Eshun Mott

This jammy cobbler, with a lemony biscuit topper, delivers pie vibes in a fraction of the time. (The oven or the grill—see tip—does most of the work.) Two caveats: Be sure to let the cherry juices boil before taking the cobbler out of the oven; this ensures a thickened filling. Then, allow to fully cool before serving so the flavours can settle and the filling can set. — Eshun Mott

Make it a Boxing Day feast!

Adding a spoonful of jam is an easy way to make a flavour base for a cocktail, and cranberry sauce ticks that same box.

Give leftover cheese new life by turning it into a Boursin-like spread.

These light bites are a great way to use up extra mashed potatoes. The crisp outer crust is perfect for holding together potatoes mixed with fresh green herbs and kicky jalapeno.

A fragrant pot pie made with ginger and curry is cozy in all the right ways.

These blondies are a delicious way to use up leftover pumpkin puree. The ribbon of pumpkin butter makes them addictively good.

There are more vegetables in this paella than you might find in a traditional recipe, making it a satisfying, one-pot meal. And don’t sweat the timing on the seafood: Let it cook in the liquid with the rice and remove it as soon as it’s done, adding it back in for serving. Achieving the crunchy layer of rice on the bottom of the pan, also known as the socarrat, takes some practice. You don’t have to aim for the socarrat on your very first try—remember that a perfectly cooked paella is always going to be better than a burnt one! — Eshun Mott