Salmon and Crispy Potatoes with Orange Beurre Blanc

An elegant beurre blanc—scented with orange zest and fresh thyme—is divine on both the crisp-crusted potatoes and the meaty salmon. Serve with steamed Broccolini for a stunning meal that's ready in well under an hour.

French 75 Cocktail

Ring in the New Year in style with this elegant and sparkly cocktail that’s perfect for toasting to new beginnings.

Savoury Tomato and Gruyère Crumble

Plum tomatoes are meaty and dense, making them ideal for cooking and using in sauces. As they heat, they release sweet sun-ripened juice, which is soaked up by the toasted cheesy crumble.

Seafood & Herb Aspic

Two-Tone Chocolate Espresso Panna Cotta

Appealing to adult tastes, this make-ahead dessert just waits in the refrigerator to show off its spectacular flavour.

Maple Orange Cornish Hens

Here are two versions of a favourite dish for entertaining from Daphna Rabinovitch. She likes to cut the hens in half before roasting, as in the recipe. Or you might like to cook the juicy glazed birds whole, easing orange rind in between skin and breast, then tying the legs together and roasting in 375°F (190°C) oven for one hour. Use kitchen shears to cut the hens into halves to serve.

Pea & Pancetta Soup with Lemon Garlic Croutons

Leek and Mushroom Stuffing

This stuffing works best with day-old bread, which doesn't shrink as much once the liquid is added. If you have a fresh loaf on hand, cut it into cubes and spread on a baking sheet, then toast in 350°F (180°C) oven until slightly crisp, about 10 minutes. 

Seafood & Bacon Chowder

Slow Cooker Mussels in Tomato and Fennel Sauce

Slow-simmering this sauce all day creates a flavourful base for cooking the mussels. The high setting on your slow cooker is great for steaming mussels without running the risk of overcooking them. This dish makes a great main for two or a starter for four. Serve with crusty bread, if desired.