Chatelaine

Topped with roasted white chocolate, these brown butter shortbread squares have a deliciously nutty flavour.

This beautiful (and delicious!) almond meringue pavlova is the perfect centrepiece for any holiday dinner table.

This riff on our most popular holiday cookie recipe of all time—the Whipped Shortbread—adds dried cranberries to the mix.

Eggnog lends a creamy, nutmeg-y note to the standard sugar-and-cinnamon snickerdoodle.

This sophisticated take on the classic icebox cookie features rye flour, maraschino cherries and dark chocolate.

We reimagined the traditional Linzer cookie as a chocolate cookie sandwiched with roasted marshmallows.

Lemon zest in the dough plus a drizzle of lemon juice-infused royal icing give this otherwise classic sugar cookie a bright and zippy update.

Roasted, simmered, fried or puréed, squash is a vegetable you can use through fall and winter. Plus, with this simple trick, the kitchen prep is faster and safer.

This soup is believed to have originated in Mali and spread across western Africa with the proliferation of peanut farming by colonizers in the 16th century. There are many names for it—mafé, sauce d’arachide, tigadegena and groundnut stew—and ways to cook it. It is traditionally spicy, made with local vegetables, sometimes with meat and always with ground peanuts. Peanut butter speeds up the process here. Serve over warm rice or couscous, or with fufu, a dough-like side dish made from cassava.—Joshna Maharaj

This classic Portuguese soup is hearty and satisfying. You can experiment with the type of sausage you use, and you can substitute other greens, such as collards or Swiss chard. —Joshna Maharaj

I came across Ash-e Mash, a staple Persian soup with legumes and turnips, while looking for soups that used inexpensive, readily available ingredients. Each Persian home has its own version of this dish, which is usually served in the spring. It’s so hearty, warming and nutritious that I often find myself cooking my own version of it in colder seasons, too. I like to serve it with some flaky sea salt and additional fresh herbs overtop. —Joshna Maharaj

Adding a fragrant, flavourful broth—thanks to lemongrass, spices and umami-rich soy and fish sauces—warms up this dish, making it perfect for cold weather.