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…
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
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…
Rob Gentile’s Honey-Glazed Struffoli with Candied Cranberries
There was always a table allocated just for desserts at Christmas. It was in another room and it was just covered. And you could eat off the sweet table at any time, before dinner, in the middle of dinner, after…
Derek Dammann’s Roast Capon with Black Truffle and Brioche
For this occasion, capon is my roasting bird of choice. First, because it is a suitable size for a gathering of six to eight people and, second, because of its fat content, you will avoid the dangerous pitfall of having…
Please Don’t Overcook Me!
Other than our enthusiasm for roasting them and presenting them as a centrepiece for our celebratory family table, we have a strange way of expressing our love for this unfortunate bird. Linguistically, anyway, we are universally keen to dissociate ourselves…
Connie DeSousa’s Deep-Fried Turkey with Spicy Red Azorean Stuffing
When I was growing up, my mom did all the day-to-day cooking and my dad did special occasions. Being Roman Catholic, we’d celebrate with giant meals of turkey and stuffing at Christmas, Easter and Thanksgiving. My mom is IrishCanadian. My…
David McMillan’s old English Quebec Christmas
Montreal in the 1800s had a lot of manufacturing and industry The St. Lawrence Seaway was the highway and a lot of goods were sent to godforsaken places like Prince Edward Island and New Brunswick. There was nothing to bring…
Fir Tree-Seasoned Deer Heart with Squid and Smurfs
This dish looks like a Playmobil box.It’s based on a new dish at the restaurant I call Charcut Schtroumpf (Charcuterie Smurf ). My friends from Au Pied de Cochon make the most amazing ham on earth, the best I’ve eaten…
Riccardo Bertolino’s Italian Family Christmas
In my old home town, Bologna, this dish is something special—and almost mandatory—for Christmas. It can also be served for a Baptism or Communion. We would have it on Dec. 25 at lunch, which is when we eat our big…
Rob Feenie’s Alsatian Cornish Hen with Purée de Pommes de Terre
Alsace is a big part of who I am; that whole region is like my second home. Especially north of Strasbourg, where I had the opportunity to cook for six months when I was 26 or 27. I was working…
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…