Recipes – Culinary Travels

The Modern Holiday Recipe Series: Chef Emily Butcher’s Christmas Eve Fish

9 December 2025

For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings. Here, Winnipeg-based chef Emily Butcher shares her recipe for the whole steamed fish she loves to share with her family on Christmas Eve.

Winnipeg-based Emily Butcher, chef-owner of Nola, approaches the holidays with creativity and a sense of fun. Her culinary philosophy celebrates local ingredients with global influences, which carries through to her festive table.

“Christmas Eve is always a family day for us—usually busy preparing the house for guests, decorating, wrapping presents, and getting ready for Christmas dinner. With all the running around, my parents and I like to do a whole steamed fish for Christmas Eve dinner. It’s quick to prepare, delicious, comforting, and contrasts with all the rich food we’ll be indulging in for the next few days,” she says.

Her mom’s Hong Kong roots influence the tradition. “There is always great fanfare around the serving of the whole fish. It represents prosperity and harmony. We were always careful to eat the top fillet and then carefully remove the spine because there’s a superstition that flipping the fish would make the fishermen’s boat capsize.”

The following days bring their own favourite tradition: “The roast turkey sandwiches with all the fixings on Boxing Day are the highlight for me. Dripping with gravy and cranberry sauce, served on thick-cut toasted sourdough, and so tall that you inevitably have to pull out a knife and fork.”

Hosting Tip: “Always give yourself a quiet moment before your guests arrive to have a shower, a cup of coffee, and a breath of fresh air. Dividing the work with your partner is also super helpful—leave the table setting or drink preparations up to someone else.”

Recipe: Whole Steamed Fish

By Chef Emily Butcher

Serves 4

Ingredients

1 whole fish (tilapia works well, red snapper is also good)
2 Tbsp canola oil
1 tsp sesame oil
1 knob fresh ginger, julienned
1 clove garlic, julienned
1 bunch green onions, thinly sliced
2 Tbsp soy sauce
1 tsp sugar
¼ tsp white pepper
Fresh cilantro and pickled chili, for garnish

Method
Rinse fish and trim fins. Place fish on a heatproof plate that fits in a large steamer.

Set up a steamer. Once boiling, carefully place the fish plate inside. Steam for 8 to 10 minutes, until cooked through.

While the fish is steaming, heat canola oil in a small pan. Add ginger and garlic, cooking until aromatic and just golden. Add sesame oil and heat briefly.

Toss in green onions, soy sauce, sugar and white pepper. Whisk until sugar dissolves.

Transfer fish to a serving platter. Spoon a little of the steaming liquid over top. Pour ginger sauce over fish and garnish with cilantro (and pickled chili, for added heat).

Serve with jasmine rice and steamed gai lan tossed with minced garlic and oyster sauce.

The Modern Holiday Recipe Series: Chef Luigi de Guzman’s Crispy Roasted Lechon

9 December 2025

For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings with their loved ones. Here, Toronto-based chef Luigi de Guzman shares his recipe for crispy roasted lechon belly.

At the W Toronto, executive chef Luigi de Guzman infuses the city’s multicultural energy into bold, expressive menus. At home during the holidays, he turns to a dish from his Filipino heritage: lechon.

“Food has always been at the heart of Filipino celebrations, and with a biracial family, sharing that tradition with my kids matters deeply to me,” he says. “One that always feels special is lechon, a beloved roasted pork dish. Of course, I’ve had to adapt the classic recipe for our home kitchen; we can’t exactly roast a whole pig outside in the middle of winter. My version is a lechon belly, which is similar to Italian porchetta but with a crispier crackling and unmistakable flavours of Filipino spices.”

Holiday traditions for de Guzman are steeped in sweet memories. “As the oldest, it was my job on Christmas Eve to help my Lola [grandmother] mix the sweet sticky rice, stirring nonstop until she finally gave me the nod to rest. It was very tiring, but the reward was always worth it: a pot of rich hot cocoa simmering on the stove. It was the one day my sister and I were allowed to drink as much as we wanted. Now, as a father of two toddlers, my wife and I keep that cocoa tradition alive.”

