Apple cider caramels with chai masala.

Succulent, classic meatballs in tomato sauce, from Luisa Weiss.

Ice wine gelée with yogurt mousse and pan-roasted plums.

Peaches soaked in vanilla-scented white wine.

corn, garlic scapes and chilies, to stuff into roasted poblanos, which are then beer battered and fried. crazy good.

romesco sauce with grilled leeks

The classic iceberg wedge with bacon and blue cheese dressing.

Sugar buns, made with danish dough and a cupboard’s worth of spices.

The easiest old favourite, buttery brioche rolls from Dorie Greenspan.

Kentucky hot browns and talking about buttermilk biscuits.

three-layered peppermint crunch bark

maple walnut custard pie

a trip to the farm stand results in a rustic plum cobbler.

Fergus Henderson’s chocolate ice cream

From The Heart of the Artichoke by David Tanis, a classic potato gratin.

Alice Medrich’s No-No Nanaimo Bars; layers of nutty cocoa cookie, cream cheese filling and ganache.

In between hot cocoa and drinkable chocolate, our usual brew.

Caramel Self Saucing Walnut Pudding with Browned Butter.

Blackberry cream pie with an oatmeal shortbread crust.

Frozen Raspberry Eton Mess; lemon curd, raspberry purée, crumbled meringue and sweet cream.

Garlic and Herb Bread Twists from Gourmet Magazine.

Grilled Strawberries with Pimm’s and stem ginger, from Jamie Oliver.