Food

Recipes

Candy-Cane Beets With Basil-Wrapped Goat Cheese And Horseradish Cream Sauce

Recipes

Potato Latkes With Smoked-Trout Mousse

Recipes

Hazelnut-Cherry Shortbread

You can swap the hazelnuts for an equal amount of toasted pecans or walnuts.

Recipes

Orange-Cranberry Snowballs

Leave butter to soften on counter overnight to get it to the ideal texture for this batter.

Recipes

Dora Bradley’s Sugar Cookie Cut-Outs

Too much flour makes cookies dense. Spoon flour into a measuring cup before levelling off with a knife to get an accurate amount.

Recipes

Chocolate-Caramel Ginger Cookies

These cookies have a chewy center and crisp exterior. To get the texture just right, take them out of the oven as soon as they puff up and a few cracks appear on top. Once cooled, store them in an airtight container.

Recipes

Chef Ricardo’s Chocolate Pudding Cake

This slow cooker take on chocolate lava cake is best served with a gigantic scoop of vanilla ice cream. It’s so good that when we tested it at the office, a few people hid in their offices with seconds (I won’t name names). Watch Ricardo make this recipe on…

Recipes

Sarah Richardson’s Georgian Bay Gin Sunset

Recipes

Sarah Richardson’s Herb-Marinated Chèvre

Make this dip about an hour before your guests arrive — the longer it sits, the better it tastes.

Recipes

Sarah Richardson’s Festive Arugula Salad

Recipes

Sarah Richardson’s Mustard & Za’atar Barbecued Turkey

Za’atar is a Middle Eastern spice blend that consists of thyme, sumac, roasted sesame seeds, marjoram, oregano and salt. Since this recipe requires indirect heat, it is suitable for gas barbecues but not charcoal ones.

Recipes

Sarah Richardson’s Cranberry-Apple Crisp

Recipes

Tara O’Brady’s Vietnamese-Inspired Sausage Rolls

Vietnamese sausage rolls with nuoc cham play well with drinks. They can live in the freezer and be baked off as needed.

Recipes

Tara O’Brady’s Caramel Apple Pie

This caramel apple pie requires very little last-minute attention, and is most luscious when baked in advance.

Recipes

Tara O’Brady’s Roasted Carrots With Harissa Aïoli And Dukkah

Vegetables should get the attention they deserve. Roasted carrots gussied up with harissa and dukkah bring spark to the plate.