Country Pâté

Seasoning is key to a good pâté. This recipe may seem to have a lot of salt, pepper and spices, but the flavours mellow as the pâté cures. Serve with Dijon mustard, baguette slices and cornichons for an authentic French experience.

Balsamic Beet & Sweet Potato Tart

This beautiful vegetarian tart is so good, even your meat-loving guests will want a taste.

The Ultimate Clam Chowder

The secret to making this dish ultimately delicious is simple: Leave the cans on the shelf and use only fresh East Coast clams. For an even more spectacular chowder, serve it in bread bowls you make by hollowing out small round loaves or extra-large crusty hamburger buns.

Asparagus Soup with Parmesan Asparagus Strudel

This fabulous spring soup is scrumptious on its own, garnished simply with asparagus tips. But you can also dress it up as we have with Lemon Cream Froth and Parmesan Asparagus Strudel. At Studio Cafe at Four Seasons Hotel Toronto, executive chef Lynn Crawford garnishes this starter with delicate yellow-green popcorn seedlings.

Cheese Cappelletti with Asparagus Sauce

Put spring on your table with cappelletti (stuffed hat-shaped pasta) and asparagus. Saffron in the dough adds colour and fragrance. In a pinch, use wonton wrappers instead of the homemade dough.

Bacon and Apple-Stuffed Barbecue Pork Loin

Presentation is everything when it comes to your Thanksgiving spread, and this elegant stuffed roast, brushed with an apple and Dijon glaze, is absolutely stunning.

The Ultimate Chicken Pot Pie

Comfort food at its finest, this classic creamy casserole packs buttery herb-flecked pastry and rich savoury chicken in every delightful bite.

Vegetable Wellington