Chocolate Vanilla Cranberry Sandwich Cookies

Sandwich cookies take a little more effort than the average cookie, so they're that much more special. The red flecks of cranberries and sparkly sugar crystals give these cream-filled chocolate cookies a delicate prettiness.

Make-Ahead Seafood Salad

Elizabeth Baird\'s make-ahead appetizer salad just needs assembling before guests arrive. The servings can wait, lightly covered, on plates in the refrigerator. Add a few cherry tomatoes cut in wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.

Caper Lemon Mayonnaise

Pickled Cranberry Preserves

These tart, lightly spiced berries are a vibrant addition to cheese platters, and a spoonful can also be used as a stand-in for cranberry sauce. A little goes a long way, so consider packing them in two smaller jars and tucking them into gift baskets with crackers and cheese.

Sherried Orange Tenderloin with Smoked Paprika Mayonnaise

Serve these smoky mini kabobs with toothpicks or small metal skewers.

Honey Walnut Tart

Honey sweetens and enhances the flavour of this walnut-studded tart featuring a sweet crust as crisp and delicious as a cookie. (This is one of the mouthwatering desserts from our September issue "A Slice of Rosh Hashanah" story.)

Classic Garlic Aioli

Consider this iconic French sauce the sassier, more assertive older sister to mayonnaise. It's heavily flavoured with garlic, and it makes an awesome accompaniment to fish, seafood, grilled vegetables and french fries.

Baby Potato Salad with Salsa Verde

New potatoes are waxy and keep their shape after cooking, making them ideal for salads. Using small ones means you can leave them whole for a pretty presentation.

Fresh Sage Turkey Cutlets

Buy turkey cutlets or make your own by cutting a single turkey breast crosswise into 1-inch (2.5 cm) thick slices. Pound slices to 1/2-inch (1 cm) thickness. Serve with lemon wedges.

Easy Corn Chowder