnaise to compliment the Au Pied de Cochon Foies Gras Burger recipe.
Red-Fish-Blue-Fish Tartar Sauce
Use this tartar sauce for the Qualicum Bay Scallop Burger recipe.
Lemon-Pickled Onions
Use these specially-prepared onions for the Qualicum Bay Scallop Burger recipe.
Golden Shallot Mayo
Use this mayo to compliment the Qualicum Bay Scallop Burger recipe.
Au Pied de Cochon Foie Gras Burger
Martin Picard, chef-owner of Au Pied de Cochon in Montreal, is notorious for his rich and decadent fare. His infamous...
Pickled Crudités
The pickling process gives these veggies a great bite-and they look gorgeous too.
Hot Pepper and Olive Oil
Number of servings : about 1 L (4 cups) Prep time: 30 minutes Cooking time: 10 minutes Type of meal
