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Derek Dammann’s Stuffing with Sage and Chestnuts

Stuffing with sage and chestnuts I choose not to stuff large birds as they take too long to cook when filled, which results in a dry product. You could always shove a little bit of the stuffing up the backside…

Derek Dammann’s Chicken Wing Gravy

Chicken Wing Gravy This can be made ahead of time and frozen to make life easier on the big day. —D.D. From Canada's 100 Best Cooking Issue 2016

Anthony Walsh’s Argentinian Christmas Dinner

This dish is a total ripoff of Piedmontese vitello tonnato—though this version has a bit more vegetable, at least the way I’ve had it, which gives it a bit of a lighter feel. My wife’s family is Argentinian; she grew…

Dutch Baby

The Preservatory: Savory Dutch Baby

Part popover, part crepe, a Dutch Baby is typically served sweet with sugar and a squeeze of lemon, which is lovely. However, this savory version from The Preservatory, inspired by a delicious brunch in Brooklyn, is the cat’s pajamas, as…

Le Cordon Bleu Ottawa Passion for Excellence Chef Scholarship

Presentation. Technique. Taste. Hygiene. Organization. These five components, rated by a panel of five judges, are what decided the winner of the 2nd annual 2016 Passion for Excellence Chef Scholarship from Le Cordon Bleu Ottawa Culinary Arts Institute. The gruelling…

Chinese New Year Soup

Nick Liu’s Chinese New Year Soup

After a big Chinese New Year, noodle soup is something we eat the next day in the morning. After a week of celebration, you’re going to need some broth and noodles at some point. You’re going to be hungover from…

Jacob Richler on the Cayman Cookout

When you picture José Andrés, the one-time elBulli apprentice who built an American culinary empire more than 20 restaurants strong, he is more than likely sporting a pristine white chef ’s jacket. Or possibly black tie, like in that photo…

Bradley Smart Smoker with iSmoke

The oldest form of cooking gets a 21st-century makeover with the Bradley Smart Smoker. The company that simplified slow-smoking back in the ’70s with its low-maintenance compressed sawdust bisquettes just took an electronic leap forward with this new Smart Smoker,…

World Fish Supply in Dire Straits

Current global fishing fleets are two to three times what the oceans can support. A recent report by the World Wildlife Federation states that at the rate global fishing is going, all species currently fished for consumption could be depleted by…

Entertaining Tips from Canada’s Best Chefs

If you’re not going to pull out the stops and do some serious cooking and entertaining over the holidays, then when will you? If you are inexperienced, or just need a little help pulling the big feast together,  we've put…

Cooking Rules

Holiday Cooking Rules

Follow these cooking rules, our chefs’ recipes and your instincts, and you and your guests will eat very well indeed. Unless otherwise specified, all salt is Kosher. All pepper is freshly ground and black. All butter is unsalted. Flour is always all-purpose.…

Hangover Cures

Pedialyte & Other Miraculous Hangover Cures

Alexandra Gill uncovers chefs’ remedies for the dreaded crise de foie. The medical community would 
have us believe that la crise de foie
 is a mythic malady, on par with Joni Mitchell’s mysterious Morgellons disease. Experienced gourmands know better. Though…

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