LCBO Food & Drink Autumn 2026

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit LCBO.com/foodanddrink .

Turn Over a New Leaf from page 87

RED ENDIVE SALAD WITH PICKLED RAISINS Red Belgian endives are related to radicchio. They are smaller and less bitter than radicchio Treviso, and part of a family of very now, gorgeously hued salad leaves, most of which are seasonal to winter. Some, like widely available Castelfranco, raddicchio and Belgian endive, are available year-round. Until recently, the red ones were pretty hard to find, but trending chicories are the new “it” greens, and the red ones are starting to show up at grocers. Use the yellow variety if you can’t find the red. 2 tbsp (30 mL) yellow raisins 1 tsp (5 mL) Dijon mustard 1/3 cup (80 mL) extra virgin olive oil 1/2 tsp (2 mL) salt Freshly ground black pepper 1 tbsp (15 mL) chopped fresh tarragon 1 stalk celery 3 red Belgian endives 1/3 cup (80 mL) toasted, skinned hazelnuts 1. Combine vinegar, sugar and raisins in a small non-reactive bowl (preferably glass) and refrigerate for 8 to 12 hours. 2. When ready to serve, remove raisins from vinegar, giving them a squeeze over the bowl to ensure you’ve collected as much vinegar as you can. Place raisins in a large mixing bowl. 3. Whisk Dijon into vinegar, then slowly whisk in oil until combined. Season with 1/2 tsp (2 mL) salt and a few grindings of pepper. Stir in tarragon. 4. Turn celery stalk on its side and thinly slice on the bias. Add to mixing bowl. Separate individual leaves from the endives and add those to bowl. Toss with vinaigrette. 1/4 cup (60 mL) white wine vinegar 1/2 tsp (2 mL) sugar

COCKTAILS Apple Cider Spritz p. 94 Black Manhattan p. 15 Concord Grape Sling p. 97 Ginger Mule p. 100 Mulled Cranberry Negroni p. 28 Niagara Manhattan p. 26 Spiced Pear Margarita p. 100 APPETIZERS & SNACKS Cauliflower Canapés with Lentil Hummus, Pomegranate & Kale Chips p. 99 Cornbread Crostini with Pork Belly, Brussels Sprout Slaw & Harvest Seed Crumble p. 98 Dried Grapes & Roasted Squash with Stracciatella p. 97 Frozen Prosecco Grape Snacks p. 96 Mushroom, Squash & Walnut Taquitos with Nutmeg Sour Cream p. 98 Pumpkin-Spiced Chicken Wings with Pumpkin-Spice Hot Sauce p. 100 SOUPS & SALADS Crispy Leaves with Smoky Tamarind Dressing p. 90 Harvest Vegetable Soup with Ricotta Gnocchi p. 101 Potato Galette & Unfancy New Greens p. 88 Rainbow Carrot & Farro Salad with Chicken & Labneh p. 77 Red Endive Salad With Pickled Raisins p. 103 Spiced Carrot Soup with Crispy Chickpeas, Feta & Mint p. 32 Turkey Noodle Soup p. 34 Warm Radicchio Salad with Pancetta, Grapes & Walnuts p. 102

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MAINS & SIDES Chipotle-Marinated Skirt Steak with Smoky Whisky Mustard p. 93 French Onion Slab Pie p. 94 Fried Chicken with Concord Grape Salsa p. 96 Grilled Lamb Chops with Rye & Ginger Glaze p. 93 Gruyère, Speck & Apple Flatbread with Whipped Miso-Brown Butter p. 39 Pan-Fried Sole with Cornichon Brown Butter Sauce & Parsnip Purée p. 38 Potato-Crusted Quiche p. 94 Pulled Pork Torta p. 95 Salmon Caesar with Roasted Kohlrabi p. 76 Wild Mushroom & Brussels Sprout “Orzotto” p. 78 DESSERTS & BAKED GOODS Campfire Affogato p. 100 Concord Grape Sorbet with Olive Oil & Salt p. 96 Fresh Concord Grape Tarts p. 97 Frosted Brown Butter Cinnamon Rolls p. 102 Smoked Paprika Honey p. 93 Japanese Sweet Potatoes with

5. Roughly crush hazelnuts with the side of a chef’s knife and sprinkle overtop to serve.

Serves 4

WHAT TO SERVE Fazi Battaglia Verdicchio dei Castelli di Jesi DOC LCBO 24422, $15.00 This zippy wine has a slight spritz that will stand up to the pickled raisins, yet there is enough spice and nuttiness to match the tarragon and hazelnuts in the salad.

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AUTUMN 2026 ————————