CL - October 2015

Page 6

C H E C K I NG I N

Quest for the

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It’s our way of announcing special stories, recipes and photos celebrating our 40th anniversary. You’ll find it in the pages of the magazine and online at canadianliving.com/CL40.

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Our Style team found me the perfect dress for hosting Turkey Day—both the shape and the fabric are abundantly forgiving. Dress, $39, joefresh.com.

Now, as important as it is to have a reliable and delicious turkey recipe, let’s not forget the reason we celebrate Thanksgiving in the first place. We asked our October guest editor, political satirist Rick Mercer, what he’s thankful for as a Canadian in the year 2015. To discover his answer, turn to page 10 and watch my conversation with him at canadianliving.com/rickmercer. And while we’re on the subject: What are you thankful for? I hope you’ll share your thoughts with me at letters@ canadianliving.com or on Twitter @canadianliving, or, hey, tag us when you post your Thanksgiving feast photos on Facebook or Instagram.

HOW WOULD YOU TOP THAT? Does the Rick Mercer Report host prefer ice cream, whipped cream or a slice of cheese with his Thanksgiving pie? Find out (and watch him bake with our Food director, Annabelle Waugh) at canadianliving.com/rickmercer.

Sandra E. Martin, editor-in-chief

EVERYTHING YOU’D WANT TO COOK Coming to a bookstore near you on Oct. 6: Canadian Living: The Ultimate Cookbook. Yes, you read that right: Our Test Kitchen team has been busy retesting and revising classic faves, and developing new recipes—all of which come together in the definitive Canadian cooking tome, featuring salads and sides, mains of every variety, desserts, marinades and more.

CANADIANLIVING.COM | OCTOBER 2015

PHOTOGRAPHY, DAVID WILE. HAIR AND MAKEUP, TAMI EL SOMBATI

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cook some meals so frequently that I no longer need to look at the recipe; repetition has burned them into my memory. Chicken pot pie filling is one (and a great cheat is to use leftover or supermarket rotisserie chicken). Bolognese pasta sauce is another. Oh—and a basic stirfry. These dishes are proven winners with my family, and I feel eminently confident putting them on the table. Alas, that confidence doesn’t translate to Thanksgiving dinner prep. When it’s my turn to host the Super Bowl of family meals (every two or three years), it’s as though my mind has been wiped clean, especially when it comes to the pièce de résistance. How many days beforehand do I need to start thawing the turkey? What temperature does my oven need to be? How long should I roast the turkey per pound? How often do I need to baste it? Is once an hour often enough? Do I need white wine to deglaze the roasting pan for the gravy? Can you relate? Fortunately for us, Food specialists in the Canadian Living Test Kitchen have figured out all the answers, so you can stress less about your big Turkey Day meal. Whether you try the recipes in this issue (starting on page 93) or use a selection from the hundreds of options on canadianliving.com, you won’t go wrong. Every one of our recipes has been Tested Till Perfect, meaning we don’t print it until it’s guaranteed to turn out exactly right in your kitchen.


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