In our fall food issue, local chefs such as Elizabeth Bryan of Dock Lunch and Peter Isacu of Seasons in the Park say that turkey doesn't have to be predictable. Plus, chef Pino Posteraro gives us a recipe for one of his simple yet delicious favourites and Kurtis Kolt recommends a few wines worth the splurge.

Dining Features

Experts offer tips for a pared-down Thanksgiving turkey

Oct 7

Two chefs and a turkey farmer have come to the rescue with inspiration for inventive turkey dishes suitable for smaller gatherings.

Cooking

Pino Posteraro’s easy roasted chicken is simple but delicious

Oct 7

It’s hard to disagree with a chef who runs one of the city’s most notable fine-dining establishments.

Wine Beer & Spirits

Three exceptional wines, no special occasion required

Oct 7

I’m not going to say these three are necessarily special-occasion wines, though their prices will likely slide them into that category.

Commentary

David Suzuki: Remember ecological and economic costs of food waste this Thanksgiving

Oct 6

This Thanksgiving dinner, whether you’re vegan, vegetarian, carnivore, locavore, or pescetarian, plan for a zero-food-waste meal.