Recipes Archives - Culinary Travels

Recipe: A Carbonara Pasta Straight From Rome, Featured on Emily in Paris

30 March 2026

Courtesy of Sofitel Rome Villa Borghese, here's how to make Carbonara tortelli with Pecorino foam, crispy guanciale and seasonal truffle.

If there’s one thing Rome does exceptionally well, it’s keeping classic dishes interesting. At Sofitel Rome Villa Borghese, the hotel’s rooftop restaurant, Settimio, reworks the traditional carbonara into delicate tortelli, layered with creamy filling, crisp guanciale, and a light pecorino foam. It’s familiar, but just different enough to feel like something you’d order on a special night out.

The dish also happens to have appeared in Emily in Paris, but it doesn’t need the screen time to stand out on your dining table.

Here’s how to recreate it at home.

Carbonara Tortelli with Pecorino Foam, Crispy Guanciale & Seasonal Truffle

Recipe courtesy of Sofitel Rome Villa Borghese

Yield: 10 servings

Ingredients

Pasta Dough

½ cup re-milled durum wheat semolina
3½ cups 00 flour
22 egg yolks
2 whole eggs
1 tbsp salt
1½ tbsp extra virgin olive oil

Carbonara Filling

11 egg yolks
2 cups Pecorino Romano DOP, grated
1½ cups Parmigiano Reggiano, grated
¾ cup heavy cream
Freshly cracked black pepper

Pecorino Foam

2 cups whole milk
2½ cups Pecorino Romano
1¼ cups cream

To Finish

10½ oz guanciale (or pancetta)
2 oz fresh seasonal truffle
Freshly cracked black pepper

Instructions

1. Make the Pasta Dough
Combine semolina, flour, and salt. Add egg yolks, whole eggs, and olive oil, then knead until smooth and elastic. Wrap and refrigerate for at least 3 hours.

2. Prepare the Filling
Blend egg yolks, cheeses, cream, and black pepper until smooth. Gently heat to 180°F (82°C), then cool quickly. Transfer to a piping bag and refrigerate.

3. Make the Pecorino Foam
Heat and blend milk, Pecorino, and cream until fully combined. Strain and transfer to a siphon. Charge and keep warm.

4. Crisp the Guanciale
Cook slowly until golden and crisp. Set aside.

5. Shape the Tortelli
Roll dough thin, cut into rounds, pipe filling into the centre, then fold and seal.

6. Cook
Boil in salted water for 3–4 minutes. Finish in a pan with a splash of pasta water and olive oil.

7. Plate
Arrange tortelli in a bowl, top with guanciale, black pepper, and pecorino foam. Finish with shaved truffle. Serve immediately (and dream of your next trip to Italy).

Grenada’s Chocolate Festival Returns for 2026

30 March 2026

From tree-to-bar experiences to cocoa-infused wellness, the festival is back with plenty to savour.

If your idea of the perfect getaway includes sunshine, culture, and a little indulgence, Grenada has just the thing. The Grenada Chocolate Festival is officially returning from May 22–27, 2026, and it’s shaping up to be its most immersive (and delicious) edition yet.

Held at the vibrant True Blue Bay Boutique Resort, the event invites visitors to experience chocolate in a way you simply can’t at home. Here, it’s about connecting with the story behind every bar.

Grenada, known as the “Spice Isle,” has built a global reputation for its high-quality, ethically produced cocoa. During the festival, that reputation comes to life through hands-on experiences that take you from lush cocoa farms to the final, decadent product.

You might find yourself walking through a plantation with local farmers, learning how cocoa is grown and harvested, before rolling up your sleeves for a tree-to-bar workshop. Or maybe you’ll want to sample your way through expertly guided tastings, where you can taste all the flavour nuances of the region’s rich single-origin chocolates.

Food lovers, take note: cocoa isn’t just for dessert here. Across the festival, chefs and mixologists showcase how chocolate can transform everything from savoury dishes to cocktails. It’s a creative, flavour-forward approach that reflects the island’s evolving culinary scene.

