love & harvest

Category: winter recipes

  • Hearty Shepherd’s Pie

    Hearty Shepherd’s Pie

    This hearty shepherd’s pie is ground beef simmered with carrots, green beans, bell pepper, oregano and a handful of raisins, topped with nutmeg mashed potatoes and baked at 375°F (190°C) until golden. It makes about 6 servings. Plan about 1 hour 45 minutes. These times are estimates and vary with your stove, oven and dish. Cook the beef to 160°F (71°C).

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    Fall may be all about pumpkin spice and sweet treats (hello, spiced pumpkin pie), but when autumn hits, my mind is completely consumed by one thing: potatoes. Should I mash it? Roast it? Fill it? Smash it? Boil it? I constantly think about it!

    This is one of those recipes our whole family loves. If your kids have been going to Bible classes, be ready to stand corrected, because in our house this dish is never called shepherd’s pie. Get ready to be gently lectured on why it obviously has to be called David’s Pie!

    Besides the usual filling of ground beef, carrots and green beans, we add raisins. That’s right! They give a subtle sweetness against the savoury sauce. Once the dish goes into the oven, the kids come running down the stairs because they know EXACTLY what’s inside. So here’s my trick: write a list of chores before dinner. They are so eager to eat that they will do almost anything.

    One honest note on the name. Shepherd’s pie is traditionally made with lamb, and the ground beef version is often called cottage pie. We make ours with beef, so if you’re looking for another cozy ground beef dinner, try my ground beef chili too.

    Glass baking dish of shepherd's pie with a dark golden mashed potato top, a corner scooped out to show the ground beef and vegetable filling.

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    Ingredients

    Here’s what goes into it. Exact amounts are in the recipe card below.

    • Mashed potatoes: 2 lb (about 900 g) russet potatoes, water and salt for boiling, butter, sour cream, freshly grated nutmeg, a pinch of dried thyme, salt and pepper.
    • Beef filling: 1.5 lb (about 680 g) lean ground beef, garlic, white onion, carrots, green beans (fresh or frozen), green bell pepper, oregano, beef flavour powder, raisins, salt and pepper.
    • To deglaze: 1 cup red wine. For an alcohol-free version, use 1 cup beef broth instead. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you’re serving kids or anyone avoiding alcohol.
    • Topping: a few thin slices of butter and a little extra grated nutmeg.

    Equipment you’ll need

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    How to make hearty shepherd’s pie

    Step 1: Boil the potatoes. Peel and quarter 2 lb of russet potatoes and put them in a large pot. Cover them with cold water and salt the water generously. Bring to a boil and cook about 15 to 20 minutes, until fork-tender. Drain them well in a colander, pouring away from you so the steam doesn’t catch your face.

    Step 2: Mash the potatoes. Put the potatoes back in the pot and mash them with 2 tablespoons butter, 1/4 cup sour cream, 1 teaspoon grated nutmeg, a pinch of dried thyme, salt and pepper until smooth and creamy. Set aside.

    Step 3: Brown the beef. Heat a large skillet over medium-high heat and add 1.5 lb lean ground beef. Wash your hands, and anything that touched the raw beef, with hot soapy water. Cook the beef, breaking it up, about 8 to 10 minutes, until browned with no pink left. Check it with an instant-read thermometer: it needs 160°F (71°C). Carefully spoon off any extra fat into a heatproof container. Let the fat cool, then put it in the trash. Never pour it down the drain.

    Step 4: Make the filling. Add 3 minced garlic cloves, 1/2 diced white onion, 2 chopped carrots, 1 cup green beans and 1/2 diced green bell pepper. Sauté about 5 to 7 minutes, until the vegetables soften. Stir in 2 teaspoons dried oregano and 1 teaspoon beef flavour powder (beef bouillon powder, any brand). Pour in 1 cup red wine (or 1 cup beef broth) and scrape up the browned bits from the bottom of the pan. Toss in 1/4 cup raisins. Simmer about 10 minutes, until the liquid reduces into a rich, glossy sauce. Season with salt and pepper to taste.

    Step 5: Assemble and bake. Preheat your oven to 375°F (190°C). Spread the beef filling in an even layer in a glass oven-safe square dish (8-inch square, 2 quart). Set it on a baking sheet to catch any drips. Spoon or pipe the mashed potatoes generously over the top. Scatter a few thin slices of butter over the potatoes and grate a little extra nutmeg right over the surface. Bake about 25 to 30 minutes, until the filling is bubbling at the edges and the potato top is golden and crisp. The centre should reach 165°F (74°C).

    Close-up of baked shepherd's pie showing a dark golden potato crust, a creamy mashed potato layer and the ground beef filling with carrots and green vegetables.

    Step 6: Rest and serve. Set the hot dish on a dry trivet or wire rack and let it rest about 10 minutes, so the filling settles before you scoop it.

    A serving of shepherd's pie in a white scalloped bowl, with browned potato topping next to the ground beef and vegetable filling.

    Tips for a better shepherd’s pie

    • Use a thermometer for the beef. Colour alone can fool you. Ground beef is safe at 160°F (71°C), the USDA safe minimum, so check it before the vegetables go in.
    • Drain the potatoes well. Wet potatoes usually give you a runny mash that sinks into the filling. Let them steam in the colander for a minute before mashing.
    • Let the sauce reduce. If the filling is still soupy when it goes into the dish, the bottom layer can turn watery. Simmer until the liquid reduces into a rich, glossy sauce.
    • Don’t skip the butter slices on top. They help the potato top brown in the oven.
    • Love mashed potatoes? My garlic mashed potatoes are another way to get your fix this fall.

    How to store and reheat leftover shepherd’s pie

    Shepherd's pie in a glass baking dish with a slice removed, showing the potato layer over the beef filling.

    Refrigerate leftovers within 2 hours of baking (1 hour if the room is above 90°F / 32°C), in shallow airtight containers. Eat them within 3 to 4 days. Reheat until steaming hot and 165°F (74°C) in the centre. A covered dish in the oven can work well, since it keeps the potato top from drying out.

    Shepherd’s pie FAQ

    Is shepherd’s pie made with beef or lamb?

    Traditionally, shepherd’s pie is made with lamb, and the ground beef version is often called cottage pie. This recipe uses lean ground beef, the way we make it at home. If you use ground lamb instead, cook it to 160°F (71°C) too.

    Why put raisins in shepherd’s pie?

    They add a surprising, subtle sweetness that plays off the savoury sauce.

    Can I make it without wine?

    Yes. Use 1 cup beef broth instead of the red wine and deglaze the pan the same way. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you’re serving kids or anyone avoiding alcohol. If you use broth, taste before adding salt, since the broth and beef flavour powder can be salty.

    How long do you bake shepherd’s pie at 375°F?

    About 25 to 30 minutes here, because the filling and potatoes are already cooked when they go into the oven. Bake until the filling bubbles at the edges, the top is golden and the centre reaches 165°F (74°C).

    What temperature should shepherd’s pie be cooked to?

    Cook the ground beef to 160°F (71°C) in the skillet. The baked pie should reach 165°F (74°C) in the centre, and leftovers should be reheated to 165°F (74°C) too.

    Can you make shepherd’s pie ahead of time?

    You can make it ahead. Let the filling cool in a shallow layer first, then assemble it, cover it and refrigerate it within 2 hours of mashing the potatoes. Bake it the next day. A cold pie usually needs extra time in the oven, so go by the thermometer: 165°F (74°C) in the centre. If you use a glass dish, follow its maker’s instructions on going from the fridge into a hot oven.

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    Make it your own, and write that chore list before it comes out of the oven!

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    Shepherd's pie in a glass baking dish with a golden potato top and a scoop removed to show the beef filling.

    Hearty Shepherd’s Pie

    Lean ground beef simmered with carrots, green beans, bell pepper, oregano and raisins, topped with nutmeg mashed potatoes and baked at 375°F until golden. Cook the beef to 160°F.
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 1 hour 10 minutes
    Rest 10 minutes
    Total Time 1 hour 45 minutes
    Servings: 6 servings
    Course: Main Course
    Ingredients Equipment Method Notes

    Ingredients
      

    Mashed potatoes
    • 2 lb russet potatoes about 900 g; peeled and quartered
    • water and salt for boiling
    • 2 tbsp butter plus a few thin slices for the topping
    • ¼ cup sour cream
    • 1 tsp freshly grated nutmeg plus extra for the topping
    • 1 pinch dried thyme
    • salt and pepper to taste
    Beef filling
    • 1.5 lb lean ground beef about 680 g
    • 3 cloves garlic minced
    • ½ white onion diced
    • 2 carrots chopped
    • 1 cup green beans fresh or frozen, chopped
    • ½ green bell pepper diced
    • 2 tsp dried oregano
    • 1 tsp beef flavour powder beef bouillon powder, any brand
    • 1 cup red wine or 1 cup beef broth for an alcohol-free version
    • ¼ cup raisins
    • salt and pepper to taste

    Equipment

    • Large pot and colander for the potatoes
    • potato masher
    • Fine grater for the nutmeg
    • Large skillet for the filling
    • Heatproof container for the drained fat
    • Instant-read thermometer for 160°F / 71°C and 165°F / 74°C
    • glass oven-safe square dish (8-inch square, 2 quart)
    • Baking sheet to catch any drips
    • Piping bag optional, for the potato topping
    • Trivet or wire rack for resting the hot dish

    Method
     

    1. Peel and quarter the russet potatoes and put them in a large pot. Cover with cold water and salt the water generously. Bring to a boil and cook about 15 to 20 minutes, until fork-tender. Drain well in a colander, pouring away from you so the steam doesn’t catch your face.
    2. Return the potatoes to the pot and mash with the 2 tablespoons butter, sour cream, 1 teaspoon grated nutmeg, dried thyme, salt and pepper until smooth and creamy. Set aside.
    3. Heat a large skillet over medium-high heat and add the ground beef. Wash your hands, and anything that touched the raw beef, with hot soapy water. Cook the beef, breaking it up, about 8 to 10 minutes, until browned with no pink left. Check it with an instant-read thermometer: it needs 160°F (71°C). Carefully spoon off any extra fat into a heatproof container. Let the fat cool, then put it in the trash. Never pour it down the drain.
    4. Add the garlic, onion, carrots, green beans and bell pepper. Sauté about 5 to 7 minutes, until the vegetables soften. Stir in the oregano and beef flavour powder. Pour in the red wine (or beef broth) and scrape up the browned bits from the bottom of the pan. Toss in the raisins. Simmer about 10 minutes, until the liquid reduces into a rich, glossy sauce. Season with salt and pepper to taste.
    5. Preheat your oven to 375°F (190°C). Spread the beef filling in an even layer in a glass oven-safe square dish (8-inch square, 2 quart). Set it on a baking sheet to catch any drips. Spoon or pipe the mashed potatoes generously over the top. Scatter a few thin slices of butter over the potatoes and grate a little extra nutmeg over the surface. Bake about 25 to 30 minutes, until the filling is bubbling at the edges and the potato top is golden and crisp. The centre should reach 165°F (74°C).
      Close-up of baked shepherd's pie showing a dark golden potato crust, a creamy mashed potato layer and the ground beef filling with carrots and green vegetables.
    6. Set the hot dish on a dry trivet or wire rack and let it rest about 10 minutes, so the filling settles before you scoop it.

    Notes

    Cook the ground beef to 160°F (71°C). Wash your hands, and anything that touched the raw beef, with hot soapy water. Let the drained fat cool, then put it in the trash. Never pour it down the drain.
    For an alcohol-free version, use 1 cup beef broth instead of the red wine. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you’re serving kids or anyone avoiding alcohol. If you use broth, taste before adding salt, since the broth and beef flavour powder can be salty.
    Shepherd’s pie is traditionally made with lamb, and the ground beef version is often called cottage pie. This recipe uses ground beef.
    Servings, prep, cooking, baking and resting times are estimates and vary with your stove, oven and dish.
    Refrigerate leftovers within 2 hours of baking (1 hour if the room is above 90°F / 32°C), in shallow airtight containers. Eat within 3 to 4 days, and reheat until steaming hot and 165°F (74°C) in the centre.
    Make ahead: let the filling cool in a shallow layer first, then assemble, cover and refrigerate within 2 hours of mashing the potatoes. Bake the next day. A cold pie usually needs extra time in the oven, so bake until 165°F (74°C) in the centre. If you use a glass dish, follow its maker’s instructions on going from the fridge into a hot oven.
  • Warm Lentil and Sweet Potato Salad

    Warm Lentil and Sweet Potato Salad

    This Warm Lentil and Sweet Potato Salad is the perfect dish to celebrate the cooler months. It’s beautiful enough to impress guests, cozy enough for a family meal, and packed with flavour. Oven-roasted sweet potatoes, hearty lentils, and a silky peanut butter-cumin dressing come together in a bowl that feels both comforting and indulgent — ready in under an hour.

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    Warm lentil and sweet potato salad in a bowl

    Why We Love This Warm Salad

    There’s something magical about warm salads, especially during the fall and winter seasons. They bridge the gap between comfort food and a big bowl of vegetables so perfectly. This salad is hearty and has just the right amount of indulgence thanks to the creamy dressing. It’s vibrant and inviting on the plate — tender roasted sweet potatoes, nutty lentils, fresh greens, and a silky dressing that clings to every bite. Whether you’re feeding family or hosting friends, it feels a little special, yet it’s so easy to put together.

    Flavour Profile

    The taste is simply beautiful. Roasted sweet potatoes bring a natural caramelised sweetness that balances the earthy depth of lentils. The peanut butter-cumin dressing is what truly makes this salad sing — nutty, savoury, slightly smoky, and warmly spiced without being overwhelming. Every forkful is a perfect combination of soft and tender textures with a hint of crunch from honey-coated almonds sprinkled on top. It’s comfort food that still feels fresh and alive.

    Lentil and sweet potato salad close-up showing texture

    Key Ingredients

    Ingredients

    Sweet Potatoes

    • Roasted until golden and slightly crispy on the edges, sweet potatoes bring natural caramelized sweetness and warmth. Cut them evenly so they roast at the same rate. Use a cast iron skillet or sheet pan lined with parchment for the best caramelization.

    Lentils

    • Earthy and hearty, lentils form the perfect base for this salad. French green lentils or black beluga lentils are ideal because they hold their shape beautifully after cooking, unlike red lentils which turn mushy. Rinse well before cooking and don’t skip the simmer time.

    Peanut Butter (or Tahini)

    • Creamy and rich, peanut butter is the secret to the dressing’s luxurious texture and depth. Chunky peanut butter adds even more character. You can swap for tahini for a more traditional Middle Eastern flavour — both work wonderfully. A KitchenAid immersion blender makes blending the dressing smooth and effortless.

