West Coast Seafood Chowder with Lemon and Dill Dumplings

The inspiration for this recipe was to have as much seafood as possible in one dish; my partner loves seafood and cannot get enough. I serve this dish in a large tureen in the middle of the table and let everyone serve themselves "family style". I serve with a great glass of cold white wine and everyone has a great time.

Onion, Apple and Gruyere Tart

Use cooking apples, such as Northern Spy Crispin or Golden Delicious. They keep their shape and are full of flavour. Note that this tart is a tall one, baked in a spingform pan.

Spinach & Sausage Skillet Lasagna

Enjoy the full flavours of a classic lasagna for a fraction of the effort with this skillet version, which features a creamy spinach-and-ricotta filling and a meaty ragù.

Crab and Sticky Rice

This Taiwanese specialty, in which fresh crab steams over cooking rice, is usually prepared in a large steamer, but I've adapted it to conveniently cook in an oven. Either long- or short-grain white sticky rice (also called glutinous rice) can be used.

Pozole

Pozole is a Mexican broth-based soup made with meat and hominy, a type of corn. Traditionally it would require many hours to prepare, but this version takes much less time and still tastes wonderfully authentic. Pozole is served with a garnish tray so everyone can add his or her own final touches.

Bacon, Apple and Leek Tart

This crisp, sweet and savoury appetizer that's served at room temperature is a surefire hit with guests.

Pork, Apple, Sage and Stilton Sausages

Cheese isn't a typical sausage filling, but here it adds a creamy tang that's addictive. Be sure to work with a partner and use medium-width pork sausage casings -- lamb casings are too narrow.

Porcini-Dusted Beef Tenderloin With Sherry Gravy

A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The melt-in- your-mouth texture and rich flavour make for an unforgettable holiday meal.

Speculoos & Blueberry Ice Cream Cake

Honey-Lime Carrots with Cipollini Onions

This sweet-and-sour side is a convenient recipe when feeding a large crowd because so much of it can be prepared in advance. The onions become delicate after you peel off their skins, so stir and shake the pan very gently until they're softened and golden. If you can't find cipollini onions, substitute with halved pearl onions.