That simple ritual informs how he hosts today. “The holidays should always have a thread of comfort woven through them,” he says. “It doesn’t have to be about perfection. It’s about creating a moment where food and family connect.”

Recipe: Crispy Roasted Lechon Belly

By Chef Luigi de Guzman

Serves 6 to 8

Ingredients

5½ lb (2.5 kg) pork belly, skin on
4 tsp salt, divided
1 tsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp ground star anise
5 stalks lemongrass, bruised
1 bunch green onions

Method
Prick pork belly skin all over with a fork or paring knife. Rub 2 tsp salt onto the skin. Place uncovered in the fridge for 24 hours to dry.

Mix remaining 2 tsp salt with pepper, garlic powder, onion powder and star anise. Rub over the meat side of the pork belly.

Lay lemongrass and green onions along the centre. Roll belly tightly and secure with kitchen twine at 1-inch intervals. Pat skin dry.

Preheat oven to 300°F. Place pork seam side down on a rack in a roasting pan. Add water beneath rack to steam. Cover with foil and roast for 2 hours.

Raise oven temperature to 350°F. Remove foil. Roast 2 more hours, basting halfway through.

Increase oven to 450°F. Roast for 20 to 30 minutes, until skin is golden and crispy.

Rest 20 minutes before slicing. Serve with soy-vinegar dip with chillies and diced red onion.

Cozy Soup Recipes to Keep You Warm All Winter

9 December 2025

From chicken noodle to pasta e fagioli, these hearty soups are effortless comfort in a bowl. Ideal for lunch or dinner, and even better with plenty of fresh bread for dipping.

Chicken Noodle with Lemon

For a more classic taste, skip the lemon. The secret to this soup is to use bone-in chicken, and letting the stock simmer for hours. Short on time? Rotisserie chicken is a great alternative, too.

Ingredients:

1 tbsp. canola oil
3 large carrots, chopped
1 large white onion, diced
2 celery stalks, diced
3-4 fresh chicken thighs, bone in
8 cups chicken broth
½ cup fresh lemon juice (about 3-4 whole lemons)
1 bay leaf
1 cup egg noodles
¼ cup fresh parsley, diced

Method:

In a large pot, heat oil on medium and add carrots, onion and celery. Cook for five minutes, or until onions are translucent. In a separate pan, sear chicken thighs on medium-high heat, five minutes per side. Transfer chicken thighs to pot; pour in chicken broth and lemon juice and add bay leaf. Bring soup to a boil, then reduce heat and continue simmering for two hours, or until chicken falls away from the bone. Add in egg noodles and cook according to instructions. Discard bay leaf and bones; stir in parsley and serve.

Rosemary and Butternut Squash

For a true taste of autumn, try this savoury roasted butternut squash soup, enriched by cream and fragrant fresh rosemary.

Ingredients:

1 butternut squash, halved
2 tbsp. melted butter
1 tsp. nutmeg
1 tsp. salt
1 tsp. cracked pepper
2 tbsp. olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
½ tbsp. fresh rosemary, minced
4 cups chicken broth (or vegetable)
¼ cup heavy cream
Sprig of fresh rosemary

Method:

Heat oven to 425 degrees. Place halved squash on a baking sheet lined with parchment paper and coat with melted butter. Sprinkle with nutmeg, sage, salt and pepper. Turn squash halves face down and bake for 45-50 minutes. Add olive oil, onion and garlic to a large pot and cook on medium heat, until onions are translucent and garlic is fragrant. Transfer contents to a blender. Using a spoon, scoop the squash flesh into a blender. Pour in chicken broth and blend until smooth. Note: you can work in batches, pouring in a little broth at a time until desired thickness is reached. Transfer soup back to pot, stir in cream, top with fresh pepper and rosemary sprig and serve.

Sour Meatball

Homemade meatballs and a tangy kick of sauerkraut come together in this take on an Eastern European favourite.