    Cumin

    • Toasted cumin adds warmth and a hint of smoky spice that ties the whole dish together. Ground cumin is used both in roasting the sweet potatoes and in the dressing, building layers of flavour throughout.

    Fresh Dill & Parsley

    • Fresh herbs brighten the whole dish with clean, vibrant flavour that cuts through the richness of the dressing. Don’t substitute dried herbs here — fresh dill and parsley make a noticeable difference in both flavour and visual appeal.

    Ingredients for warm lentil sweet potato salad

    Why You Should Make This Salad

    This salad isn’t just a side dish — it’s a celebration of simple, fresh ingredients coming together in the most beautiful way. It’s hearty enough to stand alone as a meal, or it can be served alongside roasted chicken or a crusty loaf of bread for a feast. Plus, it’s naturally gluten-free and can easily be made vegan. The peanut butter and cumin dressing is a conversation starter in itself — it’s that good.

    If you love warm, salad-style recipes, you’ll also enjoy our Thai Chicken Salad if you want chicken in it, or keep it plant-based with our Easy Hummus Recipe as a side. For another warming winter dish, our Instant Pot Taiwanese Beef Noodle Soup is endlessly comforting.

    Warm lentil sweet potato salad served on a plate

    Frequently Asked Questions

    Can I make this salad ahead of time?

    Yes! This salad is great for meal prep. Roast the sweet potatoes and cook the lentils up to 3 days in advance and store them separately in the fridge. Make the dressing ahead too — it keeps for up to a week refrigerated. Assemble and toss just before serving for the best texture.

    What type of lentils work best?

    French green lentils (Puy lentils) or black beluga lentils are ideal because they hold their shape after cooking. Avoid red or orange lentils for this recipe as they become too soft and mushy. If you can only find regular green or brown lentils, those work too — just watch the cooking time carefully.

    Is this recipe vegan and gluten-free?

    It is gluten-free as written. It is vegan if you swap the honey-coated almonds for plain toasted almonds; everything else in the salad is plant-based.

    What can I serve alongside this salad?

    This warm salad works beautifully as a standalone meal or as a side dish. It pairs wonderfully with roasted chicken, pan-seared salmon, or a thick slice of sourdough bread. For a full plant-based spread, serve it with hummus and warm flatbread.

    How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavours actually deepen overnight, making it a fantastic next-day lunch. Reheat gently in the microwave or enjoy at room temperature. Add a splash of water to the dressing if it thickens up in the fridge.

    Lentil and roasted sweet potato salad with a green herb dressing

    Warm Lentil and Sweet Potato Salad

    Warm Lentil and Sweet Potato Salad has creamy peanut butter and earthy cumin in the dressing bring it all together with a richness and warmth.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings: 4 people
    Course: Salad
    Calories: 340
    Ingredients Method

    Ingredients
      

    Roast Sweet Potato
    • 4 medium sweet potatoes, rinsed
    • 1 cup dried mixed lentils
    • 1 tbsp olive oil or cooking oil
    • ½ tsp ground cumin
    • sea salt and pepper
    Roasted Garlic Tahini Dressing:
    • 4 garlic clove
    • ¼ cup fresh parsley, chopped
    • 2 tbsp fresh dill, chopped
    • ¼ cup chunky peanut butter or tahini
    • 1 lime, juiced
    • 1 tbsp olive oil
    • ½ tsp ground cumin
    • sea salt and pepper
    • 4-5 tbsp water
    Garnish
    • little more parsley
    • ¼ cup chopped honey coated almonds
    • 1 tbsp capers

    Method
     

    1. Preheat oven to 400°F (200°C).
    2. Wash sweet potatoes well and cut into cubes. Toss with olive oil, cumin, salt, and pepper. Spread evenly on a baking tray.
      Roast for 25–30 minutes, until tender and golden.
    3. Rinse lentils under cold water. Place in a pot with 3 cups water and a pinch of salt.
    4. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender but not mushy. Drain and set aside.
    5. Dressing: Roast garlic cloves in the oven (wrapped in foil or in a small dish) until soft, about 15 minutes.
      In a blender or food processor, combine roasted garlic, parsley, dill, peanut butter/tahini, lime juice, olive oil, cumin, salt, and pepper.
      Add water gradually until smooth and creamy.
    6. In a large bowl, combine roasted sweet potatoes and cooked lentils. Toss with dressing until well coated.
    7. Top with fresh parsley, chopped honey-coated almonds, and a few capers. Serve warm or at room temperature as a hearty side dish or light main meal.

  • Pumpkin Chocolate Chip Cake with Biscoff Frosting

    Pumpkin Chocolate Chip Cake with Biscoff Frosting

    This Pumpkin Chocolate Chip Cake with Biscoff Frosting is the perfect dessert to celebrate the festive spirit of Christmas — a warm, moist cake bursting with earthy pumpkin sweetness, pockets of melted chocolate, and topped with the most irresistible buttery Biscoff cream cheese frosting you will ever taste.

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    Delicious dessert with cookies and chocolate drizzle, perfect for Christmas celebrations.

    Why You Should Make This Pumpkin Chocolate Biscoff Cake

    We love recipes that combine the best of fall and winter flavours, making this the ideal dessert for Thanksgiving, Christmas, or any cozy family gathering. The pumpkin keeps the cake moist, while the chocolate chips add a burst of decadence in every bite. And then there’s the frosting: sweet, slightly spiced, and utterly irresistible. Whether you’re hosting a holiday dinner or looking for a treat to enjoy by the fireplace, this cake delivers both flavour and festivity.

    In our family, this cake has become a tradition. The kids love the surprise of chocolate chips in every slice, and the adults rave about the Biscoff frosting’s unique flavour. It is easy to make, special enough to steal the show, and feels like a cozy hug on a crisp winter day.

    Rich homemade pumpkin cake with Biscoff cream cheese frosting and cookie topping.

    Key Ingredients

    Ingredients

    Pumpkin Puree

    Pumpkin puree is the heart of this cake. It gives the dessert its signature fall flavour, a subtle earthy sweetness that pairs perfectly with warm spices like cinnamon and nutmeg.

    • Why it matters: Keeps the cake incredibly moist and naturally sweetens the batter so you can use less added sugar.
    • Fresh vs. canned: I love steaming a fresh pumpkin for the best flavour, but Libby’s canned pumpkin puree works beautifully and saves time on busy holiday schedules.

    Chocolate Chips

    Semi-sweet chocolate chips add a burst of indulgence to the cake. The slight bitterness of the chocolate balances the sweetness of the pumpkin and frosting perfectly.

    • Why it matters: Creates pockets of gooey, melted chocolate in every bite — the surprise everyone loves.

    Biscoff Spread

    Biscoff spread (also known as cookie butter) is the secret ingredient that takes this frosting to the next level. Its warm, spiced, caramel-like flavour makes the frosting uniquely rich and irresistible, elevating this cake from delicious to unforgettable.

    • Why it matters: Adds depth, warmth, and a caramelised cookie flavour that no other ingredient can replicate.

    Cream Cheese

    Cream cheese is the unsung hero that adds tangy richness to the frosting. Paired with the Biscoff spread, it creates a silky, balanced frosting that is not overly sweet.

    • Why it matters: Balances the sweetness of the cookie butter and gives the frosting a luscious, spreadable texture.

    Warm pumpkin chocolate chip cake with Biscoff frosting on a white plate.

    How to Make This Pumpkin Chocolate Chip Cake

    Step 1: Prepare the Cake

    1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
    2. If using fresh pumpkin: break into small pieces and steam with the skin for 15 minutes on high. Poke the skin with a fork — if it inserts with ease, it is ready. Spoon out the flesh, discard the skin, and let cool completely. Puree in a food processor. Add the eggs, vanilla, salt, coconut oil, and sugar. Process until smooth with no lumps. Move the mixture to a large mixing bowl.
    3. Add the flour, baking powder, baking soda, cinnamon, clove, nutmeg, and ginger into the mixture. Mix until just combined. Fold in the chocolate chips.
    4. Transfer to the prepared pan and bake for 30 minutes, or until the center springs back with no batter on your finger.
    5. Remove the cake and let cool for at least 30 minutes before adding the frosting.

    Step 2: Make the Biscoff Frosting

    1. In a large mixing bowl with a hand mixer or stand mixer, combine the cream cheese, heavy cream, powdered sugar, vanilla extract, and crushed Biscoff cookies until smooth and fluffy. Set aside until the cake has fully cooled.
    2. Starting from the center of the cooled cake, use a spatula to scoop the frosting down and slowly spread toward the edges. Allow gravity to pull the frosting down the sides. Generously drizzle with chocolate syrup and place whole Biscoff cookies on top as garnish.

    Step 3: Assemble and Serve

    1. Spread the frosting evenly over the cooled cake and place Biscoff cookies on top.
    2. Slice, serve, and enjoy the warm smiles from your loved ones!

    Pumpkin chocolate chip cake with Biscoff frosting slice showing moist texture.

    Tips for the Best Pumpkin Chocolate Biscoff Cake

    • Don’t overmix: Stir the batter only until combined for a tender, moist crumb.
    • Cool completely: Frost only when the cake is fully cooled to prevent the frosting from melting.
    • Make ahead: The cake keeps well covered in the fridge for up to 4 days — the flavours deepen overnight.
    • Room temperature cream cheese: Softened cream cheese blends into a lump-free frosting much more easily.

    Looking for more festive bakes? Try our Pumpkin Chocolate Streusel Loaf or the classic Best Spiced Pumpkin Pie with Flakey Crust — both perfect for the holiday season. And if you love chocolate desserts, our Dairy-Free Chocolate Cake is another crowd-pleaser.

    Frequently Asked Questions

    Can I make this cake ahead of time?

    Yes! Bake the cake up to 2 days in advance and store unfrosted at room temperature wrapped tightly in plastic wrap. Make the frosting fresh and apply on the day of serving for the best presentation. Frosted cake keeps well in the fridge for up to 4 days.

    Can I use store-bought Biscoff cookies instead of Biscoff spread?

    The frosting uses both Biscoff spread (cookie butter) for flavour and crushed Biscoff cookies for texture. You can find Biscoff cookies and spread on Amazon if they are not available locally. In a pinch, speculoos cookies make a good substitute.

    Can I substitute the pumpkin puree?

    You can use butternut squash puree as a close substitute — it has a similar texture and mild sweetness. Sweet potato puree also works well and gives the cake a slightly richer flavour. Avoid watery squash varieties as they can make the batter too loose.

    Why is my cake dense instead of fluffy?

    Overmixing is the most common culprit — once the flour is added, fold gently until just combined. Also check that your baking powder and baking soda are fresh (they lose potency after 6 months). And make sure the pumpkin puree is well-drained if using homemade.

    Can I make cupcakes instead of a sheet cake?

    Absolutely! Pour the batter into lined muffin tins (fill each about two-thirds full) and bake at 350°F for 18–22 minutes. This recipe makes about 18–20 cupcakes. Apply the Biscoff frosting once fully cooled and top each one with half a Biscoff cookie.

    How do I store leftovers?

    Store the frosted cake covered in the refrigerator for up to 4 days. Bring individual slices to room temperature for 15 minutes before serving for the best texture and flavour. You can also freeze individual slices (unfrosted) for up to 2 months.

    Pumpkin chocolate chip cake with Biscoff frosting, cookies and chocolate drizzle

    Pumpkin Chocolate Cake with Biscoff Frosting

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Cooling Time 30 minutes
    Total Time 1 hour 10 minutes
    Servings: 8 people
    Course: Dessert
    Cuisine: American
    Calories: 440
    Ingredients Method

    Ingredients
      

    Cake
    • 1 cup pumpkin puree
    • 2 large eggs
    • 1 tsp vanilla extract
    • pinch sea salt
    • ½ cup melted coconut oil or butter
    • ½ cup sugar or maple syrup
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 2 tsp ground cinnamon
    • ½ tsp ground clove
    • ½ tsp ground nutmeg
    • 1 tsp ground ginger
    • ½ cup chocolate chips
    Biscoff Frosting
    • 8 oz cream cheese, room temperature
    • 2 tbsp heavy cream
    • 1 cup powder sugar
    • 4 crushed biscoff cookies or 3 tbsp Biscoff Cookie Butter
    • 1 tsp vanilla extract
    • Hershey's Chocolate Syrup (garnish)
    • 3-4 Biscoff Cookies (garnish)

    Method
     

    Pumpkin Chocolate Cake
    1. Preheat the oven to 350° F. Grease a (9×9 inch) bread pan.
    2. Fresh Pumpkin: Break the pumpkin into small pieces and steam with the skin for 15 minutes on high. The test: poke the skin with a fork, if it can be inserted with ease, it is ready. Spoon out the flesh and discard the outer skin. Set aside to completely cool. Puree steamed pumpkin flesh in a food processor. Add the eggs, vanilla, salt, coconut oil, and sugar. Process until the liquid is smooth with no lumps. Move the mixture to a large mixing bowl.
    3. Canned pumpkin: Puree canned pumpkin flesh in a food processor. Add the eggs, vanilla, salt, coconut oil, and sugar. Process until the liquid is smooth with no lumps. Move the mixture to a large mixing bowl.
    4. Add the flour, baking powder, baking soda, cinnamon, clove, nutmeg, and ginger into the mixture, mix until just combined. Fold in the chocolate chips
    5. Transfer to the oven and bake for 30 minutes, or until the center is just set. I usually touch the centre of the cake, if it springs back with no batter glued to my fingers, it is ready.
    6. Remove the bread and let cool for at least 30 minutes before you place the frosting.
    Biscoff Frosting
    1. In a large mixing bowl with a handheld mixer, or a standup mixer, combine all the ingredients together: cream cheese, cream, powder sugar, vanilla extract, crushed Biscoff cookies. Set aside and wait for the cake to cool.
    2. Starting from the center, use a spatula and scoop the frosting down and slowly move to the side of the cake. Allow gravity to pull some of the frosting down. Generously drizzle the Hershey's Chocolate Syrup, and lastly place the Biscoff Cookies on top as garnish.

  • Pumpkin Chocolate Streusel Loaf

    Pumpkin Chocolate Streusel Loaf

    With molten chocolate oozing from the center and a crunchy oatmeal pecan streusel topping, this Pumpkin Chocolate Streusel Loaf is the perfect balance of indulgence and wholesomeness — a cozy fall bake that fills the whole house with the most incredible spiced aroma.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Moist pumpkin bread with chocolate chips and powdered sugar topping for a cozy fall treat.

