Ganache-Filled Chocolates

Tempering chocolate takes time, patience and a candy thermometer, but it gives beautiful results. The chocolates become smooth and shiny, and yield with a satisfying snap when you bite into them. Use the best quality chocolate you can find for these indulgent treats, and your favourite liqueur for the ganache centres. Frangelico, Kahlúa, Tia Maria and amaretto are good options.

Veal Cannelloni

Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.

Monkey Bread With Cinnamon Glaze

It seems no one really knows why this pull-apart loaf is called monkey bread. But we're not going to question something so delicious and fun to make! Balls of sweet yeast dough, dipped in butter and coated with cinnamon sugar, are piled high in a tube pan. The cinnamon drizzle is the icing on the cake, so to speak. 

Chocolate Hazelnut Layer Cake

Sumptuous and sophisticated, crunchy chocolate hazelnut spread gives our layered cake a subtle nutty crunch and a glossy, lush frosting.

Sausage-Stuffed Pork Tenderloin With Creamy Mustard Sauce

Italian sausage and bread make a flavourful, moist stuffing. After rolling the pork, your hands will be dirty, so have the twine precut and ready to go.

Crispy Salmon on Braised Vegetables and Spinach Mash

There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director

Cookie Butter Profiteroles

Baked Herbed Crepes with Chicken and Mushrooms

Stuffed crepes baked until golden and served with salad make an appetizing brunch or light dinner. It's easier to fill the crepes when the filling is cooled.

Tom Yum Pork Stew

Century Christmas Pudding

This November, Toronto teacher Trish Gresham and her family will make this rich, traditional pudding for the 70th consecutive year in Canada. Her mother, Lilian Rollinson, brought the recipe — already a family tradition for 30 years — from England in 1932. Trish serves it with hard sauce, while her sister, Pamela Scott, simply pours cold whipping cream over top.