Ingredients:

Meatballs

500g lean ground veal, pork and beef mix
1 egg
1 small onion, diced
2 garlic clove, diced
3 tbsp. chopped parsley
½ cup of breadcrumbs
Salt and pepper to taste

1 tsp. olive oil
2 carrots, chopped
1 onion, chopped
1 cup sauerkraut
8 cups beef broth

Method:
In a large bowl, combine meat mixture, egg, onion, one garlic clove, and 2 tbsp. chopped parsley. Thoroughly mix by hand, shape into small balls (roughly one inch) and set aside. In a large pot, heat oil over medium and add the carrots, onion and remaining garlic clove, cooking until tender. Stir in beef broth and sauerkraut. Optional: add sauerkraut juice for a tangier base. Drop in meatballs and continue cooking on medium heat until meatballs are thoroughly cooked (about 10 to 15 minutes), top with fresh parsley and serve.

Smoked Ham and Pea

Leaving the bone in adds a natural umami flavour and infuses the soup with a subtle smokiness. Skip the ham and use vegetable broth for a vegetarian take on this cold weather favourite.

Ingredients:

1 tbsp. olive oil
2 cups celery, chopped
2 cups carrot, chopped
1 cup onion, chopped
1 garlic clove, minced
8 cups chicken broth
Smoked ham (bone in)
2 cups split green peas
8 cups chicken broth

Method:

Heat oil in a large pot. Add in celery, carrots, onion and garlic, stirring until tender (about five minutes). Pour in chicken stock, stir in split peas and bring to a boil. Remove meat from bone and cube into small pieces. Add ham and ham bone to soup and continue to cook until peas are tender (approximately two hours). Remove bone from soup and serve.

Pasta e Fagioli

In Italian, pasta e fagioli means “pasta and beans”. This soup is as filling as it is inexpensive to make, with plenty of leftovers for the next day.

Ingredients:

2 tbsp. olive oil
4 oz. pancetta, chopped
¼ cup flour
1 large onion, choppedd
4 garlic cloves, minced
8 cups beef broth
3 cans white beans, washed and drained
2 cups tubetti pasta

Method:

In a large pot, sautee the pancetta for approximately 10 minutes or until fat renders. Add flour and make a roux. Add garlic and onion to mixture and continue cooking on medium heat, until desired thickness is reached. Add beef broth and beans and bring to a boil. Stir in pasta and continue cooking until al dente. Note: the pasta will absorb some of the water, so add in more water as necessary. Season with salt and pepper to taste.

Beef Chili

Is chili a soup? We think it can be. The best part about this recipe is that most of what you’ll need can be found lazing on the shelves of your kitchen pantry.

Ingredients:

1 tbsp. olive oil
1 lb. lean ground beef
3 garlic cloves, minced
1 large white onion, chopped
1 can red kidney beans, washed
1 can black beans, washed
1 can stewed tomatoes
2 tsp. tomato paste
1 ½ tsp. chili powder
1 tsp. oregano
1 tsp. paprika
1 bay leaf
2 cups beef broth
Salt and pepper to taste

Method:

Heat olive oil in a large stock pot on medium heat. Add onions and garlic and saute for two minutes, or until onions are translucent. Add ground beef and mix until lightly browned. Add in chili powder, paprika and oregano and continue to stir. Pour in stewed tomatoes, tomato paste, red kidney beans and black beans. Add beef broth and bay leaf and bring to a boil. Reduce the heat to medium-low and continue to cook for 45 minutes. Remove bay leaf, season with salt and pepper and serve with fresh bread.

The Modern Holiday Recipe Series: Chef Nuit Regular’s Yum Kanom Jin

25 November 2025

For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings with their loved ones. Here, Toronto-based chef Nuit Regular shares her recipe for Yum Kanom Jin (Rice Vermicelli Noodle Salad).

Toronto-based chef Nuit Regular, the force behind restaurants like Kiin and Pai, is known for bringing the heart of northern Thai cooking to Canadian tables. For the holidays, she leans into that heritage while making entertaining easy and joyful.

“I love to make Yum Kanom Jeen for the holidays, which is a Thai noodle salad,” she says. “I prepare everything in advance and just assemble the day of. It’s an easy dish to make for gatherings while showcasing my Thai heritage at the same time.”