    Why We Love This Pumpkin Chocolate Streusel Loaf

    When autumn rolls in with its crisp air and cozy vibes, it brings a bounty of pumpkins. For our family, the season is not complete without baking this loaf. It is not overly sweet, so you can enjoy a slice (or two) without guilt — packed with essential fall flavours: cinnamon, nutmeg, and pumpkin.

    This loaf is more than just food — it is a tradition. We pack it into the kids’ lunches for a mid-day treat or bring it along to share with friends during holiday visits. It is easy to make, always a hit, and feels like a little gift of homemade happiness. The kids love whisking the dry ingredients while sneaking chocolate chips, and everyone enjoys sprinkling the streusel topping over the batter — it feels like adding a crown to something already special.

    Pumpkin chocolate streusel loaf dusted with powdered sugar on a cutting board

    Key Ingredients

    Ingredients

    Pumpkin Puree

    Pumpkin puree is the soul of this loaf, giving it its signature earthy sweetness and incredible moisture.

    • Why it matters: Keeps every slice springy and moist for days without drying out.
    • Fresh vs. canned: Fresh steamed pumpkin delivers the best flavour, but a quality canned puree works beautifully when you are short on time.

    Molten Chocolate Center

    Melted butter and chocolate chips are combined and tucked into the center of the batter before baking, creating a rich gooey core that surprises you with every slice.

    • Why it matters: The chocolate center is what makes this loaf memorable — that molten surprise in every bite is what guests rave about.

    Oatmeal Streusel Topping

    A mixture of butter, brown sugar, chopped pecans, oats, flour, and cinnamon creates the perfect crunchy contrast to the soft, bouncy loaf below.

    • Why it matters: Adds texture, crunch, and a caramelised sweetness that elevates this from a simple bread to a proper show-stopper.

    Black Coffee and Molasses

    A small amount of black coffee and molasses deepens the flavour of the pumpkin and spices, adding complexity without any coffee taste.

    • Why it matters: These two ingredients are the secret to a deeply flavoured, rich loaf that tastes bakery-quality.

    Pumpkin chocolate streusel loaf with gold holiday decorations behind it

    How to Make This Pumpkin Chocolate Streusel Loaf

    1. Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal.
    2. Prepare the Chocolate: In a microwave, melt the butter and chocolate chips using 30-second intervals. Once soft and gooey, whisk together with a pinch of salt until fully combined. Set aside in the fridge while you prepare the rest of the recipe.
    3. Prepare the Streusel Topping: In a small bowl, mix together the butter, brown sugar, chopped pecan, oatmeal, flour, and cinnamon. Stir until the mixture is crumbly, then set aside.
    4. Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, oil, brown sugar, eggs, molasses, vanilla extract, and black coffee until smooth.
    5. Combine the Dry Ingredients: In another bowl, whisk the flour, baking soda, salt, cinnamon, clove, ginger, and nutmeg. Gradually add to the wet ingredients, stirring just until combined. Do not overmix — it can affect the loaf’s bouncy texture.
    6. Assemble and Bake: Pour the batter into the prepared loaf pan and smooth the top. Using a spoon, create a well in the centre and add the chocolate filling. Evenly sprinkle the streusel mixture over the top. Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean (except for the melted chocolate!).
    7. Cool and Serve: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

    Sliced pumpkin chocolate streusel loaf showing its moist crumb

    Baking Tips

    • Do not overmix: Once the flour is added, fold gently until just combined for a tender, bouncy crumb.
    • Check doneness carefully: The chocolate center will look wet on the toothpick — insert the toothpick near the edge of the loaf rather than dead center.
    • Make ahead: This loaf actually tastes better the next day as the spices deepen. Store wrapped at room temperature for up to 3 days.
    • Silicone spatula tip: Use a silicone spatula to fold in the dry ingredients without overworking the batter.

    Love pumpkin bakes? Try our Pumpkin Chocolate Chip Cake with Biscoff Frosting for a show-stopping holiday cake, or the Best Spiced Pumpkin Pie with Flakey Crust for the ultimate Thanksgiving dessert. For a beautiful autumn tart, our Apple Tart with Cardamom Crust is a seasonal favourite.

    Frequently Asked Questions

    Can I make this loaf without the chocolate center?

    Yes, absolutely. Simply skip the chocolate filling step and sprinkle the streusel directly over the batter. The loaf will still be wonderfully moist and flavourful from the pumpkin, spices, and streusel topping — it just won’t have the molten surprise inside.

    Can I substitute the pecans in the streusel?

    Walnuts work just as well as pecans in the streusel topping. If you need a nut-free version, simply omit them and increase the oats slightly to keep the same crumbly texture. Sunflower seeds can also add a nice crunch.

    How do I know when the loaf is done?

    Insert a toothpick near the edge of the loaf (not the chocolate center). It should come out clean. The loaf will also spring back gently when pressed on top. The internal temperature should reach about 200°F (93°C). Baking time can vary by oven — check at 50 minutes.

    Can I freeze this loaf?

    Yes! Let the loaf cool completely, then wrap tightly in plastic wrap and place in a freezer bag. It keeps well for up to 2 months. Thaw overnight at room temperature. The streusel topping may soften slightly after freezing, but the flavour remains excellent.

    Can I use regular coffee instead of black coffee?

    Yes — a small amount of strong black coffee (or espresso) works best. The coffee does not make the loaf taste like coffee; it simply deepens the chocolate and spice flavours. If you prefer to avoid coffee entirely, you can substitute with an equal amount of milk or water.

    Why does my loaf sink in the middle?

    A sunken center is usually caused by underbaking or opening the oven door too early. Make sure your oven is fully preheated, do not open the door during the first 40 minutes of baking, and always test with a toothpick before removing. Overmixing can also cause sinking by developing too much gluten.

    Pumpkin chocolate streusel loaf dusted with powdered sugar on a cutting board

    Pumpkin Chocolate Streusel Loaf

    The molten chocolate inside surprises you with every bite, while the oatmeal streusel topping provides the perfect crunchy contrast. Plus, it’s kid-approved, crowd-friendly, and made with simple ingredients.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Servings: 6 people
    Course: Dessert
    Calories: 480
    Ingredients Method

    Ingredients
      

    MELTED CHOCOLATE
    • 3 oz semi-sweet chocolate chips
    • 2 tbsp butter
    • pinch salt
    LOAF
    • 1 cup pumpkin puree
    • ½ cup canola oil
    • 2 large eggs room temperature
    • 1 tbsp molasse
    • 2s tsp vanilla extract
    • ¼ cup black coffee
    • 1½ cup all-purpose flour
    • ¾ cup brown sugar
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp ground clove
    • ½ tsp ground ginger
    • ¼ tsp ground nutmeg
    • pinch salt
    STREUSEL
    • 4 tbsp butter room temperature
    • ¾ cup brown sugar
    • ½ cup chopped pecan
    • ½ cup oatmeal
    • ⅓ cup all-purpose flour
    • 1 tsp cinnamon

    Method
     

    MELTED CHOCOLATE:
    1. In a microwave, melt the butter and chocolate chips using 30 seconds intervals. Once it is soft and gooey, whisk together until it is combined completely. Set aside in the fridge while you prepare the rest of the recipe.
    STREUSEL
    1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal.
    2. In a small bowl, mix together the rolled oats, brown sugar, melted butter, flour, and cinnamon. Stir until the mixture is crumbly, then set it aside.
    LOAF
    1. In a large bowl, whisk together the pumpkin puree, oil, brown sugar, eggs, molasse, vanilla extract, and black coffee until smooth.
    2. In another bowl, whisk the flour, brown sugar, baking soda, salt, cinnamon, clove, ginger, and nutmeg. Gradually add this to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can affect the loaf’s bouncy texture.
    3. Pour the batter into the prepared loaf pan and smooth the top. Using a spoon, create a dwell in the centre, and add the chocolate filling on top. Evenly sprinkle the streusel mixture over the batter. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (except for the melted chocolate!).
    4. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

  • Best Spiced Pumpkin Pie with Flakey Crust

    Best Spiced Pumpkin Pie with Flakey Crust

    The best homemade pumpkin pie! Smooth, silky pumpkin filling perfectly balanced with cinnamon, clove, nutmeg, and ginger — all nestled in a buttery, shattering-crisp flakey crust. This is the pie that converts people who think they don’t like pumpkin pie, and the one guests always ask for the recipe.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Spiced pumpkin pie with a fluted flaky crust and dried corn on a linen cloth

    Why This Pumpkin Pie Stands Out

    If you love pumpkin flavour (and not the artificial kind), this is the pie for you. Blended through the food processor for a super silky, almost custard-like texture, with warm fall spices that complement rather than overpower the pumpkin. It is not strong in spice flavour — it is a well-balanced pie where you can still taste the pumpkin beautifully.

    I once worked at a famous pie shop in West Vancouver and this flakey crust is the exact recipe they used. I have since made this pie for countless house parties, sold it here in Mexico, and watched people who claim not to like pumpkin pie come back for seconds. It speaks for itself.

    Thanksgiving is never complete without a slice of this pie — and once you make it yourself, you will never go back to store-bought. Take a look at How to Make Super Flakey Pie Crust to master the crust before you begin.

    Fresh Pumpkin vs. Canned Pumpkin

    If you have the time, fresh pumpkin delivers unbeatable flavour. But canned pumpkin works perfectly in this recipe and the result is still incredible. No matter which you choose, you will have a silky filling and a very flakey crust.

    Side view of a pumpkin pie slice showing the smooth filling and flaky crust

    Key Ingredients

    Ingredients

    Pumpkin

    Whether canned or fresh, pumpkin is the star. Libby’s 100% pure pumpkin is a reliable canned option that many bakers swear by. If you have access to a favourite brand you trust, use it.

    • Why it matters: The pumpkin puree creates the silky custard-like filling. Its natural moisture content and starch structure are essential to the final texture — too watery and the filling won’t set.

    Pumpkin Spice: Cinnamon, Clove, Nutmeg, and Ginger

    These four spices together create the classic fall flavour profile. The balance is key — not too heavy on any single spice.

    • Why it matters: Freshly ground spices give a more vivid, aromatic result. A quality spice grater set makes a noticeable difference, especially for nutmeg.

    Eggs

    Two eggs are what give the filling its smooth, silky, custard-like texture as it bakes.

    • Why it matters: Eggs provide the structure that allows the filling to set firm enough to slice cleanly while staying creamy and soft inside.

    Condensed Milk

    Condensed milk provides the perfect amount of sweetness and contributes to the smooth, rich texture — no extra sugar needed.

    • Why it matters: The milk proteins and sugar in condensed milk help the custard filling set beautifully and add a subtle caramelised richness that cannot be replicated with regular milk and sugar alone.

    Pumpkin Variety Guide

    Not every pumpkin tastes the same. Some are strictly for carving, others for cooking and baking. All pumpkins are edible, but some are more fibrous or sweeter than others. Some recommendations:

    • Sugar pumpkin
    • Cherokee Bush
    • Cinderella
    • Muscade de Provence
    • Calabaza grande (Mexico)

    In Mexico we use the calabaza grande — medium-sized with a hard green exterior and sweet, flavourful flesh inside. This is my personal favourite for pumpkin pie and the variety I use when making it to sell locally.

    A child standing beside a pile of green-striped pumpkins at a market

    Fool-Proof Professional Tips

    Pro Tip 1: Bake at 425°F

    Flakey doughs love high temperatures. When the cold fat in the dough hits the heat of the oven, the moisture in the fat evaporates, creating pockets of steam. This steam pushes up the dough, creating lightness and flakiness. If your pie crusts are not crisp enough, your oven is likely not hot enough.

    Pro Tip 2: Use a High-Speed Blender or Food Processor

    To get the silky smooth texture, blend everything together in a food processor or high-speed blender. The machine aerates the eggs and creates a custard-like consistency that is impossible to achieve by hand. A quality immersion blender also works well for smaller batches.

    Pro Tip 3: Let the Pie Cool Completely

    Allow the pie to cool completely before cutting — at least 2 hours at room temperature, then refrigerate. When the pie comes out of the oven it is still slowly cooking. Cut into it too soon and the moisture escapes, the filling dries out, or worse — it spills out unset. Best served cold with a generous dollop of whipped cream.

    Love pumpkin season baking? Try our Pumpkin Chocolate Chip Cake with Biscoff Frosting for a showstopping holiday cake, or the Pumpkin Chocolate Streusel Loaf for a cozy weekend bake. For a beautiful autumn tart, our Apple Tart with Cardamom Crust and Caramel Drizzle is always a seasonal favourite.

    Frequently Asked Questions

    Can I make this pie a day ahead?

    Yes — in fact this pie is better the next day. Bake the pie and let it cool completely, then cover loosely and refrigerate overnight. The filling firms up further and the flavours deepen. Remove from the fridge 30 minutes before serving. This makes it ideal for Thanksgiving where oven space is precious on the day itself.

    How do I prevent the crust edges from burning?

    If the crust edges are browning too quickly during baking, cover them loosely with strips of aluminium foil or use a pie shield ring. Remove the foil or shield for the last 10–15 minutes of baking so the edges can achieve a deep golden colour. You can also lower the oven temperature by 25°F after the first 15 minutes if your oven runs hot.

    Why did my pumpkin pie crack on top?

    Cracking usually means the pie was overbaked or cooled too quickly. The filling is done when the edges are set but the center still has a slight jiggle (it will firm up as it cools). Remove it from the oven at that stage and let it cool slowly at room temperature before refrigerating. Avoid putting a hot pie directly into the fridge.

    Can I use sweet potato instead of pumpkin?

    Yes! Sweet potato makes an excellent substitute and gives a slightly sweeter, richer flavour. The texture is very similar to pumpkin pie filling. Use the same quantity of sweet potato puree and keep all other ingredients the same. This is a popular variation in the American South and is equally delicious.

    How do I know when the pumpkin pie is done?

    The pie is done when the edges are set and puffed slightly and the center still has a gentle wobble — like Jell-O, not a liquid slosh. It will continue to set as it cools. If the top is cracking or the center looks dry, it has been overbaked. Internal temperature should reach about 175°F (79°C) in the center.

    Can I freeze this pumpkin pie?

    Yes. Let the pie cool completely, then wrap tightly in plastic wrap and aluminium foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The texture remains excellent after freezing. The crust may soften very slightly but a few minutes uncovered at room temperature will help it crisp back up.

