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Step inside the dinner parties of some of the food industry's best and brightest.
Laura Calder’s 10 Tips For A Fuss-Free Thanksgiving Feast
Master the art of hosting like this celebrity chef.
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.
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.
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…
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.
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!…
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.
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…
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.
“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…
Mussels In Saffron Cream Recipe
This elegant starter is ready in a snap.
Chicken & Orange Tagine Recipe
An easy fall dinner idea.
Baked Pears With Blueberries Recipe
Pears perfected with a blueberry sauce.
Dinner Chez Moi
Walnut Squares Recipe
Topped with white chocolate cream cheese icing.