Chatelaine

Inspired by the fancified grilled cheese of the early 2010s, this creamy mac and cheese is coated with three types of cheese and sweet roasted squash for a seasonal take on our favourite pasta dish. Roast the squash a day or two in advance, then refrigerate until needed. Gently stirring in the cheese without melting it will give you a deliciously gooey effect when serving.

We retrieved this jiggly gem from 1977, and (spoiler alert) it’s still a favourite. Our moulded version makes a stunning centrepiece.

We’ve spruced up our sprouts with this sheet pan recipe from 2019. Brussels sprouts and shallots are roasted with savoury pork belly as its fat is rendered. When everything is nice and tender, it gets tossed with a sweet and tangy vinaigrette for a spectacular meat-and-veg side dish.

Mashed potatoes are a must-have at any Thanksgiving feast, and this 2004 version is extra dreamy. Chives add a fresh burst of flavour, and creamy Boursin lends richness and a slight tang.

Hailing from Puglia, in the south of Italy, stracciatella is what makes up the creamy insides of a ball of burrata cheese. It also makes a perfect side when paired with braised leeks.

Busiate is a fun intro to fresh pasta that doesn’t require special tools. Don’t fret if your first tries are floppy—the shape is a quickly acquired skill.

Think of migliaccio as an Italian cheesecake, but lighter than most North American varieties. Originally from the Campania region of Italy, it was traditionally made with millet but the recipe evolved over time to use semolina. While the cake can be made with semola, the finer variety of semolina, we prefer to use the coarse variety here. Don’t skimp on the orange, as it provides a ton of flavour.

This two-step onion stock, when used in place of water or vegetable stock, can deepen both the colour and flavour of any recipe.

This vinaigrette has a few more ingredients to pair with the bitter winter greens (notably, the honey). You might want to double or triple the recipe—it’s a great staple to keep in the fridge all week.

Preserve some of those gorgeous garden tomatoes for the cold days of winter—you'll be glad you did.

Instructions Bottled salad dressing with a touch of maple syrup makes a delicious sauce for salmon. Lightly coat fillets with...

Capture tomatoes at their peak of ripeness, then use them in sauces and soups all year long.