Regular explains that holiday cooking for her is about connecting to her roots while creating a relaxed space for friends and family.

“We have a tradition every Christmas of getting together with my husband Jeff’s high school friends. They were so warm and welcoming when I came to Canada. We do a potluck, deciding in advance who will bring what. Because everyone is so busy, it’s wonderful to meet once a year to catch up. It’s all about enjoying each other’s company and great food.”

Hosting Tip: “Prep as much as you can in advance. On the day of, you’ll be busy and want to spend time with your family or guests. I love just reheating and assembling before the gathering. Braised meats or curries are perfect—they taste even better the next day!”

Recipe: Yum Kanom Jin (Rice Vermicelli Noodle Salad)

By Chef Nuit Regular

Serves 4

Ingredients

1 package (300 g) dried rice vermicelli noodles
¼ cup water
1 tsp salt
1 lb (450 g) ground pork
⅓ cup sunflower oil
¼ cup Thai garlic
cloves, unpeeled (or peeled regular garlic, finely minced)
¼ cup freshly squeezed lime juice
¼ cup fish sauce
1 Tbsp cane sugar
1 Tbsp chilli powder (or 1½ tsp for milder flavour)
½ cup fresh cilantro leaves and stems, finely chopped
2 green onions, thinly sliced

Method
Cook noodles according to package directions. Drain and set aside.

In a saucepan over high heat, bring water and salt to a boil. Add ground pork and cook, stirring, until no longer pink. Drain and set aside.

In a skillet over medium heat, heat sunflower oil. Add garlic and cook, stirring constantly, until golden, about 1 minute. Remove from heat.

Stir in fish sauce and sugar until dissolved. Add lime juice and chilli powder, mix well.

Add noodles and pork, toss to combine. Top with cilantro and green onions. Serve immediately.

Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Try this Classic Baklava Recipe for a Taste of Türkiye

25 November 2025

Layered, flaky and syrup-soaked: explore the heritage of Türkiye’s beloved pastry with this recipe.

Few desserts capture a sense of place the way baklava does. In Türkiye, this golden, flaky pastry is more than something sweet to finish a meal — it’s a symbol of craftsmanship, celebration and centuries of culinary heritage. Across the country, baklava is offered to guests as a gesture of hospitality, shared during family gatherings, enjoyed with strong tea or Turkish coffee and lovingly passed from one generation to the next.

While baklava’s exact origins are layered in history, one enduring version traces back to the kitchens of the Ottoman Empire, where master bakers perfected the technique of rolling dough so thin it becomes almost translucent. Today, this cherished dessert is protected as part of Türkiye’s Intangible Cultural Heritage by UNESCO, underscoring its cultural significance and meticulous preparation.

There are countless regional variations: havuc dilimi (carrot-slice baklava), midye baklava (mussel-shaped baklava), bülbül yuvası (nightingale’s nest), and many more. Some are made with walnuts, others with pistachios, and some enriched with cream or shaped into coils and swirls. But one thing remains constant: great baklava is the product of patience, precision and a generous pour of warm syrup to bring the layers to life.

The recipe below comes courtesy of the Turkish Tourism Board, adapted from the southeastern province of Gaziantep, a culinary capital known for producing some of Türkiye’s most exquisite baklava.

Authentic Turkish Baklava (Gaziantep Style)

Serves: 10

Ingredients

Syrup

600 g sugar
500 ml water
10 ml lemon juice

Dough

500 g all-purpose flour
2 eggs
80 ml water
15 ml olive oil
10 ml lemon juice
1–4 tsp salt
80 g starch (for rolling)
220 g Antep pistachios or walnuts, coarsely crushed
500 g butter or clarified butter (ghee)

