The fall flavours of this vegetarian recipe make it an excellent appetizer. A perfect culinary illusion, the spaghetti squash stands in for pasta in this dish. Slice it and cook it in the oven, then divide it between plates. Once the flesh has been shredded, add tomato sauce and top with cheese and basil. Everyone will be charmed by this delightful dish.

Impossible to miss spaghetti sauce when cooking with a group. In this case, we’ve given it a little “white” twist by adding celeriac and fennel. You can avoid having to deal with all the vegetable cutting by using your food processor to chop everything, including the mortadella, which ensures a homogeneous texture. The veggies release their flavour, resulting in a soft, nicely coating sauce with the ground pork. You’ll get everything you love in a Bolognese sauce, without the tomatoes!

Inspired by mulligatawny soup, a very fragrant Indian dish, this soup ticks all the right boxes of an efficient, comforting autumnal recipe. Make a large quantity of it and freeze it in several portions. To obtain the desired result, butternut squash and carrots are preferred. Add a generous spice mix and split peas to the veggies in the broth, with coconut milk as a finishing touch. A hearty vegetarian recipe to make in batches so that you can always have some on hand to warm up on chilly nights. Hurrah for soup!

Rolling meatballs in a group is always a good plan. This version using chicken is tender, generous and flavourful. It’s probably because of the dill, lemon and horseradish that season the meatballs. Plus, they’re super convenient on weeknights when you’re ultra busy because you can put them directly into the oven from the freezer. They’re also very versatile, as they can be served as hors d’oeuvres or as a main course with pita bread or pasta. Ready for the meatball chain production?

Considering that making a large quantity of dumplings could take an entire day, get people to help you in the kitchen. Choose Chinese raviolis stuffed with chopped napa cabbage and ginger to get a clumpy texture. Add ground pork and a mixture of soy sauce, then call your friends to help assemble them. Once they’re all done, freeze them (in order to cook them later directly from the freezer) or steam them, then brown them in a bit of oil. Above all, congratulate everyone on a job well done!

It’s impossible for our most popular recipe to not have a version for the air fryer. Make the sauce in a skillet while the tofu cooks in the appliance. You’ll save 10 minutes of prep time compared with the original version!

Our trick to make the skin of these drumsticks super crispy? Coat them with a mixture of baking powder and spices. Plus, to enhance both the texture and flavour of the dish, serve the chicken with an express satay sauce and crunchy peanuts.

Here’s our sandwich version of our mortadella pizza recipe cooked in the pizza oven. Trending on social media recently, it consists of making a sandwich by folding pizza dough in half rather than using bread.

Harvested in spring and fall, leeks are the highlight of this refined dish that’s sweet on your wallet. Cooked sous vide, the vegetable is elegantly served and will melt in your mouth.

Feel like trying a homemade version of that famous store-bought tofu spread? This all-purpose snack has a creamy texture and evokes the taste of eggs, without containing any. It’s perfect served with crudités and bread. Nutritious and easy to make with handy ingredients, it’ll put some sunshine in your autumn.