And the experience goes well beyond the plate. Expect live music, cultural performances, and artistic showcases that celebrate Grenada’s vibrant spirit, along with family-friendly activities and even cocoa-infused wellness experiences designed to leave you feeling as good as you taste.

What makes this festival truly special, though, is its deeper purpose. It’s a celebration of Grenada’s heritage and the farmers, artisans, and creators who are shaping the future of Caribbean cocoa. The 2026 theme, focused on reimagining cocoa from its roots to its renaissance, reflects a growing movement to honour tradition while embracing innovation.

For travellers seeking more than just a beach escape, this is where Grenada shines. Between events, visitors can explore the island’s waterfalls, beaches, and colourful towns, or just soak in the laid-back Caribbean rhythm.

So whether you’re a dedicated chocolate lover or just ooking for a trip that’s rich in culture and unforgettable moments, Grenada in May offers a sweet escape that goes far beyond expectations. Just be sure to come hungry.

Recipe: Whitefish Empanadas With Charred Tomato Salsa

2 March 2026

These whitefish empanadas, courtesy of award-winning Indigenous chef Stephanie Baryluk, transform humble ingredients into something deeply satisfying. Baked until golden and served with a smoky charred tomato salsa, they’re ideal as a shared appetizer or relaxed dinner.

Empanada dough

2 ½ cups all-purpose flour

½ tsp. salt

1 stick of butter chilled and cut into small pieces

2 eggs divided, one egg to seal the empanadas

¼ cup ice cold water

Empanada filling

1.5 cups russet potato, peeled and diced
2 tbsp. garlic, minced
½ cup yellow onion, diced
½ cup green onion, sliced
2 cups cooked whitefish
1 tbsp. Old Bay seasoning
1 tbsp. lemon juice
2 tbsp. mayonnaise
Salt and pepper to taste

Method

Preheat oven to 350°F. Season whitefish with salt and pepper and bake for 15-20 minutes, or until thoroughly cooked. Set aside and let cool. In a medium pan, sauté onions, garlic and potatoes over medium heat until soft. Season with salt, pepper, lemon juice and Old Bay. In a large mixing bowl combine cooked fish, potato mixture, green onions, and mayonnaise and set aside to chill.

In a food processor, mix flour and salt. Add butter, egg and cold water to the flour mixture. Pulse until mixture resembles coarse crumbs. Shape the dough into a ball and wrap dough with plastic. Chill for 30 minutes to one hour. Remove dough from the fridge and on a lightly floured surface, roll dough into a thin sheet and cut discs using a large biscuit cutter. Place approximately one tbsp. of filling into each empanada. Fold the empanada discs and seal the edges with a fork or your fingers. In a separate bowl, beat one egg and brush the top of the empanadas with beaten egg to help seal. Preheat oven to 400°F and bake for 12-15 minutes or until golden. Serve with charred tomato salsa.

Charred tomato salsa

1 tsp. olive oil
6 medium tomatoes
1 jalapeno pepper
4 garlic cloves
1 red onion
1 cup green onions, chopped
¼ cup lime juice
salt and pepper to taste
1 cup green onions
Salt and pepper to taste

Method

Pre-heat oven to 425°F. Place all vegetables on a baking sheet and drizzle with olive oil. Roast for approximately 20-25 minutes, or until charred. Set aside vegetables in a bowl and allow to cool. Peel off and discard charred skins, as well as all seeds from the jalapenos. Cut tomatoes into quarters. Add all ingredients into a food processor and blend to desired chunkiness.

Super Bowl, But Make It Chic: 4 Crowd-Pleasing Recipes

3 February 2026

If your idea of game-day hosting is a little more Martha Stewart than Tex-Mex layer dip, this menu is for you.

Roast Rack of Pork with Rosemary Gravy, Honey Glazes Carrots & Maltese Baked Potatoes

Courtesy of Hiram Cassar, chef of Michelin-starred Fernandõ Gastrotheque in Malta.