Method

Prepare the syrup:
Mix sugar and water in a small saucepan and heat gently until dissolved. Increase heat and boil for 5 minutes. Add lemon juice and boil for another minute. Remove from heat and set aside.
Make the dough:
Sift the flour into a large mixing bowl. Make a well in the centre and add the eggs, water, olive oil, lemon juice and salt. Knead until you have a firm dough. Divide into 20 equal pieces, shape into balls and dust with starch. Cover with a cloth so they don’t dry out.
Roll the dough:
Roll each ball into a thin sheet, sprinkling starch often to keep it from sticking. Continue rolling until the sheets become paper-thin.
Start building the layers:
Stack the first 10 sheets of dough one by one in a greased baking tray (38–40 cm round). Brush each layer generously with melted butter. Trim any dough hanging over the edges.
Add the filling:
Evenly distribute the crushed pistachios or walnuts over the 10 buttered layers. Cut off any excess dough around the pan.
Finish layering:
Add the remaining 10 sheets of dough, brushing butter between each layer. With a sharp knife, cut the baklava into diamond or square pieces.
Bake:
Melt the butter and pour it evenly over the baklava. Place in a preheated 400°F oven and bake for 40–45 minutes, or until golden.
Syrup and serve:
Remove from the oven and immediately pour the cooled syrup over the hot baklava. Allow it to soak slowly. Let cool before serving.

The Veal Deal: Cooking Wiener Schnitzel in Vienna

11 November 2025

Vienna’s Wrenkh brothers teach the art of schnitzel and invite travellers to taste Austria’s heritage, one cutlet at a time.

By Ann Ruppenstein

When it comes to preparing Wiener schnitzel, the golden, deep-fried veal cutlets that are a staple of Austrian cuisine, chef Leo Wrenkh has a straightforward approach for beginners. “There’s a simple rule,” he explains from the cooking studio at Wrenkh, both a restaurant and a culinary school in Vienna. “Small cuts mean small mistakes and big cuts mean big mistakes—so we’re making little schnitzels because that’s easier.”

As children, Leo and his brother Karl followed their parents into the kitchen. Although their grandmother came from a family of butchers, their parents went on to establish Vienna’s first top-rated vegetarian restaurant. “Growing up above the restaurant, the kitchen felt more like a living room to us. We have vivid memories of sneaking sweet bites from the chefs or being kicked out by our furious mother,” he recalls. “Later, we took over the restaurant at quite a young age. Karl had just returned from a job in Switzerland and I was still doing my military service. There were even moments when I had no time to change and had to cook in uniform.”

While the menu at Wrenkh now includes meat, the brothers emphasize top-quality, fresh and locally sourced ingredients. “Taste always comes first,” Leo says. “We focus on fresh, healthy ingredients, simple preparation methods and enjoying the perfect moment together.”

Launched in 2019, the cooking school reflects that vision: “to share our love and passion for the culinary arts—and to turn strangers into friends through the experience.”

It’s fitting, as their cookbook Vom Glück Gemeinsam Zu Essen translates to the good fortune of eating together. “We believe there’s nothing better than a fresh, home-cooked meal,” Leo says. “Our goal is to inspire our guests to recreate the experience at home with their family and friends. Cooking is the international language of friendship—it can bring people together across borders, cultures and even oceans.”

In addition to breading the veal cutlets and cooking them in oil until they are crispy and golden brown, today’s menu includes Viennese-style potato salad. “We know it can be a bit strange for our guests who do not come from Austria or Germany that we eat schnitzel with potato salad,” he says. “The potato salad has a simple dressing—it’s red onion, vinegar, sunflower oil, salt and pepper, and more sugar than you might expect. The more sugar you put in the salad, the more traditional it tastes.”

As Wrenkh also specializes in vegetarian offerings, participants prepare mushroom schnitzel made from oyster mushrooms, which crackle and crisp in the hot pan much like veal. “I think that’s what makes travel nice—to experience things that are really unique to a place, and the mushroom schnitzel here is one of those unique things—the Wrenkh brothers’ mushroom schnitzel,” he adds. “Then we get rid of all the knives and I’ll be more relaxed.”

In between preparing dishes, participants help themselves to the beverage bar, which features sparkling, white and red wine, fresh juices and water. “We want to prove to you that cooking together can be fun and relaxing,” Leo says. “Our invitation to everyone is to spend more time in the kitchen, less in the office. Fewer stressful meetings, more steaming casseroles.”

