Food

Recipes

Rosemary Potatoes Domino

Yukon Gold potatoes work best for this recipe because they’re slightly waxy and hold their shape after cooking. For best results, don’t rinse the potatoes once sliced; the starch helps the potatoes stick together and absorb the butter.

Recipes

Lemon And Roasted Cherry Trifle

Most of the components of this trifle can be made the day ahead. When choosing your trifle vessel, make sure it can hold at least 8 cups.

Recipes

Bouq Émissaire Cheese With Sautéed Figs And Walnuts

If you can’t find this cheese, another semisoft goat’s milk cheese like Grey Owl can be substituted. Allowing the cheese to come to room temperature prior to serving is key to bringing out its flavor — and also makes it perfect for scooping up with a cracker!…

Recipes

How To Make Fiery Asian-Style Chicken Wings

See how we used the new T-fal® ActiFry® Genius to make Fiery Asian-Style Chicken Wings. Get the complete ingredient list and step-by-step instructions in our recipe gallery. After, enter for your chance to win a T-fal® ActiFry® Genius! Presented by…

Recipes

Ask A Chef: Curried Cauliflower

Chef Taylor Adam Smith of The Courage shares his recipe for Curried Cauliflower. Q: I recently went wine tasting with my daughter in Prince Edward County, Ontario, and discovered the most charming café called The Courage. We had amazing cod and trout dishes, but the cauliflower dish we shared was…

Recipes

Laura Calder’s Beet & Pecan Endive Boats

Beets and blue cheese are a perfect match in this hors d’oeuvre, but you can swap out the beets for chopped pears for a new flavor combination.

Recipes

Laura Calder’s Parsley, Sage, Rosemary & Thyme–Brined Roast Turkey

A 15-lb. turkey will serve 12 to 14 people. The brine used in this recipe results in a juicy bird with lovely crispy skin. The extra rub of butter before roasting doesn’t hurt, either! If you’re hosting fewer, buy one or two breasts instead.

Recipes

Anne Willan’s “Burnt” Beans

“When I worked for Anne at École de Cuisine La Varenne, this dish was one of the first I had to learn. Anne served this family favorite once a week with roast chicken. The exact opposite of al dente — try downright confit — these beans taste…

Recipes

Laura Calder’s Celeriac Purée

The key to a great celeriac mash is to purée it until velvety smooth. A blender or a food processor will give the best results.

Recipes

Laura Calder’s Cranberry Sauce

In our house, we go the classic route for cranberry sauce. We also like to have lots — this recipe makes a big batch!…

Recipes

Laura Calder’s Best Bread Stuffing

For the best stuffing, make good-quality bread crumbs. Break up dried bread slices and pulse in the food processor.

Recipes

Triple Ginger Cookies

“This cookie recipe — one of my favorites — comes from Canadian opera singer Wendy Nielsen. Now head of voice at the University of Toronto, Wendy is a member of our Sunday Roast Club. Whenever she and her husband are hosting, these gingery cookies are the signature dessert.” – Laura Calder…

Recipes

Laura Calder’s Quick Pumpkin Ice Cream

After a big feast, I like to keep dessert light. This simple ice cream has all the expected festive flavors without the heaviness of pumpkin pie.

Recipes

The Alfonso

“This recipe comes from our friend John Bunner, the head barman at Toronto’s Alo restaurant. He’s always getting us to try new things (especially me because I usually just have champagne!).” – Laura Calder…

Recipes

Berkshire Pork Loin Roast With Crackling

There are three musts for making delicious pork with crackling: a properly scored roast, a good rub down of salt and oil, and high heat. The oven starts off very hot; once the crackling has begun to crisp up and turn golden, the heat is reduced so the interior of…