    Spiced pumpkin pie with a fluted flaky crust and dried corn on a linen cloth

    Best Spiced Pumpkin Pie with Flakey Crust

    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings: 8 people
    Course: Dessert
    Cuisine: American
    Calories: 320
    Ingredients Method Notes

    Ingredients
      

    • 2 cups pumpkin puree homemade or canned
    • 1 (14oz) condensed milk
    • 2 large eggs room temperature
    • 1 tsp ground cinnamon
    • ½ tsp ground ginger
    • ¼ tsp ground clove
    • ½ tsp ground nutmeg
    • ½ tsp salt
    • 1 unbaked pie crust

    Method
     

    1. Preheat the oven to 425°F (220°C)
    2. In a food processor, add the pumpkin puree, condensed milk, eggs, cinnamon, ginger, clove, nutmeg, and salt until smooth. Pour into the unbaked pie crust.
    3. Bake in the preheated oven for 15 minutes.
    4. Dial the temperature down to 350°F and continue to bake for 35-40 minutes. Watch the edge of the crust. When it is golden brown or until a knife inserted into the centre of the pie comes out clean.
    5. Allow the pie to cool completely before serving. About 2 hours.

    Notes

     
    Top with a generous dollop of whipped cream. I like pumpkin pie to be well chilled, so I make pies a day ahead of time and keep them in the refrigerator overnight with a film on top. However, it’s perfectly acceptable to serve room temperature pie too – just be sure to pop the leftovers in the fridge. 

  • Succulent Sunday Pot Roast

    Succulent Sunday Pot Roast

    The most succulent pot roast you can make on a Sunday — hassle-free, inexpensive, and packed with deep beefy flavour. Slow-roasted at 300°F with a garlic red-wine braise, then finished with a rich drippings gravy that will go on everything at your table.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    succulent Sunday pot roast on a platter

    Using the most affordable cut, pot roast can still deliver super juicy, fork-tender results — as long as you know how to cook it.

    Economically, being smart about money is essential. This beefy pot roast is the perfect Sunday dinner for your family because, for the price per pound, it is a bargain. Top sirloin roast costs far more, yet with the right technique we get a similar depth of flavour at a fraction of the cost.

    raw beef roast ready to marinate

    Fancy Recession Dinner

    When fall arrives, a few recipes always make me giddy — and this succulent pot roast is one of them. There is a reason why pot roast shows up as the Sunday dinner to make for families across every food publication. This inexpensive cut has a strong beefy taste and follows a beautiful “set it and forget it” method of cooking.

    My family absolutely adores this recipe. I make it for rare and special moments: the night before the kids go back to school in September, for someone’s birthday, for any celebratory occasion that deserves a slow-cooked love letter at the dinner table.

    Pot Roast Gravy

    An easy gravy made from the drippings of the pot roast. Every drop of juice from the roast is packed with concentrated beefy flavour, and we are using every bit of it. It is thick, glossy, and delicious, and I guarantee you will put it on everything.

    pot roast gravy in pan

    Why Make This Recipe

    • “Set it and forget it” recipe: A simple and effortless recipe that requires very little of your time. Just marinate the beef, let it sit, and cook it in the oven.
    • Tastes amazing: Get a great beefy taste for a fraction of the cost of premium cuts.
    • Inexpensive cut: Compared to other cuts of beef, pot roast is the most affordable. Great for both your wallet and your table.
    • Amazing Gravy: The beefy juice this roast produces is incredible, and we are not letting a drop go to waste.

    pot roast before oven

    Which Cut of Beef Do I Use?

    I prefer the round eye roast cut. It is affordable and delicious when cooked the right way. The round eye has a strong beefy flavour and is inexpensive because it tends to be chewier compared to other cuts — slow roasting at low heat solves that completely.

    Ingredients

    Key Ingredients

    Beef Chuck or Round Eye Roast

    The beef chunk roast or round eye cut is known to be inexpensive mainly because the meat is tougher. Do not let the price fool you — it has one of the best flavours when slow-roasted.

    • Why it matters: Tough cuts have more collagen and connective tissue. When cooked low and slow, that collagen breaks down into gelatin, giving you incredibly moist, fork-tender meat and a rich, silky braising liquid for the gravy.

    For this recipe, we use 1.5 kg — perfect for a family of 5-6 with leftovers. Leftover pot roast makes incredible sandwich fillings, beef stew, or a topping for mac and cheese.

    Nopales (Cactus Paddle)

    Because I live in Mexico, nopales are a regular green I can always find. Green beans are an excellent substitute.

    • Why they matter: Roasting the greens alongside the beef adds colour contrast, fibre, and a subtle earthy flavour that complements the rich meat. Other substitutes: cauliflower, broccoli, or cabbage.

    Carrots

    I love adding carrots to my pot roast because they give it that subtle sweetness that is missing in a fully savoury meal.

    • Why they matter: Carrots caramelize slightly during the long braise, adding a natural sweetness that balances the deep savoury beef flavours.

    Montreal Steak Seasoning

    To marinate the beef, I use a good Dutch oven and the Costco-brand Montreal Steak Seasoning. It is one of my favourite beef seasonings. I use it for roasts, burger patties, and even mac and cheese.

    • Why it matters: Montreal seasoning is a bold blend of coarse pepper, garlic, coriander, and dill that creates a flavourful crust when seared. That crust seals in juices and adds complexity to the gravy.

    pot roast ingredients

    No-Fail Professional Tips

    Pro Tip 1 — Marinate at Least 2 Hours or Overnight

    Because we are using a larger cut, it needs to be marinated for a longer period. A longer marinate guarantees the flavour will penetrate into the meat. I like to marinate the meat at night and use it the next day. Rubbing the marinade only requires 5-10 minutes of your time.

    Pro Tip 2 — Low Oven Temperature: 300 degrees F

    Keeping a steady low temperature is essential for a perfect pot roast. I always have an oven thermometer on hand to track the actual temperature inside. Slow and low heat is your friend here — it breaks down the tough connective tissue without drying out the meat.

    pot roast in cast iron skillet

    Pro Tip 3 — Use a Cast Iron Skillet or Dutch Oven

    I use a Lodge 5qt Dutch Oven for this recipe. Cast iron gives even heat distribution to brown the pot roast properly, and it goes straight from stovetop to oven. Make sure your vessel is oven-proof safe.

    Pro Tip 4 — Let It Rest 30 Minutes Before Serving

    I learned this from a Gordon Ramsay Holiday special. For any meat roasted in the oven, let it rest outside for at least 30 minutes before cutting. When you cut immediately, the moisture escapes as steam, leaving a drier slice. Let it rest and every cut will be succulent and juicy.

    sliced pot roast with vegetables

    Frequently Asked Questions

    How long do I cook pot roast in the oven?

    3 hours total at 300°F. The first 2 hours are covered with tin foil or a lid to trap steam. The last hour is uncovered, which helps develop a deeper colour on the meat. The roast is done when it reaches an internal temperature of 202°F and shreds easily with a fork.

    Can I make this without red wine?

    Yes. You can substitute the red wine with beef broth, grape juice, or pomegranate juice. The red wine adds depth and slight acidity that helps tenderize the meat, but broth works beautifully as a substitute.

    What if I do not have a cast iron skillet?

    Any heavy, oven-proof pan or Dutch oven will work. The most important thing is that the vessel can go from stovetop (for searing) to oven (for slow roasting) without issues. Avoid non-stick pans for high-heat searing.

    How do I prevent the pot roast from drying out?

    Three things prevent a dry pot roast: (1) marinating overnight to season deep into the meat, (2) cooking covered for the first 2 hours to keep moisture in, and (3) letting the meat rest for 30 minutes after cooking before slicing.

    What can I do with leftover pot roast?

    Leftover pot roast is a gift. Use it for beef sandwiches, beef tacos, beef stew, or as a topping for baked potatoes or mac and cheese. The cold leftover meat re-heats beautifully with a spoonful of the leftover gravy.

    Can I make the gravy ahead of time?

    The gravy uses the pot roast drippings, so it must be made after the roast is done. However, you can make extra gravy and refrigerate it for up to 3 days. It reheats perfectly over low heat with a splash of water or broth to loosen it.

    succulent Sunday pot roast

    Succulent Sunday Pot Roast

    The most succulent pot roast beef you can make that is hassle free and tastes amazing! We also have the best tasting gravy to go along with this pot roast!
    Print Recipe
    Pin Recipe
    Prep Time:30 mins
    Cook Time:3 hrs
    Course: Main Course
    Cuisine: American
    Keyword: pot roast
    Servings: 6 people

    Equipment

    • 1 cast iron skillet
    • tin foil
    • 1 dutch oven optional

    Ingredients

    Pot Roast Marinade

    • 1.5 kg beef chunk roast or any beef roast you choose
    • 3 tbsp canola oil
    • 2 tbsp Montreal Steak Seasoning
    • 2 tsp sea salt
    • black pepper optional

    Skillet Greens

    • 2 tbsp butter
    • 1 medium white onion sliced
    • 5 nopales or cactus paddle ½kg green beans as substitute
    • 3 large carrots roughly chopped
    • 2 cloves garlic crushed
    • 2 cups red wine

    Pot Roast Gravy

    • 1 tbsp butter
    • 2 cloves garlic grated
    • 2 tbsp flour
    • juice of pot roast
    • 1 tsp sea salt

    Instructions

    Pot Roast Marinade

    • Wash your pot roast with cold tap water. Pat dry with paper towel.
    • Combine the oil, seasoning, salt, and pepper (optional) in a bowl. Using your hands, rub vigorously the seasoning all around the pot roast. Wrap the roast up with plastic and let it sit in the fridge for 2 hours or preferably, overnight.

    Pot Roast

    • Preheat oven to 300°F.
    • Using your cast iron skillet, heat it on high. Alternatively, you can use a Dutch Oven. Add the butter until fully melted and sear the roast until brown, 3-4 minutes each side. Take the pot roast out and set it aside.
    • On medium-high heat, saute the onion for 2 minutes. Add the sliced nopales (or green beans) with the carrots for 5 minutes. Lastly add the crushed garlic and cook for 1 minute.
    • Place the pot roast on top of the vegetables and add the red wine. Add enough tin foil to cover the top of the skillet. If you are using a Dutch Oven, just put the lid on top.
    • Put the pot roast in the oven for 2 hours covered.
    • For the remaining last 1 hour, remove the tin foil or lid. To know it is done, the meat needs to reach an internal temperature of 202°F and/or shreds easily with a fork.
    • After 3 hours, let the pot roast sit on the counter for 30 minutes. Meanwhile, take the juice out of the pan with the garlic cloves. Using a fork, mash the garlic clove in its juice and set it aside.

    Pot Roast Gravy

    • In a pan, heat on medium-high and melt the butter. Add in the minced garlic and saute for 2 minutes. Add the flour and continuously move it around with a whisk. Do not walk away. Move the flour until it is fragrant and has a slight brown colour. Quickly pour the pot roast juice into the pan and whisk vigorously until the flour is well blended with no lumps. Salt the gravy. Cook on the stovetop for 10 minutes on medium-low heat.

    Assemble the Pot Roast

    • On a large plate, carefully place the pot roast in the center. Mix the vegetables well with tongs (add a little more salt if desired), and place the vegetables around the roast beef. Serve the gravy on top or on the side. Serve warm.

    If you love this hearty Sunday dinner, try our Instant Pot Taiwanese Beef Noodle Soup for another beef recipe that delivers serious depth of flavour. Or warm up with our Easy Instant Pot Chili on a cold weeknight.

  • Easy Salmon Pot Pie with Thyme Crust

    Easy Salmon Pot Pie with Thyme Crust

    Cozy fall evenings call for something extraordinary — and this easy salmon pot pie delivers every time. Picture golden, flakey thyme crust shattering to reveal a creamy, steaming filling of tender salmon, winter vegetables, and melted gouda cheese. It smells incredible while it bakes, and it tastes even better.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Salmon pot pie with a golden thyme crust and a slice served on a plate

    This post is all about salmon pot pie — a favourite fall dish stuffed with salmon, winter vegetables, and cheese, then wrapped and baked in a flakey pie crust made with thyme.

    Salmon pot pie cut open to show the salmon and vegetable filling

    Fall is here and comfort food is calling. This salmon pot pie is the answer — salmon and vegetable stuffing, manchego cheese, and a thyme pie crust. Sounds amazing right? The crust alone is worth making. Besides its delicious flavour, it is also a super easy recipe that can be made ahead of time. I make all my pie crusts with a food processor for minimal clean-up.

    Slice of salmon pot pie on a white plate next to the pie

    Salmon Pot Pie Flavour

    Salmon is first marinated with soy sauce and sesame oil. This adds incredible depth of umami flavour to the salmon before it even hits the pan.

    The seasonal fall vegetables are potato, leek, garlic, onion, tomato, and carrot — readily available and perfect for the colder season. Once you combine this with the thyme pie crust, uufff! You have got yourself a marvellous pot pie.

    A hand holding a plate with a slice of salmon pot pie

    Why You Will Love This Recipe

    • Easy: Pie dough is made with a food processor and the salmon stuffing is made on the stovetop. Then combined and baked.
    • Incredible flavour: Salmon steamed with milk, cheese, and vegetables wrapped in a flakey thyme crust — the hardest part is waiting while the aroma fills your house.
    • Filling: Great for cold winter days when you want something substantial.
    • Make-ahead friendly: Pot pies can be made ahead or frozen. Great for busy nights.
    • Economical ingredients: Besides the salmon, everything else is budget-friendly produce you can find anywhere.

    Salmon pot pie filling, rolled crust and grated cheese ready to assemble

    Key Ingredients

    Ingredients

    Salmon

    Fresh or frozen salmon both work here, cut into cubes.

    • Why it matters: Salmon is marinated in soy sauce and sesame oil before cooking, which locks in umami flavour even through the baking process. The cubes absorb the creamy milk-and-cheese filling beautifully.

    Thyme Pie Crust

    Fresh thyme leaves are pulsed directly into the dough using a Lodge Cast Iron Skillet-friendly pastry method — lard, cold water, and apple cider vinegar for maximum flake. For a full deep-dive, see our guide on How to Make a Flakey Pie Crust.

    • Why it matters: Cold fat hits hot oven air and creates steam pockets — that is what makes the crust flakey. Thyme adds an herbal note that pairs perfectly with seafood.

    Gouda Cheese

    Two cups of grated gouda melt into the filling and sit on top before the lid crust goes on.

    • Why it matters: Gouda melts smoothly and has a mild nuttiness that complements the soy-marinated salmon without overpowering it. Use a deep Pyrex pie dish to hold all that cheesy goodness.

    Dill

    Fresh or dried dill sprinkled between the cheese and top crust.

    • Why it matters: Dill and salmon are a classic pairing. While the pot pie bakes, the dill perfumes the steam inside, infusing every bite. If you love this combo, try our Crispy Panko Crusted Baked Salmon next.

    Pot of cubed salmon and vegetable filling for pot pie

    Frozen or Fresh Salmon?