Roast Rack of Pork

Ingredients

– 1 rack of pork (2.5–3 kg, bone-in)

– 2–3 tbsp olive oil

– 4–5 garlic cloves, minced

– 2 tbsp rosemary, chopped

– 1 tbsp thyme leaves

– 1 tbsp sea salt

– 1 tsp black pepper

– 300 ml white wine

Method

Preheat oven to 220°C.
Pat pork dry, score fat, and rub with oil, garlic, herbs, salt, and pepper.
Roast for 20 min until browned.
Lower oven to 160°C, add wine to pan, and cook until pork reaches 55°C inside (about 18–20 min per 450 g).
Rest under foil for 15–20 min before carving.

Rosemary Gravy

Ingredients

– Pan juices from pork

– 1–2 tbsp flour (or cornstarch)

– 250–300 ml chicken/pork stock

– 1 tsp Dijon mustard (optional)

– Salt & pepper

Method

Skim fat from pan juices.
Heat roasting pan, stir in flour to make a paste.
Gradually whisk in juices + stock until smooth.
Add mustard if using, season, and strain before serving.

Honey Glazed Carrots

Ingredients

– 750 g carrots, peeled & quartered lengthwise

– 2 tbsp butter

– 2 tbsp honey

– 1 tbsp brown sugar

– ½ tsp flaky salt

– ¼ tsp black pepper

– 2 tbsp chives, chopped

Method

Boil carrots in salted water for 4–5 min, drain.
Melt butter, stir in honey & sugar, add carrots.
Cook 5–7 min until glossy and caramelized.
Season and sprinkle with chives.

Maltese Baked Potatoes (Patata l-Forn)

Ingredients

– 1.5 kg potatoes, sliced ½ cm

– 2 onions, sliced

– 3–4 garlic cloves, sliced

– 3 tbsp olive oil

– 1 tsp fennel seeds, crushed

– 1 tsp oregano (optional)

– 1 tsp salt, ½ tsp pepper

– 250 ml stock (or stock + splash of white wine)

Method

Preheat oven to 190°C.
Layer potatoes, onions, garlic, fennel, oregano, salt & pepper in a baking dish. 3. Pour over stock, drizzle with oil.
Cover with foil, bake 45 min. Remove foil and bake another 30–40 min until golden. 5. Rest 10 min before serving.

Dessert: Tarte aux pralines

Hailing from Lyon, tarte aux pralines is immediately recognizable in any French pastry shop thanks to its striking bright pink colour.

The tart features a buttery, flaky pastry crust filled with a luscious, creamy custard made from crushed pink pralines—sugar-coated almonds that add both sweetness and a slight crunch.

For the dough

160 g flour
50 ml water
80 g cold butter, cubed
1 tsp. sugar
½ tsp. salt

Preheat oven to 350°F. Combine all ingredients in a bowl and knead a dough ball. Cover with cling film and refrigerate for 30-60 minutes minimum. Roll out the pastry on a floured working surface to fit a 9-inch cake pan. Grease the pan and transfer pastry into pan, removing excess pastry with a knife, and pricking pastry with a fork for ventilation. Prebake for 20-25 minutes, until slightly golden. Leave to cool before adding the filling.

For the filling

200 g crème fraîche
100 g pink pralinés, crushed

Bring crème fraîche and almond chunks to boil, and allow to gently bubble over medium heat for about 10 minutes, stirring frequently, until mixture is thick, glossy and pink. For a brighter pink colour, opt to add a few drops of red food colouring. Let cool for several minutes before pouring into prebaked pastry shell. Allow to set for 1-2 hours in the refrigerator.

Crispy Parmigiano Reggiano and Sage Ravioli

20 January 2026

Crunchy on the outside, soft within – this is ravioli made for cheese lovers.

These ravioli hit all the right notes – crunchy on the outside, pillowy on the inside, and deeply savoury thanks to plenty of aged cheese and fragrant herbs. Think of them as ravioli crossed with your favourite bar snack: indulgent, nostalgic, and dangerously easy to keep popping until the plate is empty.

Prep time: 75 min.

Cook time: 10 min.

