welcome!
Welcome, friends, to Annie Dishes.
I am Annie, and I have a hard time thinking about my life outside of the context of my always passionate but not always uncomplicated relationship with food.
Using the name Annie Buckland, before the life of domestic bliss that I currently enjoy, I wrote about food – and, occasionally, other things – for various Canadian publications, most notably as a regular columnist for the Winnipeg Free Press.
I have also had the good fortune to have my food styling work included in a number of cookbooks and magazines.
These days, my husband, two small children and I live modestly and eat very well in Toronto.
Thanks for stopping by!
Annie Dishes 
annie, I enjoyed your recipes as a food writer for the Winnipeg Free Press. I am looking for your pumpkin recipe for Thanksgiving that you made because you said you couldn’t stand the traditional pumpkin pie . Alison Gilmour contacted you and the recipe was a pumpkin cheesecake. I wonder if there was another favorite you made as I can’t remember the recipe being a cheesecake
I also made your individual Christmas cakes ( the ones with Grand Marnier) this past Xmas and they are excellent.
Thanks for any recipe you can give me.
Bonnie
Hi Bonnie, thank you for your kind words! I promise you that the recipe in question was the one I sent to Alison Gilmour. I’d highly encourage you to try it – it has less cream cheese than a traditional cheesecake, and it much less heavy in taste than a traditional pumpkin pie. It’s a family favourite and a Thanksgiving tradition around here!
Annie, I have been making your “Gwenn’s Pumpkin Cheesecake” since forever. Well, 2003 anyway, when it appeared in Wpg Free Press on Oct 8! It is a family fave! Miss your column.
Annie, I’ve been making your “Gwenn’s Pumpkin Cheesecake” since it first appeared in Wpg Free Press Oct 8, 2003. A family fave!
Miss your columns!
Hi Annie,
When you were writing for the Winnipeg Free Press you once shared a recipe for a carrot harissa dip. You said it had to be prepared in the early fall when carrots were fresh and tasted like carrots! Well, the time is coming and I have misplaced the recipe. I also found a tube of harissa. I hope you can help me.
Cheers,
Blair