Apple Fig Bread Pudding with Maple Walnut Sauce

Maria considers her bread pudding — which she makes to use up stale bread — "somewhat of a Portuguese dish given that it's been born out of the judicious use of food." The recipe also calls for dried figs, a plentiful fruit in Portugal. "The maple syrup," says Maria, "gives it that extra bit of sweetness and decadence," and honours Canada, the country where she's lived most of her life.

Pink Lady Salad

Sweet Potato Soup with Coriander

Cran-Raspberry Sipper

Plum-Glazed Roast Turkey with Plum Gravy

Pick up the October 2006 issue of Canadian Living magazine and celebrate Thanksgiving with our "Dining Inn Style" menu for eight featuring this tantalizing main event.

Spiced Pears

When Apples, Peaches & Pears (James Lorimer) was republished last summer, it garnered a Gourmand World Cookbook Award. From this second cookbook by Elizabeth Baird comes a pickled pear recipe with a Riesling dessert pear variation to honour both the season and the prize.

Chocolate Caramel Bites

This chewy caramel requires a watchful eye and constant stirring.

Sweet-and-Sour Halibut with Vegetable Noodle Stir-Fry

Chinese Chicken Stock

This light stock is a good foundation for soup and for use in Chinese stir-fries.

Roasted Vegetable Hummus

Roasting the carrots, shallots and garlic brings out their natural sweetness. If you prefer a looser dip, add a little more water. Keep it covered with plastic wrap until just before serving then give it a stir. Offer it with flatbread for dipping.