    Fresh salmon is always best for unbeatable flavour, but frozen works well here too. Since we marinate the salmon with soy sauce — a strong flavouring agent — both options produce excellent results. The salmon cubes steam in a glorious pot of cheese, milk, and vegetables and come out flakey and soaked in flavour.

    Food processor bowl of flour topped with fresh thyme sprigs

    Seasonal Vegetables

    Winter vegetables that are economical and easy to find: potato, leek, garlic, onion, tomato, and carrot. Nothing exotic — just your typical corner grocery store staples.

    Thyme Pie Crust

    From the base flakey pie crust recipe, we simply add fresh thyme to the dough. Thyme is a great herb to accompany seafood, especially salmon. Use a rolling pin to roll the dough evenly, and a pastry brush for the egg wash. Not to mention it looks absolutely gorgeous!

    Rolled thyme pie crust draped over a fluted pie pan

    We Love Dill with Our Salmon

    This comes with no surprise — we love adding fresh dill to salmon. Fresh or dried dill works. If you love salmon and dill together, do not miss our Crispy Panko Crusted Baked Salmon — another baked salmon recipe with dill, lemon, mayonnaise. And for something different with salmon, try our Ricotta Cheese Salmon Roll.

    Salmon and vegetable filling topped with cheese and dill inside the pie crust

    Fool-Proof Professional Tips

    Pro Tip #1 — Cool Everything Before Assembling

    Do not put hot salmon stuffing onto cold dough — it melts the butter and ruins the flakey structure. Let everything cool to room temperature first. We also need to freeze the assembled pie before baking, and you should never put hot food in the freezer.

    A hand spreading soft cheese over the salmon pot pie filling

    Pro Tip #2 — Freeze the Pie 20 Minutes Before Baking

    Pie crusts love to be cold. When cold dough hits hot oven air, it creates airy, flakey layers. Give the assembled pie at least 20 minutes in the freezer before it goes into a 400°F oven.

    Whole salmon pot pie with a golden top crust and a thyme sprig

    Pro Tip #3 — Crimp the Pie Crust Edge

    Crimping the edges not only looks beautiful but helps the pastry and filling stay in place while cooking. Use the index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge for a classic scalloped finish.

    Hands crimping the edge of a pie crust
    Fingers pinching a scalloped edge around a pot pie crust

    Pro Tip #4 — Let It Cool Before Cutting

    The hardest part is waiting. Do not cut into a freshly baked pie — it is still cooking inside. Cutting too early dries the pie out by releasing all the steam. Rest it at least 10–15 minutes.

    Pro Tip #5 — Cut Holes in the Top Crust for Ventilation

    Always cut a hole in the centre of the crust for steam to escape. You can also poke a few holes around the crust with a fork before baking.

    Knife cutting a steam vent in the center of the top pie crust

    Frequently Asked Questions

    Can I use canned salmon instead of fresh or frozen?

    Yes. Drain the canned salmon well and break it into chunks before adding it to the filling. The texture will be slightly different but still delicious, and the soy-sesame marinade will compensate for the milder flavour.

    Can I make this pot pie ahead of time?

    Absolutely. Assemble the entire pot pie, wrap it tightly, and freeze it unbaked for up to one month. When ready to bake, go straight from freezer to oven — add 10–15 minutes to the bake time. Alternatively, fully bake it, cool it, and refrigerate for up to 3 days.

    Can I use butter instead of lard in the pie crust?

    Yes. Substitute an equal amount of cold unsalted butter. The crust will be just as flakey — lard produces a slightly more tender texture, but butter adds a richer flavour. Make sure both are very cold when you pulse them.

    What can I substitute for gouda cheese?

    Manchego, gruyere, or sharp cheddar all work well. Avoid fresh cheeses like mozzarella as they release too much liquid into the filling.

    Why does my pie crust shrink when baking?

    The dough was not rested long enough. Always refrigerate the dough disk for at least 30 minutes (or overnight) before rolling. Also, do not stretch the dough when placing it in the pan — let it fall into place naturally.

    What size pie dish should I use?

    A standard 9-inch deep-dish pie pan works best. A Pyrex deep dish pie plate is ideal because you can see the bottom crust browning through the glass.

    Salmon pot pie with a golden thyme crust and a slice served on a plate

    Easy Salmon Pot Pie with Thyme Flakey Crust

    Easy salmon pot pie that is the perfect comfort food for fall. Dig into this steamy pot pie filled with salmon, winter vegetables, and cheese all wrapped and topped with a delicious flakey thyme crust!
    Print Recipe Pin Recipe
    Prep Time 45 minutes
    Cook Time 30 minutes
    Total Time 1 hour 15 minutes
    Servings: 6 people
    Course: Main Course
    Calories: 560
    Ingredients Method

    Ingredients
      

    salmon marinate
    • 200 g fresh or frozen salmon cubed
    • 1 tbsp soy sauce
    • 1 tsp sesame oil
    pot pie filling
    • 2 tbsp butter
    • ½ large leek
    • 2 garlic cloved diced
    • ½ white onion chopped
    • 3 carrots chopped
    • 3 medium sized potato cubed
    • 2 small tomato chopped
    • 1 tsp chicken boulenise powder
    • 1½ cup whole milk
    • 1 cup cream
    • 1 tsp sea salt
    • black pepper
    • 2 cups gouda cheese grated
    • 2 tbsp fresh dill or 1 tsp dried dill
    • 1 tbsp butter, cold sliced thinly
    thyme pie crust
    • 3 fresh springs of thyme
    • 1 tsp sea salt
    • 3.5 cups all-purpose flour
    • 1.5 cups lard
    • ¾ cup cold water
    • 2 tsp apple cider vinegar
    • 1 egg

    Method
     

    Salmon Marinate
    1. Combine the salmon, soy sauce and sesame oil together. Mix well and let it marinate for 10 minutes.
    Pot Pie Filling
    1. On medium heat in a large pot or pan, melt butter and sauté the chopped leeks, garlic, and white onions. 3 minutes.
    2. Add the carrot and potatoes. cook for 5 minutes.
    3. Toss the tomatoe in along with the chicken bouillon powder, milk, cream, salt, and pepper. Turn the heat to low and cook for 10 minutes with a lid. Turn off the heat with the lid off and let the mixture cool to room temperature.
    4. Meanwhile, put the thyme leafs, flour, and salt in the food processor. Pulse the flour mixture so it is well combined. Open the lid and ddd small chunk of lard into the food processor. Close the lid.
    5. Combine the cold water and vinegar together.
    6. Add half the cold water mixture in the food processor and pulse it 7 times. Slowly drizzle the rest of the water in to the food processor while you do quick pulses. Keep pulsing the mixture when the cold water runs out. When the dough starts to form and pull away. Take the lid off and divide the dough into two parts. Flatten the dough into a flat disk and put it in the fridge for at least 30 minutes or overnight.
    Putting everything together
    1. On a floured surface, pie dough, and sprinkle it with a little flour. Roll out any creases and roll it out just big enough to cover your pan.
    2. Add the salmon filling into the pie. Place thinly sliced cold butter on top of the filling. Then top it off with grated cheese and dill. Place the other rolled out pie dough over the top of the pan, folding up the corners. Cut a hole in the middle for venting.
    3. Place the pie in the freezer for 20 minutes.
    4. Preheat oven to 400°F
    5. Before you put the pie in the oven, brush the top of the pie with egg wash.
    6. Bake at 400°F for 20 minutes, then lower heat to 350°F, and bake 10 more minutes.
    7. Let it cool for at least 10-15 minutes before cutting into the pie.

  • Best Thanksgiving Turkey with Bacon Strips

    Best Thanksgiving Turkey with Bacon Strips

    Every Thanksgiving table deserves one truly legendary turkey — one that is impossibly juicy, wrapped in crispy woven bacon, and finished with a rich dripping gravy that has everyone scraping the pan. This is that recipe, and it has been the same one for over 10 years.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    best thanksgiving turkey with bacon recipe

    This post is all about the best Thanksgiving turkey with bacon strips recipe. Turkey is moist and juicy from woven bacon along with a delicious gravy on the side.

    Thanksgiving turkeys have a reputation for being dry and flavourless. That reputation exists because most recipes miss a few critical steps. This recipe does not miss them. The result: the moistest turkey you have ever served — with crispy bacon on top and a gravy made from every last drop of those incredible drippings.

    My Chinese side of the family used to dread turkey. After trying this recipe, they now look forward to Thanksgiving every year. That is the best endorsement I can give.

    Why Try This Recipe?

    • Proven for 10 years — made this every Thanksgiving and Christmas, always comes out perfect
    • Woven bacon technique — locks in moisture, crisps evenly, and makes the presentation stunning
    • 90% hands-off cooking — long oven time, but you are mostly just basting every 30 minutes
    • Built-in gravy recipe — the drippings become the most flavourful gravy you have tasted
    • Works for any size turkey — use the sizing table below to scale cooking time

    The Best Turkey Gravy

    The gravy is made entirely from the turkey marinade and the drippings left in the pan. It is made in the 30 minutes the turkey rests before carving — no wasted time. The neck of the turkey (tucked inside the cavity when you buy it) goes into a pot with water and turkey juice to build the stock. Then you brown flour, whisk in the liquid, and reduce to a velvety, umami-packed gravy. This is the kind of gravy people pour on everything on the plate.

    Use the Turkey Carcass to Make Another Meal

    After the feast, boil down the carcass with the remaining marinade to extract every drop of flavour. Use the resulting turkey stock for:

    • Congee — add rice, ginger, and green onion for a warming bowl
    • Turkey noodle soup — exactly like chicken noodle soup, but richer
    • Chinese noodle soup — boil vegetables and noodles in the stock, top with chilli oil
    • Turkey chilli bean stew — turkey stock, red beans, tomato paste, and your favourite spices

    unique turkey recipes

    Ingredients

    Turkey (7kg / ~15 lbs)

    Use a fully defrosted turkey — never cook from frozen. A 7kg bird serves about 15 people generously. See the sizing table below if you are cooking for a different group size.

    • Why it matters: Defrosting completely is non-negotiable. Partially frozen meat cooks unevenly and risks undercooking near the bone.

    Smoked Bacon Strips

    One full package of smoked bacon strips is woven across the breast and legs. Smoked bacon adds a depth of flavour that regular bacon cannot match.

    • Why it matters: Bacon acts as a self-basting fat layer for the driest parts of the bird (breast and legs). The weave keeps the bacon in place as it shrinks during cooking.

    Seasonings (rosemary, thyme, oregano, basil, paprika, kosher salt)

    These six aromatics form the backbone of the marinade. They are combined with hot oil poured over finely chopped onion and garlic to create a fragrant, oil-based rub.

    • Why they matter: Hot oil “blooms” the dried herbs and drives the flavour deeper into the meat when rubbed into the fork-poked holes.

    Meat Thermometer

    A reliable instant-read meat thermometer is non-negotiable. Turkey is done at 170°F in the thickest part of the thigh.

    • Why it matters: Guessing doneness is how turkeys end up either raw or bone dry. A thermometer removes all uncertainty.

    Large Roasting Pan

    You need a large roasting pan that fits the turkey with room for the drippings to pool — those drippings become your gravy.

    • Why it matters: A too-small pan causes drippings to burn instead of collect. The collected juices are the entire foundation of the gravy.

    How Much Turkey per Person

    A general rule: 1 pound (0.45kg) per regular eater, 1.5 pounds (0.65kg) per heavy eater.

    Weight in kg

    Weight in lbs

    Time at 325°F

    Serves

    1.9 – 2.7 kg

    4 – 6 lbs

    2 – 2.5 hours

    4 people

    3.6 – 5.4 kg

    8 – 12 lbs

    2.5 – 3 hours

    8 people

    5.4 – 8.2 kg

    12 – 18 lbs

    3 – 4 hours

    12 people

    7.3 – 11 kg

    16 – 24 lbs

    4 – 6 hours

    16 people
    11 – 13 kg

    25 – 28 lbs

    5 – 7 hours

    25 people

    Defrosting the Turkey

    If buying frozen, start defrosting 2–3 days ahead. Defrost overnight on the counter in a deep dish (there will be drips), then finish in the fridge. Never rush this step — a partially frozen turkey will cook unevenly no matter how good the recipe is.

    Know the Anatomy of the Turkey

    Turkey has dark meat (legs — more active muscle, needs more oxygen) and white meat (breast — less active, drier). The breast is the part most likely to dry out, which is exactly why the bacon weave focuses heaviest coverage there. Knowing this anatomy means you baste smarter — more attention to the breast every 30 minutes.

    Woven Bacon Strips

    The weave is not just for aesthetics. When bacon strips shrink and curl during cooking, a flat-laid arrangement slides and bunches. The weave holds everything in position, providing consistent coverage across the entire breast and legs throughout the full cook time. Toothpicks at each end secure the perimeter — just count them going in so you remove every single one before serving.

    how to cook a turkey in the oven to be moist

    Seasoning

    The marinade is onion, garlic, rosemary, thyme, oregano, basil, paprika, and kosher salt — all finely chopped and combined, then hit with hot canola oil poured over the top. The hot oil extracts the full flavour from the aromatics on contact. Rub this all over the bird and into the fork-poked holes. Marinate overnight in the fridge for the deepest flavour.

    Fool-Proof Professional Tips

    Pro Tip 1: Use toothpicks to attach the bacon

    Secure the ends of the woven bacon strips with toothpicks. Do not push them too deep — you need to remove every one before serving. Count them as you go in, so you can confirm they are all out when the turkey rests.

    Pro Tip 2: Poke holes along the leg and breast

    Use a fork to vigorously poke deep holes across the legs and breast with even spacing. Do this only when the turkey is completely defrosted. The holes let the marinade penetrate deeply rather than sitting on the surface.

    Pro Tip 3: Weave the bacon strips

    Not just for looks — weaving keeps bacon in position as it shrinks and ensures even fat coverage across every inch of the breast. Flat-laid strips slide. Woven strips stay put.

    Pro Tip 4: Baste every 30 minutes

    Every 30–45 minutes, open the oven, slide the rack out slightly (not all the way), and baste the turkey with the drippings from the bottom of the pan. Focus on the breast and legs. Replace the foil and continue cooking.

    Pro Tip 5: Rest 30 minutes before carving

    Cutting a hot turkey leaks all the moisture out immediately. Resting 30 minutes lets the juices redistribute throughout the meat. This is what separates a good turkey from a great one.

    turkey recipes for dinner

    More Holiday Main Recipes

    Looking for more showstopper mains? Try the Thanksgiving Roasted Lemon Garlic Chicken as a smaller-crowd alternative, and the Succulent Sunday Pot Roast for a hearty weekend centrepiece.

