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Riccardo Bertolino

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…

Charles-Antoine Crête

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…

Joe Beef Recipe

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…

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…

Orange Cardamom Snowball Cookies

Orange Cardamom Snowball Cookies

1 cup (240 ml) Rolling Meadows butter, softened ½ cup (120 ml) sugar 1 orange, zested ¾ tsp (3.75 ml) ground cardamom ½ tsp (2.5 ml) ground cinnamon

Tipsy Turtle Bark

2 cups (480 ml) pecan halves 1 cup (about 24) Turkey Hill maple caramels unwrapped 1 tbsp (15 ml) rum, bourbon, or whiskey*

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…

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