Pork Pie With Oka Mash

This twist on shepherd's pie features smoky, spicy chorizo and flavourful Oka cheese. A casserole this large will take several days to thaw in the fridge, so don't worry if it's still a bit firm after thawing for a day. The partial thawing just allows it to reheat a bit more evenly.

Duck, Ricotta & Arugula Rotolos

Rotolo is a Tuscan dish that roughly translates to “scroll” or “coil,” traditionally assembled with homemade sheet pasta, greens, ricotta and Parmesan all rolled up and baked in tomato sauce. Here, we’ve given it a twist by using a white sauce with peas, duck confit and hazelnuts.

Classic Shortbread Fingers

While a good shortbread cookie is worth the trip to the bakery, we (and many of our readers) love to get into the kitchen and create our own. This recipe combines the simplicity and melt-in-your-mouth goodness we adore in a shortbread recipe. Work quickly to cut the cookies out, since even the heat from your hands will soften this buttery dough.

Baked Salmon with Spinach and Goat Cheese Stuffing

With a creamy rich stuffing, this salmon makes an elegant dish for entertaining. You can prepare it ahead to simply pop into the oven when guests arrive.

Roast Prime Rib with Rosemary Red Wine Jus Lie

The simple, flavourful sauce of slightly thickened pan juices, or jus lié, mixed with wine and stock adds a touch of sheer elegance to this special occasion dish. For drama, choose a roast with at least three ribs.

Pastitsio Goes Light

This is the Greek variation of lasagna, made with less fuss and less fat, too. It's great for company — make it the day before, then pop it in the oven. Serve with a light green salad tossed with a sun-dried tomato vinaigrette.

Beefsteak and Mushroom Pie

Executive chef John Cordeaux of The Fairmont Royal York Hotel in Toronto gets back to his British roots with this rich and traditional beef pie, enriched with Guinness and updated with notes of smoky bacon.

Salmon Wellington

Potato Gratin with Garlic Cream & Pancetta

Cauliflower and Brussels Sprouts Gratin

There's no need to trim the outer leaves of the brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half.