Turkey Turnovers

These puff-pastry turnovers look so professional, guests will think that you went out and bought them. If you have a few leftover cooked green peas, add 1/3 cup (75 mL) to the filling. Serve with a tossed salad or a spinach-and-orange salad dressed with a tangy vinaigrette to balance the turnovers' fruity sweetness.

Arugula Soup With Potato Croutons

Think bread is necessary for making croutons? Think again! Potatoes make a wonderfully crispy garnish.

Black Bean Soup with Lime Coriander Sauce

Whether you choose the long soak method or the quick and convenient canned bean method, this Southwestern-inspired soup will take the chill off a cold day.

Lots of Mushrooms Lasagna

Lasagna packed with mushrooms and cheese will garner rave reviews from both vegetarians and meat eaters.

Roast Turkey With Herbed Aioli

This elegant turkey is served with a creamy French-style aioli. If you'd rather not use uncooked egg yolks in the sauce, see our recipe for Herbed Mayonnaise. Save any leftover aioli to spread on turkey sandwiches.

Sausage, Apple and Sage Stuffing

Toasting the bread beforehand means you won't have to worry about sogginess, while adding flavourful pork sausage keeps it moist in the oven.

Home-Style Crab Egg Foo Young

One of my father's favourite dishes, egg foo young is similar to an omelette but with Chinese ingredients and flavourings.

Dalvay Seafood Chowder

This chowder comes from executive chef Andrew Morrison of the spectacular Dalvay By-The-Sea Heritage Inn and Dining Room on P.E.I.'s North Shore. Morrison garnishes his bisquelike chowder with chervil and lobster roe. Many fishmongers sell fish stock, or you can make your own. In a pinch, dilute bottled clam juice with water or substitute chicken stock.

Veal Chops with Panko Gremolata