    Frequently Asked Questions

    How do I know when the turkey is done?

    Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when it reads 170°F. If any part of the thigh reads below that, return to the oven and check every 15 minutes.

    Why does my turkey always come out dry?

    Usually because it was either over-cooked, not basted frequently enough, or the bacon was not covering the breast. Follow the 30-minute basting intervals, keep the foil on for most of the cook time, and only remove it for the final hour to crisp the bacon.

    Can I skip marinating overnight?

    You can marinate for a minimum of 6 hours, but overnight gives significantly deeper flavour. If you are short on time, at least poke holes and rub the marinade generously into every part of the bird, including inside the cavity.

    How long do I need to defrost the turkey?

    Plan for 2–3 full days. Start on the counter overnight, then move to the fridge for the remaining time. A 7kg turkey needs at least 48 hours in the fridge to fully defrost after the initial counter thaw.

    Can I make the gravy ahead of time?

    The gravy relies on the turkey drippings which are only available after cooking, so it cannot be made fully ahead. However, you can simmer the turkey neck in water 30 minutes before the turkey finishes to have the stock ready, then combine with drippings when the bird comes out.

    How should I store leftover turkey?

    Store leftover turkey in an airtight container in the fridge for up to 4 days. Slice the meat off the carcass before storing — it stays more moist than storing it on the bone. The carcass should be used for stock within 2 days.

    Best Thanksgiving Turkey With Bacon

    Best Thanksgiving Turkey with Woven Bacon Strips

    It's a meal that promises huge flavours and a happy full belly. The perfect Thanksgiving turkey recipe that promises the juiciest meat, crispy bacon, and umami gravy. The turkey is flavourful and luscious! Print Recipe Pin RecipePrep Time:30 minsCook Time:4 hrsCourse: Main CourseCuisine: AmericanKeyword: thanksgiving turkey, turkey baconServings: 15 people

    Equipment

    • food processor
    • turkey baster
    • large roasting pan

    Ingredients

    • 7 kg defrosted turkey
    • 1 cup canola oil
    • 1 tsp dried rosemary
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 2 tsp smoked paprika
    • 2 tbsp kosher salt
    • 1 whole garlic
    • 1 large white onion
    • 1 package smoked bacon strips

    Gravy

    • neck of the turkey
    • 2 cups water
    • 2 tbsp flour
    • salt and pepper to your taste

    Instructions

    Turkey Preparation

    • Wash the defrosted turkey and dry with paper towel.
    • Using a fork, poke holes along all parts of the turkey legs and breasts. Space them out evenly and not so close together or the skin might break. Use 1 tbsp of kosher salt and rub all over the turkey. Set aside.

    Marinate Preparation

    • Use a frying pan and add the canola oil. Heat until it smokes.
    • In the meantime, combine all the spice together: rosemary, thyme, oregano, basil, paprika and salt.
    • In a food processor, chop finely the whole bulb of garlic and onion. Combine well with the spices. Put in a heat proof glass bowl.
    • Pour the hot oil on top of the bowl of spices, and stir well to combine everything.
    • To marinate the turkey, wear gloves first. Place the turkey in a dish that is deep and that will also fit inside your fridge. Take a handful of the marinate and start to rub the turkey all over it. Be vigorous and rub hard. Rub the cavity of the turkey as well. If you have extra marinate, put it on top of the turkey and inside the cavity.
    • Plastic wrap the turkey and place it in the fridge. Marinate at least 6 hours or overnight.

    Cooking the Turkey

    • Preheat oven to 325°F. Place rack in the middle of the oven, and take out the other racks.
    • Take the turkey out, move the turkey to the large roasting pan, and discard the plastic wraps.
    • Start to weave the bacon strips on top of the turkey. Make sure it overlaps the legs and breasts.
    • For each end of the bacon strips, secure it on to the turkey by poking it with toothpicks. Count the number of toothpicks used, so when you take it out, you have removed them all.
    • Lay a sheet of tinfoil on top of the turkey securely.
    • Place the turkey inside and set the timer for 3.5 hours (15-20 minutes per pound).

    30-Minute Interval Basting

    • Open the oven door and remove the tin foil, move the rack out slightly and baste the turkey with the juice at the bottom of the pan. Give it a good baste across the legs and breast. Replace the tinfoil and close the oven door.

    Final Stages of Cooking

    • Use a meat thermometer and insert it to the thigh of the turkey. Turkey is done when it reads 170°F in the thickest part of the thigh.
    • For the last one hour of your cooking time, remove the tin foil and let bacon get crispy.
    • When it is time to remove the turkey, allow it to sit outside for 30 minutes before carving.

    Turkey Gravy

    • Once the turkey is moved from the large roasting pan, take the juice out of the pan. Defat the oil from the juice.
    • Take the neck of the turkey and put it in a pot along with 2 cups of water. Boil on medium low heat for 20 minutes along with the juice of the cooked turkey. Discard the neck.
    • In a large cooking pan, fry the flour until brown and fragrant, about 2 minutes. Whisk continuously as you pour the juice into the pan. Keep whisking until the gravy is well blended with no flour lumps. Cook for 5-10 minutes on low.
    • OPTIONAL: Blend the gravy for a smooth puree consistency.
    • Season with salt and pepper to taste.
  • Steamed Soy Sauce Fish with Preserved Lemon

    Steamed Soy Sauce Fish with Preserved Lemon

    There are fish recipes, and then there is this fish recipe. Cantonese steamed soy sauce fish with preserved lemon is the dish my family in Hong Kong has made for generations — fall-off-the-bone tender, swimming in a golden ginger broth, with the preserved lemon cutting every trace of fishiness so cleanly your kids will ask for seconds before you sit down.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Steamed Soy Sauce Fish

    What Makes This Cantonese Steamed Soy Sauce Fish Special

    This steamed soy sauce fish is simple, quick, and lets the fish be the star. What sets it apart from every other steamed fish recipe is the preserved lemon.

    A widely popular seafood dish among Chinese families and restaurants, fresh fish is steamed with ginger and preserved lemon, then finished with a sizzle of hot oil before serving. The preserved lemon helps cut out that strong fishy taste so you get the clean, fresh fish flavour without the pungent smell — making it one of the most kid-friendly fish recipes you will ever make.

    steamed fish

    Why You Will Love This Recipe

    • Moist, soft, and fluffy texture — steaming guarantees a soft and flakey texture with tons of moisture and flavour.
    • Straightforward recipe — a relatively easy recipe with just a few things to keep in mind. Step-by-step photos guide you to a no-fail result.
    • No strong fishy taste — the preserved lemon cuts the oily fish taste and softens the strong fish smell. Suitable for children.
    • Addictingly delicious — steaming creates a beautiful thick lemon soup that is incredible on rice.

    steamed whole fish

    Hong Kong Cantonese Fish: A Cultural Staple

    Fish in Chinese culture represents abundance and increased prosperity. It is an essential dish for New Year, birthdays, and anniversaries. Hong Kong is a coastal city rich in seafood resources — back when it was a large fishing port and world exporter, fish became an easy everyday staple. This recipe comes from my family, who still use it today.

    We love this steamed soy sauce fish so much in our family. Kids are rarely excited about fish unless it is a fish stick — but this recipe is so good my kids constantly ask for it. They get genuinely excited when they know I am making Cantonese steamed soy sauce fish with preserved lemon.

    Ingredients Deep-Dive

    Tilapia Fish

    The best fish to use for this recipe is tilapia or halibut (if you are willing to splurge). Tilapia steams perfectly — it is firm enough to hold its shape yet soft enough to fall off the bone. Your fishmonger will descale and gut it for you. Always make sure the belly is cleaned well under the fins.

    • Why it matters: The right fish gives you that silky, fall-off-the-bone texture that defines this dish. Too thin a fish overcooks quickly; too thick and the center stays raw.

    Preserved Lemon

    This is the secret weapon. Preserved lemon provides salt, umami, and a citrus sharpness that no fresh lemon can replicate. Rub it inside the cavity and along the cuts — it penetrates the flesh as it steams and eliminates that pungent fishy smell entirely. You can make your own preserved salty lemons at home with just lemons and salt.

    • Why it matters: Without preserved lemon, you have steamed fish. With it, you have a Cantonese classic your family will request every week.

    Pick up a jar of preserved lemon if you do not have any on hand yet.

    Ginger

    Thinly slice fresh ginger — as thin as you can manage. Half goes inside the cavity of the fish, half rests on top during steaming. Ginger adds warmth and its own aromatic quality that pairs perfectly with soy sauce and lemon.

    • Why it matters: Ginger neutralises fishy odours during cooking while adding a gentle heat and fragrance that makes every bite interesting.

    Soy Sauce

    Added at the very end — never cooked into the fish. This preserves the fresh, bright soy taste. Cooked soy sauce takes on a bitter, heavier flavour that would overpower the delicate fish.

    • Why it matters: Timing the soy sauce correctly is what separates home cooks from Cantonese masters. Get a quality soy sauce — the flavour difference is real.

    Essential Steps for Restaurant-Quality Steamed Fish

    cantonese steamed fish

    1. Wash the Fish Inside and Outside

    Descale the fish — your fishmonger will do this for you. Once home, open the belly. You will see a grey residue: this is what causes strong fishy smell and taste. Use your fingers and fingernails to rub it all off. Then find the second pocket along the back of the spine, cut it open with a knife, and clean that out too.

    chinese steamed fish recipe

    2. Rub Preserved Lemon Inside and Outside

    Take 1 tbsp of preserved lemon to the chopping board. Chop it finely and rub with your finger to release the brine. Rub the lemon and salt inside the cavity and outside the fish, working it into all the cuts.

    steamed fish in light soy sauce

    3. Add Ginger to the Cavity

    Scrape the skin off a 1-inch piece of ginger with a knife. Slice it as thinly as possible. Place half inside the cavity; the other half rests on top of the fish while steaming. A quality fish sauce can be added as an optional finishing touch alongside the soy sauce.

    4. Steam the Fish

    Place the fish in a heat-proof bowl or deep dish that will catch the golden juice as it steams. Use a bamboo steamer or your Instant Pot — whichever fits the fish comfortably.

    calories in steamed fish with soy sauce

    Instant Pot Steaming Instructions

    1. Add about 2 cups of water to the pot and place the steaming basket inside. Place the fish in a bowl that fits inside the Instant Pot with enough room for steam to rise around it.

    2. Set the mode to “Steam” for 20 minutes. Place the fish in the bowl with ginger on top. Close the lid and turn the valve OFF.

    3. Once the timer goes off, release the valve.

    steamed fish fillet soy sauce ginger

    5. Quick Oil Fry Finish

    Take the fish out and place thinly sliced scallion (green parts only) on top. Heat 1/4 cup of canola oil in a pan until it just starts to smoke. Bring the fish to the sink or outside. Pour the hot oil directly over the scallion — the oil will sizzle loudly and smoke. Add 2 tsp of soy sauce and a dash of white pepper. Serve immediately.

    Professional Tips for No-Fail Steamed Soy Sauce Fish

    Tip 1: Add Soy Sauce at the Very End

    Cooked soy sauce develops a heavier, more bitter taste. Adding it fresh at the end keeps the soy sauce tasting bright and original — that is what gives this dish its clean, restaurant-quality finish.

    Tip 2: Serve Immediately

    Steamed soy sauce fish should always be eaten hot or warm. The gelatin-rich broth at the bottom turns solid at room temperature and loses its appeal. Eat it warm over a bowl of rice.

    Tip 3: Tilapia Is the Best Choice

    Tilapia is ideal for this recipe. Halibut works beautifully if you want to splurge. My economical mom sometimes uses a fish head for the same recipe — equally delicious.

    Related Cantonese Recipes

    If you love this steamed fish, you will also enjoy steamed preserved vegetables with pork — another family favourite that uses the same steaming technique. For a completely different take on fresh seafood flavours, try our homemade sashimi.

    Frequently Asked Questions

    What fish is best for Cantonese steamed fish?

    Tilapia is the most economical and forgiving choice — firm enough to hold up in the steamer yet soft enough to become fall-off-the-bone tender. Halibut is the premium option. Avoid very thin fish fillets as they overcook too quickly.

    Can I use fresh lemon instead of preserved lemon?

    You can, but you will lose the umami depth that preserved lemon brings. Preserved lemon adds salt and fermented flavour that fresh lemon simply cannot replicate. It is worth making a batch of your own preserved salty lemons — they last months in the fridge.

    How long do I steam the fish?

    Steam on high for 20 minutes for a whole tilapia around 1 kg. The fish is ready when the flesh flakes easily away from the bone with a fork. Do not overcook — even a few extra minutes will dry it out.

    Can I make this without an Instant Pot?

    Absolutely. A traditional bamboo steamer over a wok works beautifully and is what most Cantonese families use. Any steamer setup that fits the fish and allows steam to circulate around it will give you the same result.

    Why do I pour hot oil over the fish at the end?

    The hot oil sizzle is the signature Cantonese finishing technique. It cooks the raw scallion instantly, creating a fragrant aromatic oil that infuses into the fish. It also gives the skin a slightly crisp texture on the surface while the flesh stays tender.

    How do I store and reheat leftovers?

    Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in the microwave or in the steamer for 3–4 minutes. The broth will re-liquefy as it warms. Avoid the oven — it will dry out the fish.

    Whole steamed fish with ginger and green onions in soy sauce broth

    Steamed Soy Sauce Fish with Preserved Lemon

    This Cantonese Steamed Fish with Preserved lemon is the best fall-off-the-bone fish recipe! It’s flakey soft and oh.em.gee. tasty. Print Recipe Pin RecipePrep Time:10 minsCook Time:20 minsCourse: Main CourseCuisine: ChineseKeyword: fish, preserved salty lemon, seafood, steamed fishServings: 4 people

    Equipment

    • steamer

    Ingredients

    • 1 kg tilapia fish descaled, gutted, and cleaned
    • 1 inch ginger thinly sliced
    • 1 tbsp preserved lemon
    • ¼ cup canola oil
    • 1 inch scallion thinly sliced (green parts only)
    • 2 tsp soy sauce
    • dash of grounded white pepper

    Instructions

    Clean the fish

    • Rinse the fish with cold tap water. Touch around the fish and descale any scales still stuck on the fish.
    • Open the belly. You will see a grey residue — this is what causes the strong fishy smell and taste. Rub it all off with your fingers and fingernails.
    • Find the second pocket along the back of the spine. Use a knife to cut it open. Clean it out and you will be able to touch the spine of the fish.
    • Take 1 tbsp of preserved lemon to the chopping board. Chop finely and rub with your finger. Rub inside the cavity and outside the fish along all the cuts.
    • Scrape the skin off a 1-inch piece of ginger. Slice as thinly as possible. Place half inside the cavity; the other half rests on top of the fish while steaming.

