Bakewell Tart

Moist, almond-flavoured sponge with a tangy layer of jam and soft, buttery pastry makes this traditional tart a wonderful treat served warm or cold.

Some say the Bakewell tart (or pudding, to give it its original name) was created by accident when, in 1820, a cook poured egg mixture on top of jam, making a tart instead of a pudding. However, other sources say it hails from a 15th-century dish called "flathon," which was either a rich custard over a candied-fruit base, or made with ground almonds, sugar and spice. In its birthplace, Bakewell, you'll still find it sold under the name "pudding."

Mussels with White Wine Sauce and Parmesan Cheese

The key to this recipe is to end up with a sauce that is thicker than water and contains big flavors though not so much as to overpower the mussels. Thus, the reduced wine adds flavor not more liquid; similarly the heavy cream instead of half & half or milk. The final trick that prevents this from being too thick is adding the mussels and covering the pan. As they cook, the mussels release their juices and this keeps the sauce at the correct consistency and intensifies the flavours, once you perform the final stir. The combination of ocean air with smokiness and oak transcends the sublime. (Excellent with Caesar salad and more of the same wine used for cooking.)

Maple-Caramelized Walnut Brioche

Triple Chocolate Pie

Wild Mushroom Strudel

Take your time and enjoy yourself as you roll and stretch the dough paper-thin for this flaky strudel. Your efforts will be rewarded as you reap the compliments for one of the most delicious sit-down appetizers (or vegetarian main courses) you have ever prepared.

Vegetable Samosas with Cilantro Chutney

From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.

Cheddar and Chipotle Focaccia

This focaccia dough is moist and a bit difficult to handle at first. It needs a long kneading (easiest in a stand mixer) and a rise overnight in the refrigerator to come together in texture and flavour. To prevent the dough from taking on any fridge odours, place the covered bowl in a plastic bag. Whole spelt flour gives a wonderful and subtle nutty boost to the flavour of the white flour; you could replace it with whole wheat flour, if you prefer. To prepare the chipotle peppers, soak them in boiling water until softened, about 15 minutes. Remove stems; split and seed.

Réveillon Tourtière

When it's time for réveillon (a special feast on Christmas Eve in Quebec), this is the pie that welcomes everyone to the table. The super-flaky crust is loaded to the brim with a subtly seasoned meat filling.

Grilled Vegetable Ricotta Torta

This creamy pie is delicious cut into wedges and served cold at a picnic. It's also wonderful served warm from the oven.

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.