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RICARDO magazine A Colourful and Plentiful Autumn
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A Colourful and Plentiful Autumn with RICARDO Magazine
Fall is the perfect time to prepare comforting dishes that smell oh-so good! Like you, we’re trying to answer the age-old question: “What should I cook?” You’ll want to put the best of the season on your plate, like we do in this issue. To do so, consult our inspiring features and recipes that have been designed with cooking local ingredients during this colder time of year in mind.
Specifications
Also in this issue:
- THE BEST TARTE TATIN There exist many legends regarding the creation of this apple tart. One is the tale of one of the Tatin sisters who forgot the crust and added it part way through baking. Another version claims the tart fell over while being removed from the oven, but was still served upside-down. Whatever the true history, the tarte Tatin will charm you regardless.
- WE LOVE: REESE’S® BROWNIES After biting into these brownies, you won’t want to go back to the regular version! Not only are they extremely moist, they’re loaded with candy-coated peanut butter pieces and chocolate for an irresistible sweet and salty taste. It’s the perfect dessert to bake using this year’s Halloween haul.
- DAIRY-FREE SQUASH RISOTTO Parmesan cheese is usually added to most risotto recipes to provide taste and a creamy texture. We created this rich and flavourful recipe without using any cheese, thanks to butternut squash and lemon zest. We even went so far as to not use any dairy products.
- The magazine is available in French only