    Steaming the fish

    • Place the fish in a heat-proof bowl or deep plate that will catch the golden juice while steaming.Use the steamer you are comfortable with that also fits the fish. Steam on high for 20 minutes.

    Instant Pot Steaming Instructions

    • Add about 2 cups of water to the pot and place the steaming basket inside. Place the fish bowl inside the Instant Pot with enough room for steam to rise.Set the mode to “Steam” for 20 minutes. Place the fish with ginger on top. Close the lid and turn the valve OFF.Once the timer goes off, release the valve.

    Final Steps

    • Take the fish out and place thinly sliced scallion (green parts only) on top.Heat 1/4 cup of canola oil in a pan until it just starts to smoke. Place the fish near the sink or outside. Pour the hot oil directly over the scallion — it will sizzle loudly.
    • Add 2 tsp of soy sauce on top of the fish and a dash of white pepper. Serve immediately.
  • BEST Pumpkin Ravioli With Sage Butter

    BEST Pumpkin Ravioli With Sage Butter

    If you have ever wanted to make restaurant-quality pasta at home, this is the recipe. Pumpkin and spinach ravioli wrapped in chewy homemade dough, finished with sage butter sauce and toasted pecans — the flavour is so layered and the texture so luxurious that guests will genuinely think you ordered from an Italian restaurant. The cost is a fraction, and the satisfaction of making it yourself is something no delivery can touch.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Pumpkin ravioli

    Why You Will Love This Pumpkin Ravioli

    Pumpkin and spinach are two ingredients that pair beautifully together — kind of like wine and cheese. The taste is autumnal and exquisite in texture. Pureed pumpkin and spinach folded with panela cheese and cream cheese give the filling a velvet consistency. Lightly seasoned with nutmeg is the secret that brings hints of warmth and nuttiness. A mature dish that can be enjoyed by the whole family.

    If you love this pasta, try our homemade pesto gnocchi next — it uses a similar approach of hand-crafted pasta with bold sauce. For a vegetable-forward pasta, our fresh beet pasta is another showstopper worth trying.

    Ingredients Deep-Dive

    Pumpkin

    The pumpkin used in this recipe is the green Mexican variety — sweeter than the orange variety commonly seen in North America. If you have a variety or canned version you prefer, use what you have. The key is that the pumpkin is fully roasted and pureed to a smooth, thick consistency before going into the filling.

    • Why it matters: Wet pumpkin filling will tear the ravioli during sealing and boiling. Roast the pumpkin first and let it cool completely so excess moisture evaporates.

    Panela Cheese

    Panela is a fresh, smooth Mexican cheese made from pasteurized cow’s milk — low in calories and mild in flavour. It works perfectly here because it blends smoothly into the filling without overpowering the pumpkin. If panela is hard to find, substitute with white cheddar or feta.

    • Why it matters: The cheese adds a creamy, slightly salty counterpoint to the sweet pumpkin. Without it, the filling tastes flat.

    Cream Cheese

    Combined with the panela, cream cheese is responsible for that oozy, luxurious quality when you cut the ravioli in half. It also helps bind the filling so it holds its shape inside the pasta.

    • Why it matters: Cream cheese is what makes this filling feel restaurant-quality rather than homemade.

    Spinach

    Pumpkin and spinach are natural partners. Spinach adds colour, texture, and a mild earthiness that balances the sweetness of the pumpkin. Chop it finely so it distributes evenly through every bite.

    • Why it matters: Without spinach, the filling is visually monotone and misses the textural contrast that makes every bite interesting.

    Sage

    Fried sage in butter is one of the best-kept secrets in fall and winter cooking. When sage leaves hit hot butter, they crisp up and release an intense herbal, almost floral aroma. The flavour transforms completely from raw — it becomes deep, nutty, and satisfying.

    • Why it matters: Sage butter is what elevates this from good pasta to extraordinary pasta. A few leaves of fresh sage make a restaurant-quality sauce in minutes.

    Pecans

    Toasted pecans in butter have a magical, warm, autumnal smell that signals fall is here. They add a satisfying crunch to the sauce and amplify the nuttiness of the sage butter. When pecans are mixed into this beautiful butter mixture, everything about the sauce makes perfect sense.

    • Why it matters: Texture contrast is essential in pasta dishes. The crispy pecan against the soft, chewy ravioli is what makes each forkful memorable.

    Pasta Maker

    A pasta maker attachment makes producing consistent, thin pasta sheets effortless. A ravioli cutter stamp ensures perfectly shaped, evenly sealed ravioli every time. A simple rolling pin works too if you prefer to roll by hand.

    • Why it matters: Consistent dough thickness means every ravioli cooks in the same time. Uneven sheets produce some ravioli that are raw and others that are overcooked.

    what goes with pumpkin ravioli

    Making the Ravioli Dough

    The Philips Pasta Maker makes producing consistent ravioli sheets effortless. I attach the lasagna disc, weigh all the ingredients, put the dry ingredients in the hopper, whisk the liquids separately, and let the machine run. Within 3 minutes it extrudes a perfect pasta sheet. The first 6 inches tend to be uneven — cut those off and put them back in the hopper. Then measure alternating sheets of 12 inches (bottom) and 12.5 inches (top) and keep them covered with a towel so they do not dry out.

    savory pumpkin ravioli

    The Secret to the Sage Butter Sauce

    This sauce is simple but its combination of butter, crispy sage, toasted pecans, apple cider vinegar, and heavy cream is genuinely gourmet. The secret: once the thick sauce is ready, pour it over hot ravioli and add a splash of starchy pasta water. The hot pasta water emulsifies with the thick sauce into a silky, creamy coating. This is the same technique used in fine dining kitchens.

    pumpkin ravioli jamie oliver

    This Recipe Is Vegetarian — But It Does Not Have to Stop There

    This pumpkin ravioli recipe is vegetarian as written. If you want to add protein, some delicious options are: seared tuna, grilled steak, poached chicken, or grilled sausages. The richness of the sage butter sauce stands up well to bold proteins.

    pumpkin ravioli with sage butter

    Frequently Asked Questions

    Can I make the ravioli dough without a pasta machine?

    Yes. Roll the dough by hand with a rolling pin to about 1–2mm thickness. A pasta machine produces more consistent results, but hand-rolled dough works perfectly well. The key is getting the sheet thin enough so the dough cooks through in 4 minutes.

    Why does my ravioli fall apart in the water?

    The two most common causes: the filling was too wet, or the edges were not sealed firmly enough. Make sure the pumpkin puree is dry before mixing the filling, and always brush the edges with egg wash before pressing the top sheet down. Press firmly around each pocket of filling.

    Can I freeze homemade ravioli?

    Yes. Lay the uncooked ravioli flat on a parchment-lined baking sheet and freeze until solid, then transfer to a zip-lock bag. Cook directly from frozen in boiling salted water for 6–7 minutes instead of 4.

    What can I substitute for sage?

    Thyme or rosemary can replace sage if needed. The flavour will be different — thyme is more subtle, rosemary is more assertive — but both work with browned butter and pecans.

    Can I make the filling ahead of time?

    Yes. The pumpkin spinach filling can be made 1 day ahead and stored covered in the fridge. This actually helps the flavours meld. Bring it to room temperature before filling the ravioli.

    What pasta shapes can I use this filling for?

    This filling works in any enclosed pasta shape — tortellini, cappelletti, or large stuffed pasta shells baked with extra sage butter sauce on top are all fantastic variations.

    Pumpkin ravioli in sage cream sauce with sausage on a blue plate

    Pumpkin Ravioli with Sage Butter

    Pumpkin ravioli wrapped in a chewy dough drizzled with sage butter is a culinary experience. Rich in flavour and texture, it is like eating in an up-scale restaurant, minus the cost. Print Recipe Pin RecipePrep Time:35 minsCook Time:15 minsServings: 6 people

    Ingredients

    Ravioli Dough

    • 550 g all purpose flour
    • 4 g sea salt
    • 170 g 2 eggs + milk
    • 37 g water

    Pumpkin Spinach Filling

    • 1.5 cups pumpkin puree
    • 2 garlic clove grated
    • ¼ tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ½ cup panela cheese or cheddar cheese
    • 4 oz cream cheese
    • ¼ cup chopped spinach
    • 2 tsp sea salt
    • pepper to taste

    Sage Butter Sauce

    • ½ cup butter
    • 2 garlic clove grated
    • 20 sage leaves
    • ¼ cup chopped pecans
    • 3 tbsp apple cider vinegar
    • ½ cup heavy cream
    • ½ tsp ground nutmeg
    • 1 tsp sea salt
    • ½ tsp ground black pepper

    Instructions

    Ravioli Dough Using Philips Pasta Machine

    • Attach the lasagna disc to the machine and tightly screw it on.
    • Weigh all the ingredients. Add the flour and salt into the pasta machine’s hopper.
    • In a separate bowl, whisk together all the liquids: eggs, milk, and water until fully combined.
    • Turn the machine on and set it for 3 minutes. Put the lid on and let it run.
    • Slowly and gradually add the liquid into the reservoir at the top of the lid.
    • When the machine finishes mixing, it will begin extruding pasta. The first 6 inches will be uneven — cut them off and place back into the hopper.
    • Measure and cut alternating sheets of 12 inches (bottom) and 12.5 inches (top). Cover sheets with a towel so they do not dry out.
    • Place the bottom sheet on a table. Scoop half a tablespoon of filling onto the sheet with 1-inch gaps. Brush beaten egg around each filling mound.
    • Carefully place the top sheet over the filling, leaving space at the top. Press firmly around each filling pocket to seal.
    • Cut the ravioli with a knife or ravioli cutter. Place on a dry baking sheet and repeat until the dough and filling are used up.
    • Fill a large deep pot with water and bring to a boil. Add 2 tsp of salt. Stir the pot 5 times in the same direction until a vortex forms. Slowly add ravioli in batches of about 10 — do not overcrowd. Stir gently to prevent sticking.
    • Cook for 4 minutes, or until the ravioli floats. Drain and set aside. Reserve a splash of pasta water.
    • Meanwhile, make the sauce: melt together butter, garlic, pecans, and sage in a large skillet over medium heat. Cook, stirring occasionally, until the butter browns and the sage is crisp, 4–5 minutes. Remove the sage leaves and set aside.
    • Reduce heat to low. Add the apple cider vinegar, cream, nutmeg, salt, and pepper. Simmer 1 minute. Add the ravioli and a splash of pasta water, gently tossing to combine. Remove from heat.
    • Serve ravioli topped with crispy sage leaves.
  • Best Homemade Fried Chicken with Ranch Sauce

    Best Homemade Fried Chicken with Ranch Sauce

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    There’s a moment when you bite into a piece of perfectly fried chicken — that ear-splitting crunch, the steam that hits your face, and then the juice that runs — where you realize not all fried chicken is created equal. This recipe was gifted to me by a stranger on a Facebook group who had spent years in restaurant kitchens. He asked nothing in return. I’m passing it on to you the same way.

    Pile of crispy homemade fried chicken on a plate outdoors

    Why This Is the Best Homemade Fried Chicken

    Fried chicken is a social affair. It’s gathering food — the kind that fills a table with noise and happiness. What makes this recipe stand out is a two-part process: a citrus brine overnight and a double-fry method that locks in moisture while building a shattering crust. The result is chicken that’s deeply flavoured all the way to the bone, never dry, never greasy.

    Thank you, Ethan Chavoya, wherever you are.

    Golden fried chicken drumsticks and thighs with a crunchy crust

    Ingredients Deep-Dive

    Ingredients

    The Citrus Brine

    The brine is the heart of this recipe. Lemon juice breaks down the muscle fibres, salt draws moisture in rather than out (counterintuitively), and ginger adds a subtle warmth that doesn’t read as “ginger” in the finished chicken — it just tastes more alive. Sugar balances acidity and encourages browning during frying. Give the chicken a full 12 hours in the brine. Overnight is not optional here — it’s what separates good from unforgettable.

    The Dredge Liquid: Hot Sauce + Buttermilk

    The secret is a sour-base hot sauce mixed into the buttermilk. It tenderises further and leaves a faint tang in the finished crust. In Mexico, Valentina works perfectly. Elsewhere, Frank’s Red Hot Buffalo Sauce is the benchmark. Can’t find buttermilk? Mix 1 cup whole milk with 1 tbsp white vinegar, wait 5 minutes — done.

    The Breading Blend

    The combination of flour, breadcrumbs, and cornmeal creates three different textures in the crust: the flour gives it body, the breadcrumbs add a coarse chew, and the cornmeal produces those irresistible sharp ridges that stay crispy long after the chicken comes out of the oil. The spice blend — paprika, cayenne, garlic and onion powder, poultry seasoning — seasons the crust, not just the meat.

    The Oil and Temperature

    Use a neutral oil with a high smoke point: canola is ideal. The first fry at 275°F sets the crust and partially cooks the meat without burning. A second fry finishes the job and produces the deep amber colour. A deep-fry thermometer is your best tool here — guessing oil temperature is how you get pale, greasy chicken. For air frying, see the section below.

    The Ranch Sauce

    Sour cream base instead of mayonnaise keeps it tangy and light. Fresh chives and parsley are non-negotiable — dried herbs flatten the flavour. A touch of dried dill and white vinegar ties everything together. This ranch keeps for a week in the fridge and will be raided for carrots, celery, and anything else within reach.

    How to Make the Best Fried Chicken (Step-by-Step with Photos)

    Step 1 — Brine the Chicken

    In a large bowl, combine the chicken pieces with all the dry brine ingredients. Add the lemon juice and zest. Toss until everything is evenly coated. Transfer to a sealed bag or covered bowl and refrigerate for 12 hours minimum.

    Step photos: chicken pieces tossed with the brine ingredients in a bowl
    Step photos: chicken pieces lightly coated in buttermilk brine

    Step 2 — Air Dry and Dredge

    The next day, place the chicken on a wire rack over a baking sheet and return to the fridge — uncovered — for 2 hours. This surface drying is critical; wet chicken in hot oil spatters dangerously and produces a soggy crust. While it dries, whisk together the buttermilk, eggs, and hot sauce in one bowl. Combine all the breading ingredients in a second bowl.

    One piece at a time: dip in the wet mixture, then press firmly into the breading on all sides. Place back on the rack. Let the coated pieces rest in the fridge for 1 hour so the breading fully adheres.