Although Wrenkh now has an identity of its own, Austrian cuisine, Leo notes, is shaped by many cultures. “Austrian cuisine is, in many ways, a misconception itself. It’s actually a great example of traditional fusion food—a result of Vienna being the melting pot of the former Habsburg Empire,” he says. “Just look at Wiener schnitzel from Italy, dumplings from Bohemia, goulash from Hungary, and strudel and coffee from the Ottomans.”

But while there are misconceptions, some things ring true. “We all kind of sound like Arnold Schwarzenegger,” Leo says with a smile. “I’m told that’s kind of charming.”

Recipe: Wiener Schnitzel (Breaded Veal Cutlets)

Ingredients

600g veal escalope, pounded until about 0.5 cm thick, edges trimmed
2 eggs
2 tbsp. milk
Salt
1 1/2 cups flour
1 1/2 cups breadcrumbs
Oil or lard for frying
Lemon slices
Parsley for garnish

Instructions
Lightly season the veal with salt. Cut into thin slices with a sharp knife. Place flour, beaten eggs with milk and breadcrumbs in three shallow bowls. Dip the veal in flour first, then in the eggs, then in the breadcrumbs, ensuring it is completely covered.

Fry in hot oil deep enough so the schnitzel floats while cooking. Swish gently with a fork to prevent sticking. Turn once and fry until both sides are golden brown. Drain and serve hot with fresh lemon and Viennese-style potato salad.

Protein swap: Pork cutlets can be prepared the same way, using pumpkin seeds mixed with breadcrumbs in a 3:1 ratio.

Recipe: Viennese-Style Potato Salad

Ingredients

600g potatoes
60g onion or spring onion, finely chopped
1 cup broth (beef, chicken or vegetable)
3 tbsp. apple cider vinegar
6 tbsp. olive oil or pumpkin seed oil
Tarragon or Dijon mustard (optional)
Honey or sugar, to taste (optional)
Salt and pepper

Instructions
Cook the potatoes in salted water for about 20 minutes until tender. Drain, cool slightly, peel and slice finely. Place in a large bowl while still warm, add the onion and pour over the warm broth. Toss with vinegar and oil and season to taste. Stir until creamy. Adjust flavour with mustard or sugar if desired. Garnish with chives and field salad.

Three Spooky Cocktails to Shake up This Halloween

28 October 2025

Try these sinister sips straight from the Black Lagoon pop-up.

This Halloween season, the Black Lagoon Pop-Up is taking over bars across Canada — transforming them into gothic, candlelit lairs complete with eerie décor, haunting playlists, and theatrically dark cocktails. Running until October 31, the immersive event invites guests to toast the spooky season in style.

If you can’t make it to the bar before it vanishes back into the depths, recreate the magic at home with three of the Black Lagoon’s signature cocktails below. We’ve listed the ingredients — and linked to their how-to videos on social media so you can mix up your own Halloween spirits.

Creature’s Curse

A smoky-sweet elixir where rye, rum, and sherry conjure fall flavours.

Ingredients:

1.5 oz Lot 40 Rye
0.5 oz Kraken Gold Rum
0.125 oz Lustau Amontillado Sherry
0.25 oz sweet potato syrup
1 dash Bitter Queens Figgy Bitters

Learn how to make it here.

Hellraiser

A devilishly smooth mix of tequila, spiced rum, banana, and oat orgeat — tropical heat with a hint of mischief.

Ingredients:

1.5 oz blanco tequila
0.5 oz spiced rum
0.25 oz triple sec
0.25 oz Amontillado sherry
0.25 oz Giffard Banane
0.75 oz spiced oat orgeat
0.75 oz lime juice
2 dashes aromatic bitters

Learn how to make it here.

Nocturna Colada

A sultry, after-dark riff on the classic colada — where coffee, coconut, and passionfruit meet in moonlit harmony.

Ingredients:

1.5 oz Kraken Black Rum
0.5 oz Kraken Gold Rum
0.5 oz Mr Black Coffee Liqueur
0.75 oz passionfruit
0.75 oz coconut
1 oz pineapple juice
1 dash Bitter Queens Coffee Cardamom Bitters

Learn how to make it here.

