potluck

Dried mushrooms and cranberries add new layers of flavour to the traditional bread stuffing.

I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot). Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favourite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavour and a deeper saltiness than using just salt—I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie. The chocolate is cut into chunks to prevent chip congregation, and once the dough is formed into a cylindrical log, the whole thing gets rolled in Demerara sugar for the crispiest-ever edges. Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks — they just might be the cookie you’ve been looking for. — Alison Roman

Birch trees are easily recognizable from their characteristic white bark. As the trees grow older, the glossy bark cracks and forms dark furrows. Surprise your guests with these crisp birch bark cookies made with the classic combination of vanilla and chocolate.

Use chocolate chunks instead of chips in this update to a classic recipe.

Bring the Atlantic provinces to your doorstep — wherever you are — with a laid-back gathering with good food, music and company.