With pearl onions and wine, this succulent, tender stewed roast has a special holiday flair.
Seville oranges add pleasant bitterness to this warming punch. Use navel oranges for a slightly sweeter version. Choose inexpensive light-bodied Spanish wine, such as Torres Sangre de Toro, to balance the strong taste of Madeira.
Rhubarb is a much-loved Nova Scotia ingredient, and never has it had such elegant treatment as Chef Ray Bear gives it at Gio in Halifax.
A fuss-free recipe that is the perfect showcase for the delicate, delicious flavour of shallots.
Mushrooms add earthy flavour to this slow-cooked dish. Dried shiitakes are a good substitute for the porcini.
Beautiful maroon-hued figs and a spiced honeylike sauce are an intriguing pair. Vanilla ice cream or a semi-firm sheep's cheese would also be ideal partners instead of the mascarpone mixture.
Steak is especially delicious with a wine sauce that blends with the pan juices. Four steaks provide plenty for steak lovers, but you can adjust the amount to suit the appetites of your guests. Serve with watercress.