Four Top-Rated Recipes for That Leftover Turkey

14 October 2025

These four recipes turn leftover Thanksgiving turkey into delicious new meals.

Turkey Tetrazzini — Spend With Pennies

This creamy, cheesy pasta bake by Holly Nilsson has earned cult status among Thanksgiving survivors. Tender turkey, mushrooms, and spaghetti are folded into a rich homemade sauce (no canned soup shortcuts) and baked until golden and bubbling. It’s comfort food at its finest — and with hundreds of rave reviews, it’s a guaranteed crowd-pleaser.

Leftover Turkey Panini — Ree Drummond

Leave it to the Pioneer Woman to make leftovers feel indulgent. Ree’s hot-pressed turkey panini layers slices of roasted turkey with cheese and cranberry sauce, creating a crisp, gooey sandwich that feels like a post-holiday reward. Watching her make it might be half the fun.

Thanksgiving Quesadilla — AllRecipes

Turkey, cheddar, green onion, jalapeño, and cranberry sauce — folded in tortillas and grilled to perfection. This quesadilla recipe has become a repeat favourite on Allrecipes because it’s fast, fun, and cleverly balances savoury and sweet.

Leftover Thanksgiving Salad — Delish

When you’re ready for something lighter, this salad brings new life to the leftovers in your fridge. Stuffing turns into crisp croutons, roasted vegetables and turkey make it hearty, and cranberry sauce is whisked into a bright vinaigrette. It’s refreshing without feeling like a compromise.

A Fall Classic: Homemade Apple Strudel

30 September 2025

Apple-picking season is in full swing across Canada, which means baskets of crisp fruit just waiting to be transformed into something special. Enter apple strudel: layers of flaky pastry wrapped around tender apples, sweet raisins and a buttery crunch. It’s easier than you think with this recipe, which keeps things simple using store-bought puff pastry.

Apple Strudel Recipe

Ingredients

3 to 4 large apples, peeled, cored and thinly sliced
½ cup raisins
½ cup sugar
1 tsp cinnamon
1 tbsp lemon juice
1 sheet frozen puff pastry (about 225 g), thawed
2 tbsp butter, melted
¼ cup bread crumbs

Method

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine apples, raisins, sugar, cinnamon and lemon juice. Toss to coat.
Roll out puff pastry on a lightly floured surface into a rectangle, about 12 x 14 inches.
Brush pastry with melted butter, then sprinkle evenly with bread crumbs.
Spoon the apple mixture along one long edge, leaving a 1-inch border. Carefully roll up the pastry over the filling, tucking in the sides as you go, to form a log. Place seam-side down on the prepared baking sheet.
Brush the strudel with remaining melted butter.
Bake for 35 to 40 minutes, or until golden brown and crisp.
Let cool slightly before slicing. Serve warm, dusted with icing sugar, alongside whipped cream or vanilla ice cream.

Celebrate National Guacamole Day with This Celeb Chef Recipe

15 September 2025

September 16 marks National Guacamole Day, and what better way to celebrate than with a recipe from one of America’s most recognizable chefs? Bobby Flay, who’s built a career blending bold flavours with approachable techniques, has been known to throw down on everything from burgers to tacos — but his guacamole has become a signature in its own right.

Guacamole is the rare dish that’s both timeless and endlessly customizable. In his TikTok demo, Flay builds his guacamole the way he builds most of his food — layering flavour. He mashes ripe Hass avocados just enough to stay chunky, then folds in finely diced red onion, minced serrano chiles, cilantro, fresh lime juice, and plenty of kosher salt. Whatever you do, he says, do not add tomatoes to your guac (yes, chef).

Try it at home:

Mash three ripe avocados in a bowl until chunky.
Stir in red onion, serrano chile, tomato, garlic, lime juice, cilantro, and salt to taste.
Serve right away with tortilla chips — or let it rest a few minutes so the flavours meld.

The beauty of this recipe is that it’s adaptable. Add extra lime for brightness, or more spice, if you like it hot. However you mix it, guacamole is the ultimate party trick: fast, fresh, and a guaranteed crowd-pleaser.