Serves: 4-6

Ingredients:

250 g fresh ravioli (preferably butternut squash or ricotta cheese)
100 g fresh breadcrumbs
2 tbsp. chopped sage
1 tbsp. chopped rosemary
100 g grated Parmigiano Reggiano (plus extra to serve)
Pepper
2 eggs
100 ml milk
Vegetable oil, for frying
Handful sage leaves

Spread the ravioli on a baking sheet and freeze for 25-30 minutes until hard. In a separate bowl, mix the breadcrumbs, sage, rosemary, 50 g Parmigiano Reggiano and a pinch of black pepper.

Use another bowl to whisk the eggs and milk in a shallow dish. Remove the ravioli from the freezer and dip in the egg mixture before coating in the Parmigiano Reggiano breadcrumbs. Arrange on a baking sheet and return to the freezer for a further 25-30 minutes to harden. Heat oil in a heavy-based saucepan until hot and fry the ravioli in batches for 3-5 minutes until golden. Remove from the oil and drain on kitchen paper. Fry the sage leaves for 1-2 minutes until crispy and drain on kitchen paper. Serve the ravioli hot with more grated Parmigiano Reggiano and deep-fried sage leaves.

The Modern Holiday Recipe Series: Chef Hiram Cassar’s Roast Rack of Pork & Maltese Baked Potatoes

22 December 2025

By Jessica Huras

As head chef of Fernandõ Gastrotheque, a Michelin-starred restaurant in Malta, Hiram Cassar is known for his elegant, Mediterranean-inspired cuisine. At Christmas, however, he trades the restaurant kitchen for his own, preparing a festive meal for family and friends. Find one of his favourite recipes below.

Moving from Michelin-starred menus to home cooking comes easily to Cassar because it brings him back to where it all started. “My grandma was a good cook, so she used to make handmade pasta at home and lovely soups,” he says. “For me, cooking is tied to family and home.”

He also points to festa, an annual religious celebration that takes place in villages across Malta, as a major culinary influence: “During this time, there’s always plenty of traditional Maltese food,” he says.

At Fernandõ, Cassar showcases those roots with a global edge. He was promoted from sous-chef to head chef in 2024 and, under his leadership, the Michelin-starred restaurant has continued to sharpen its emphasis on ingredient-driven cooking. Cassar blends Maltese flavours with Japanese influences from his family background, layering in the French technique he picked up during his early culinary training in Paris.

“I trained in Paris when I was really young,” he says. “It was very difficult—very toxic at times—but looking back, it has formed me and given me a lot.”

These experiences shaped not only his cooking but also his outlook. “I’ve found a way to put my ego to the side as much as I can and really focus on how to bring to the table what the clients want and what makes them happy,” he says.

Seafood is central to that approach. “I’m proud of my country, so I want people who are travelling here to taste what Malta has to offer,” he says. “And our biggest culinary asset is our fish and our seafood.”

Wild-caught fish with capers, preserved Maltese lemon, leeks and Japanese kombu is one of his signature dishes, bringing Maltese and Japanese influences together on the plate.

Despite his fine-dining pedigree, Cassar keeps his holiday cooking classic. “I usually cook for my family and friends,” he says. “I like to start off with some nice seafood, octopus salad and some appetizers with lots of olive oil and lemon, and then go into a roast.”

The main course rotates from turkey to guinea fowl to lamb, depending on who’s around the table that year. “It’s my culinary background—I just like to mix it up,” he says. Malta’s British colonial past is still reflected in the holiday meal, where a Sunday-style roast remains a fixture.

One of Cassar’s favourite holiday customs in Malta is also one that’s slowly fading: families bringing their prepared roasts to the village baker to cook. “The bakers have the ovens running, so people from the village bring their meat and potatoes and vegetables on Christmas and the baker cooks it for them,” he says. “It’s being done less and less as life becomes more fast-paced, but it’s still part of Maltese culture.”

His advice for home cooks this season echoes the philosophy behind his own holiday table. “Do something as straightforward and as simple as possible,” he says. “For the holidays, it’s about family, about the environment you’re in and about cooking something that’s comforting and nourishing.”

