Dinner

This recipe is inspired by one of my favourite sauces, which I made daily when I worked at Bar Raval, a snack bar in Toronto. Romesco is a Spanish sauce made from a base of roasted red peppers, bread, almonds, garlic and sherry vinegar. I took the flavours from the sauce—and other Spanish ingredients like chorizo and vermouth—and made it into a delicious pasta. The puréed roasted red peppers make a deliciously creamy sauce that coats the mussels, while the pasta gets topped with a crunchy, salty mix of panko, almonds and cheese.—Haley Polinsky

This is a classic preparation for mussels—and for good reason. You can’t beat a rich cream sauce of shallots, garlic and butter. To make excellent frites without pulling out the deep fryer, I recommend trying this method of first blanching the potatoes in water and then roasting in the oven with olive oil. This prevents the potatoes from drying out so they stay moist on the inside and still get crispy and golden on the outside.—Haley Polinsky

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

This warm vegetable side can be a feast in and of itself: It has a base of spiced, roasted squash that’s bulked up with grains and then topped with a clutch of fennel and herbs. The collection of components brings texture, colour and freshness to the party. The green chili paste in the dressing, a simple Middle Eastern shatta, is particularly effective, with its vibrant heat offering a welcome contrast.

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.