    Step photos: hands dredging buttermilk chicken in seasoned flour on all sides

    Step 3 — First Fry (275°F)

    Heat the oil in a large wok or heavy pot to 275°F. Fry 3 pieces at a time — never crowd the pan. Lower each piece in slowly, holding the end for 3 seconds before releasing. Fry for 12–15 minutes until cooked through, then transfer to a paper-towel-lined rack. Repeat with remaining pieces.

    Step photo: tossing a floured chicken piece to shake off excess breading

    Step 4 — Second Fry (375°F) for Extra Crunch

    Raise the oil to 375°F. Fry each piece a second time for 3–5 minutes until deeply golden. The second fry is what produces the signature crunch. Transfer to fresh paper towels. Do not cover — steam will soften the crust.

    Breaded chicken pieces resting on a wire rack before frying
    Tray of flour-coated chicken pieces on a rack next to the dredging bowls

    Air Fryer Method

    Preheat to 400°F for 5 minutes. Cook drumsticks and thighs for 10 minutes, flip, then cook for another 10 minutes. Check doneness with a knife poke at the thickest point — juice should run clear. Internal temperature must reach 165°F. An air-fried version won’t match the deep-fried crunch, but it’s a solid weeknight alternative.

    What to Serve with Fried Chicken

    This chicken pairs beautifully with bright, acidic sides that cut through the richness. Try it alongside our Beet and Avocado Sashimi Appetizer for a party spread, or keep it classic with coleslaw and cornbread. The ranch sauce doubles as a vegetable dip — our kids have it with carrots and celery weekly.

    For a complete feast, the Easy Fall-Off-the-Bone Ribs make an incredible companion for big gatherings. Both can be prepped ahead and served together.

    Frequently Asked Questions

    Can I use chicken wings instead of drumsticks and thighs?

    Yes. Wings work well and make a great appetizer-sized serving. Note that wings cook significantly faster than thighs — reduce the first fry time to around 8 minutes and check doneness before the second fry.

    What if I can’t find buttermilk?

    Make it yourself in 5 minutes: combine 1 cup of whole milk with 1 tablespoon of white vinegar, stir, and let stand for 5 minutes. You’ll see the milk thicken slightly — that’s your buttermilk ready to use.

    How far ahead can I prep this recipe?

    The brine step can be done 24 hours in advance. The fully dredged, uncooked chicken can sit on the rack in the fridge for up to 2 hours before frying. The first fry can be done several hours ahead; just do the second fry right before serving for maximum crunch.

    Can I bake this instead of frying?

    You can, though the crust won’t achieve the same crunch. Bake on a wire rack at 425°F for 35–40 minutes, flipping halfway. Spray lightly with oil before baking to help the breading brown.

    How do I keep the chicken warm for a party?

    After the second fry, place on a wire rack set over a baking sheet in a 200°F oven. This keeps the chicken warm for up to 45 minutes without softening the crust. Do not cover or wrap — trapped steam is the enemy of crispy.

    Is there a Lodge cast iron skillet option?

    Absolutely. A Lodge 12″ cast iron skillet is excellent for shallow-frying this chicken with less oil. Use about 2 inches of oil and maintain temperature carefully — cast iron holds heat well but responds slowly to adjustments.

    best fried chicken love and harvest

    BEST Homemade Fried Chicken with Ranch Sauce

    Incredibley crispy golden brown fried chicken with super juicy flesh inside. The BEST homemade fried chicken you'll taste all made with fresh herbs and spices. A gorgeous bright and fresh brine that will tenderize your chicken for that super moist and juicy texture. All matched with an amazing ranch sauce that will get your guests dipping and crunching away. There is no better way of serving chicken than this. Print Recipe Pin RecipePrep Time:15 minsCook Time:30 minsCourse: Main CourseCuisine: AmericanKeyword: chicken, fried chickenServings: 5 people

    Ingredients

    Chicken Brine

    • 2 kg chicken legs and chicken wings mix
    • 1 TBSP salt
    • 1 TSP pepper
    • 1 spring fresh rosemary chopped
    • ½ TSP fresh thyme chopped
    • 1 TSP fresh ginger grated
    • 1 lemon juice
    • 1 lemon zest
    • 2 TSP sugar
    • 1 TSP chili flakes

    Dredge Liquid

    • 2 eggs
    • 1 cup buttermilk
    • 2 TBSP hot sauce

    Fried Chicken Breading

    • 2 cups flour
    • ½ cup bread crumbs
    • 3 TBSP cornmeal
    • 2 TBSP salt
    • 2 TSP pepper
    • 1 TBSP paprika
    • 2 TSP garlic powder salt
    • 2 TSP onion powder
    • 1 TSP poultry seasoning
    • 1 TSP cayenne powder

    Deep Fry

    • 4 cups canola oil

    Ranch Sauce

    • 1 ½ cups sour cream
    • 5 tsp white vinegar / lemon juice
    • 2 TBSP fresh chives chopped
    • ½ TSP fresh parsley chopped
    • 1 TSP dried dill
    • 1 TSP garlic powder
    • 1 TSP onion powder
    • 2 TSP salt
    • ½ TSP pepper

    Instructions

    Chicken Brine

    • In a large bowl, clean and rinse the chicken. Pat try. Cut the legs into two pieces separating the drumstick and thigh. Add the salt, pepper, rosemary, thyme, ginger, lemon juice, lemon zest, sugar, and chili flakes with the chicken. Toss and rub the chicken with the marinate. Put everything in a plastic bag and marinate overnight (12 hours).

    To Prepare Fried Chicken

    • Next day, take out a baking rack with a fitted baking sheet underneath. Take the bag of chicken out the fridge and give it a light toss to flick out access liquid. Put all the chicken pieces in the rack to air dry in the fridge.
    • Prepare the dredge liquid by combining the egg, buttermilk and hot sauce together with a whisk in a large bowl.
    • In a separate bowl (preferably a smaller bowl with tall wall – like a small pot) put the breading ingredients together. Combine well the flour, bread crumbs, cornmeal, salt, pepper, paprika, garlic salt powder, onion powder, poultry seasoning, and cayenne powder together.
    • Take the chicken out the fridge. Dip each chicken pieces separately in the liquid first. make sure all surface is covered with the liquid, and quickly drop the chicken piece in the breading bowl. Rub and put pressure to make sure all surface area is covered with the breading flour. if you see a gap, add some flour and rub it in. Give it a few taps for access flour, and place it back on the drying rack. Repeat until all the chicken pieces are dredge and breaded. Let them rest in the fridge for 1 hour before deep frying.

    To Make Fried Chicken

    • Heat your vessel to deep fry. I have a wok and I enjoy deep frying everything there. Add 4 cups of fresh canola oil. Preheat oil to 275F.
    • Depending how big the deep fryer you have, add enough chicken pieces where it has room to swim around and not be over crowded. I recommend 3 pieces at the same time.
    • Carefully dip half the chicken in the oil and hold on to the end for 3 seconds, and let it all go in the deep fryer. This is the reason we need the chicken as dry as possible. If there's liquid on the chicken, the oil will explode and burn your hand. Repeat until you have three pieces in the deep fryer. Fry for 12-15 minutes.
    • In a drying rack, add some paper towels. When the chicken is done cooking, take them out and place them on top of the paper towel. Make sure you're not over crowding the chickens. For them to maintain crispy, it needs air circulation to completely dry and not have any moisture. Serve

    Ranch Sauce

    • Whisk together the sour cream, white vinegar / lemon juice, fresh chives, and fresh parsley. Add the spices. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
  • Super Tasty Mexican Slow Cooker Pulled Pork

    Super Tasty Mexican Slow Cooker Pulled Pork

    This Mexican Slow Cooker Pulled Pork is the definition of a set-it-and-forget-it meal that still manages to blow everyone away. Smoky guajillo and ancho peppers, red wine, apple, and cumin slow-cook together with a pork shoulder for 5 hours until the meat falls apart and drinks up every drop of that incredible sauce. It is one of our most-made dinner recipes — at least twice a month on the rotation.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    slow cooker pulled pork

    This post is all about slow cooker Mexican pulled pork.

    Ingredients for This Mexican Slow Cooker Pulled Pork Recipe

    Ingredients

    Pork Shoulder

    The cut we are looking for in this recipe is the pork shoulder. The shoulder has enough meat and fat mixed in together — it is not the tough part of the pork and using the slow cook method, the meal always comes out juicy, tender, and incredibly delicious.

    • Why it matters: Fat content in the shoulder bastes the meat from the inside as it slow-cooks, creating that signature pull-apart texture you cannot get from leaner cuts like loin.

    Guajillo Peppers

    The Guajillo dried peppers are not spicy when the seeds are removed. They give the sauce a nice thick texture and a distinct citrus-smoke flavour.

    • Why it matters: Guajillos are the backbone of many Mexican red sauces. Their fruity, slightly tannic flavour is what makes this sauce taste authentically Mexican rather than generic chili pork.

    Ancho Peppers

    Ancho peppers give the sauce its deep red color. They are not spicy and don’t have a sharp taste — they are dried poblanos with a mild, chocolatey undertone.

    • Why it matters: Anchors are responsible for the sauce’s gorgeous color and the earthy depth that rounds out the guajillo’s brightness. Together they are a classic Mexican pairing.

    Cumin

    Always a great partner with pork. Use powder form, not seeds — it marinates into the meat more evenly and the flavour is more evenly distributed throughout the roast.

    • Why it matters: Cumin is the warm spice foundation of the rub. Without it the pork tastes flat. Don’t be shy with it — this recipe leans into the cumin intentionally.

    Red Wine

    A great way to tenderize the pork — it penetrates into the meat and adds a fall-and-winter depth of flavour. A Malbec or any full-bodied red wine works perfectly here.

    • Why it matters: The alcohol in the wine breaks down muscle fibers during the long cook, resulting in a more tender final product. It also adds complexity to the sauce that water or stock alone cannot achieve.

    Apple

    Three apples, peeled and shredded. Adding apples is a great way to include fibre and natural sweetness that offsets the wine’s acidity and tartness.

    • Why it matters: The natural sugars in the apple caramelize during cooking and help balance the smokiness of the peppers. The apple also adds another layer of tenderization — the malic acid breaks down protein similarly to how a citrus marinade works.

    Slow Cooker

    I use an Crock-Pot Slow Cooker or the slow cook setting on my Instant Pot 7-in-1. Both work perfectly. The slow cook method is what makes this recipe so hands-off — 90% of the time you’re just waiting for the cooker to do its magic.

    • Why it matters: Slow cooking at low temperature for a long time breaks down the tough collagen in the pork shoulder into gelatin, which gives the sauce its body and the meat its silky, fall-apart texture.

    How to Serve Pulled Pork

    There are many ways to serve this slow cooker pulled pork:

    • Bread — any bread works. Make a pulled pork burger, a torta, or sliders with small buns.
    • Burrito — wrap in a large flour tortilla.
    • Taco — serve on top of a corn tortilla for a pulled pork taco.
    • Mash potato — serve with mashed potato and veggies, drizzled with the sauce.
    • Poutine — deep fry fries, add pulled pork, black beans, cheese, and sour cream.
    • Appetizer — bake thin baguette slices and serve the pulled pork with pickled onions.

    For more Mexican-inspired recipes, try our Green Pozole (Pozole Verde) or our Easy Mexican Salsa Verde — both pair beautifully with this pulled pork.

    easy slow cooker pulled pork

    Mexican pulled pork being shredded with forks in a dark sauce

    Mexican Slow Cooker Pulled Pork

    Easy tender and delicious pork with a Mexican sauce soaked and slow-cooked in an Instant Pot. I love serving this with tortilla, rice, or over mashed potatoes.
    Print Recipe
    Pin Recipe
    Prep Time:10 minsCook Time:5 hrsServings: 6 people

    Equipment

    • Instant Pot or Slow Cooker

    Ingredients

    Pork Marinate

    • 1 kg pork shoulder whole
    • 3 tsp sea salt
    • 1 tbsp paprika
    • 1 tbsp cumin powder
    • 1 tsp black pepper
    • 3 tbsp canola oil

    Mexican Peppers

    • 2 guajillo peppers
    • 3 ancho peppers

    Liquid

    • 1 cup red wine
    • 3 apples peeled and shredded
    • 1 white onion shredded
    • 1 cup orange juice
    • 2 tbsp vinegar
    • 3 bay leaf
    • salt to taste

    Instructions

    • Rinse and pat dry the pork shoulder with a paper towel.
    • Mix the spices and salt together for the pork marinade. Rub the spice all over the meat. Let it sit for 15–30 minutes.
    • Soak the Mexican peppers in hot boiling water. Place a plate or something heavy on top to keep the peppers fully submerged for 10 minutes.
    • Break the top off the peppers and scrape the inside clean. Add all the peppers to a blender with 1/2 cup of water. Blend until smooth.
    • Heat a pan with oil on medium-high heat. Place the pork shoulder in the pan and brown all sides.
    • Set your slow cooker or Instant Pot to the slow cook setting on high for 5 hours. Place the browned pork shoulder inside and add all the liquids and Mexican pepper puree on top.
    • Close the lid and open the valve (if using Instant Pot).
    • After 5 hours, open the lid and use two forks to shred the meat apart. This allows the sides to soak up all the juices. Add salt to taste.

    Frequently Asked Questions

    Can I make this pulled pork without a slow cooker?

    Yes. You can braise it in a Dutch oven in the oven at 300°F (150°C) for 4–5 hours with the lid on. The result is essentially the same — low heat for a long time is what does the work, regardless of the vessel. A Lodge Dutch Oven works beautifully for this.

    What cut of pork is best for pulled pork?

    Pork shoulder (also called pork butt or Boston butt) is the best cut for pulled pork. It has the right fat-to-meat ratio so the meat stays moist during the long cook. Avoid pork loin — it is too lean and will dry out.

    How spicy is this Mexican pulled pork?

    Not spicy at all, as long as you remove the seeds from the guajillo and ancho peppers before blending. Both peppers are mild when deseeded. The sauce is smoky, earthy, and slightly sweet from the apple and orange juice — not hot.

    Can I use an Instant Pot instead of a Crock-Pot?

    Yes. Use the slow cook function on your Instant Pot, set to high for 5 hours with the lid closed and the valve open. Alternatively, use the pressure cook function for 60–75 minutes on high pressure followed by a natural release — the texture will be slightly different but equally tender.

    How do I store and reheat leftover pulled pork?

    Store pulled pork in an airtight container with its juices in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a pan on low heat with a splash of water or orange juice to revive the sauce. Avoid microwaving on high as it can dry the meat out.

    What do I do if the sauce is too thin after cooking?

    Remove the pork from the slow cooker after shredding and pour the remaining liquid into a saucepan. Simmer on medium-high heat for 10–15 minutes until the sauce reduces and thickens. Pour it back over the shredded pork before serving.