Recipe: Roast Rack of Pork with Rosemary Gravy, Honey Glazes Carrots & Maltese Baked Potatoes

Roast Rack of Pork

Ingredients

– 1 rack of pork (2.5–3 kg, bone-in)

– 2–3 tbsp olive oil

– 4–5 garlic cloves, minced

– 2 tbsp rosemary, chopped

– 1 tbsp thyme leaves

– 1 tbsp sea salt

– 1 tsp black pepper

– 300 ml white wine

Method

Preheat oven to 220°C.
Pat pork dry, score fat, and rub with oil, garlic, herbs, salt, and pepper.
Roast for 20 min until browned.
Lower oven to 160°C, add wine to pan, and cook until pork reaches 55°C inside (about 18–20 min per 450 g).
Rest under foil for 15–20 min before carving.

Rosemary Gravy

Ingredients

– Pan juices from pork

– 1–2 tbsp flour (or cornstarch)

– 250–300 ml chicken/pork stock

– 1 tsp Dijon mustard (optional)

– Salt & pepper

Method

Skim fat from pan juices.
Heat roasting pan, stir in flour to make a paste.
Gradually whisk in juices + stock until smooth.
Add mustard if using, season, and strain before serving.

Honey Glazed Carrots

Ingredients

– 750 g carrots, peeled & quartered lengthwise

– 2 tbsp butter

– 2 tbsp honey

– 1 tbsp brown sugar

– ½ tsp flaky salt

– ¼ tsp black pepper

– 2 tbsp chives, chopped

Method

Boil carrots in salted water for 4–5 min, drain.
Melt butter, stir in honey & sugar, add carrots.
Cook 5–7 min until glossy and caramelized.
Season and sprinkle with chives.

Maltese Baked Potatoes (Patata l-Forn)

Ingredients

– 1.5 kg potatoes, sliced ½ cm

– 2 onions, sliced

– 3–4 garlic cloves, sliced

– 3 tbsp olive oil

– 1 tsp fennel seeds, crushed

– 1 tsp oregano (optional)

– 1 tsp salt, ½ tsp pepper

– 250 ml stock (or stock + splash of white wine)

Method

Preheat oven to 190°C.
Layer potatoes, onions, garlic, fennel, oregano, salt & pepper in a baking dish. 3. Pour over stock, drizzle with oil.
Cover with foil, bake 45 min. Remove foil and bake another 30–40 min until golden. 5. Rest 10 min before serving.

How to Make a Bombardino, Italy’s Cozy Après-Ski Cocktail

22 December 2025

This warm winter drink tastes like dessert in a mug. Try it for yourself with this recipe by Tuscan Women Cooks.

There’s a certain kind of cold that calls for something richer than mulled wine — something creamy, comforting, and unapologetically indulgent. Enter Bombardino, Italy’s beloved Alpine winter drink, traditionally enjoyed après-ski in the Dolomites and northern mountain towns.

Part cocktail, part dessert, Bombardino was invented in the early 1970s to revive skiers after long days on the slopes. Its name, loosely translating to “little bomb”, hints at its warming power. While many bars rely on bottled liqueurs, this version from Tuscan Women Cook keeps things beautifully simple and homemade, using rich eggnog, brandy, and a cloud of whipped cream.

It’s the kind of drink you make slowly, savouring the ritual as much as the result — ideal for snowy evenings, holiday gatherings, or anytime you want to channel a little Italian mountain magic.

Recipe: Bombardino

Serves: 2

Ingredients

½ cup eggnog
3 ounces brandy (such as Vecchia Romagna, Etichetta Nera, or Gran Gala orange liqueur)
Whipped cream
Ground cinnamon

Instructions

Gently heat the eggnog over medium heat until just barely simmering — do not boil.
Divide the hot eggnog between two glass mugs.
Add 1½ ounces of brandy to each mug.
Top generously with whipped cream and finish with a light sprinkle of ground cinnamon.
Serve immediately, preferably somewhere cozy.

Recipe reprinted with permission from Tuscan Women Cooks.

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.