Chatelaine

This stunning gingerbread tree—made from our classic gingerbread recipe, using a set of 10 graduated star cookie cutters—is a cinch to pull together.

A classic British dessert, allegedly made popular in the 1970s by Francis Coulson, chef at Sharrow Bay Country House in northern England. (No matter its origins, this deluxe moist spongey cake with caramel and creamy custard sauce will please every sweet tooth.)

Individual servings of this Christmas classic? Yes, please.

Drizzled with a rich brandy-butter sauce, this traditional Christmas pudding is a luxurious way to cap off a holiday meal.

Our twist on classic trifle sparkles with fruit. Since it tastes better if refrigerated overnight, you only have to dollop on whipped cream before serving.

Looking for a great make-ahead desert? This lemon meringue trifle recipe improves over time as the ladyfingers soak in the limoncello & lemon juice.

It's not Thanksgiving without this delicious pumpkin cheesecake. One of the many reasons it's an editor favourite is the fact that it can be made ahead of time: Chilling overnight helps create a dense, firm consistency.

Some of our kitchen team find traditional Nanaimo bars too sweet, so we developed a bar we all could love. Thanks to cocoa powder, salted almonds and much less sugar, we got it.

Pears, goat cheese, radicchio and walnuts make this your go-to side salad all winter long. Can't find watercress? You can also use arugula.

This classic tourtière, with its flaky pastry and spiced meat filling, will fill your kitchen with all the delicious smells of the holiday season.

Buttery carrots and turnips—with a touch of maple syrup—are the perfect complement to a meaty main dish. 

Christmas Eve is the perfect time for a raucous family party. We've updated a traditional French Canadian dish to help you get the festivities started.