Chantal Braganza

This holiday, we’re celebrating by sharing the load of making the feast. Everyone brings their best dish—and everyone digs in.

Every Christmas, Chantal Braganza's nonna-in-law would make an exceptional (and exceptionally labour-intensive) lasagna bolognese. Having made it herself for a few years now—and made it her own—she can confirm that it is absolutely worth the work. Don’t do pork? Switch to lean beef. Want more mozzarella content? Be her guest! But do not break Nonna’s two rules: no oven-ready dry noodles (though packaged fresh pasta is great) and no ricotta, ever. 

Spoonably soft fruit and a velvety chocolate sauce get spiked with tequila and cayenne. Poach pears ahead of time for a quick dessert or skip the sauce and use a drinking chocolate mix instead, which is thicker than typical hot chocolate. Soma and ChocoSol make great Canadian options. —Chantal Braganza

No matter how much we love a homemade sugo, we’re always going to have at least one jar of pasta sauce in the pantry.

Welcome to our third-annual celebration of the Canadians who make us feel better about the world.

Seven crème-de-la-crème liqueurs to give this season (or just savour yourself).

From holiday baking to casual entertaining and new introductions to Korean and Nigerian cuisines, it’s time to get back to the books.

This dish is a riff off on sopa de fideos, a soup of noodles fried in chicken fat and topped with tomato broth—and a total comfort food when deputy food editor Chantal Braganza was growing up. 

For an essential cooking tool, blades are often overlooked—but keeping them in tip-top shape can not only make food prep easier but prevent kitchen accidents as well.

This salad was an instant family favourite for Mandy's Salads co-founders Rebecca and Mandy Wolfe. The WoBo, as it's affectionately named in the Wolfe family, is still a dinner staple in their homes.

Even when you just want to pop something frozen into the oven for dinner, it’s possible to have a great pizza night that feels nothing like giving up.

There is *a lot* of bad vanilla ice cream out there, but you don’t have to spend the rest of your life eating it!