Espresso Chocolate Chip Cookies

I am going to say it outright: this is the best chocolate chip cookie I have EVER made.
I can typically control myself when it comes to indulging in all my home baking, but this time around I inhaled about 1/3 of the batch before I even realized what was going on! I’ll let you in on the two secret ingredients as to why these cookies are so addictively delicious: firstly, they contain espresso powder. You’ll want to make sure it’s instant espresso powder not just ground espresso, it should be the kind that dissolves completely into liquid. Espresso intensifies the flavour of chocolate, so you should consider adding it into your favourite chocolate cakes as well!
Second, sprinkling large flake sea salt onto these cookies as soon as they come out of the oven is an absolute game changer. Salt in general is the ingredient that brings all the flavours together, but both the texture and flavour of those little salty flakes as you eat this cookie will have you coming back for more. I baked these while I was in New York and found chocolate “morsels” at their grocery stores; these seem to just be an alternative name to chocolate chips, but they tend to be larger, so consider using these if you manage to find them, or large semi-sweet chocolate chips to add to that chocolate decadence. With the addition of nutty browned butter and toasted pecans, this is sure to become your favourite cookie recipe too!

Porto-Style Tripe

Citizens of Porto are known throughout Portugal (and, indeed, Europe) as “tripe eaters.” Porto was home to the Portuguese navy and, for most of the 18th century, an important port for the British navy. Porto supplied the ships with huge quantities of salt beef, leaving the city with only the trimmings and innards, which evolved into this famous dish. The ingredient list might look daunting, but it's actually easy to prepare – it just requires lots of time and lots of pots. You can simplify it by eliminating some of the traditional meat ingredients. You can also substitute the calf's or cow's foot with veal shank. Tripe lovers will probably want to increase the tripe by up to double the amount. Porto-Style Tripe is always served with white rice.

Pure MmmMaple, Molasses and Sweet Mustard Glazed Pork Tenderloin

Pure Canadian maple syrup, pure fancy molasses and sweet mustard blend with the flavour of the two-pepper rub on pork tenderloin for an "mmm..." sweet and spicy finish. Casual entertaining proves far more enjoyable if preparation is fairly simple, allowing the cook an opportunity to benefit along with the guests. Pork tenderloin, properly skinned and cleaned, makes the perfect surface for a dry rub. Rubbed with a simple mixture of freshly ground pepper, cayenne and a dash of salt, the tenderloin can be prepared as far ahead as the night before or just before guests arrive. Initially grilled on high for 10 minutes, it is then brushed with a prepared glaze and finished grilling. Once done, it is removed from the heat and tented with foil for approximately 5-10 minutes. To serve, slice pork and fan around a platter. Drizzle remaining glaze over the meat. Serve with garlic mashed potatoes, steamed honey dill carrots and a fresh garden salad on the side. Alternately, plate individually (pictured).

Kale Salad With Apple-Cinnamon Vinaigrette

Cedar Planked Salmon with Dill Sauce

Pasta with Sausage & Peppers

I love sausage and peppers cooked in a pan, then I thought it would be really yummy to have them baked with pasta and lovely melted cheese!

Lazy Perogy Casserole

Gravlax With Mustard Dill Sauce

Serve up some Nordic-style flair this holiday season with this show-stopping cold-cured salmon. 

Mango Sauce

Savoury aromatics, such as shallot, garlic and ginger, soften the sweetness of this blended chutney.

Lemon Dill Seasoning Mix

A herb mix is a flavourful base for dips.