This dessert recipe is similar to shaved ice, in which finely crushed ice is sweetened with syrup. Instead of ice, use frozen pineapple that’s finely grated and then mixed with sugar and lime.

This flavourful recipe is perfect for your next holiday feast. It combines thinly sliced Brussels sprouts with apple, cranberries and pecans. Elevate the side dish with a rich bacon, mustard and maple syrup dressing, and serve alongside turkey or tourtière.

Courtesy of our own chef Laurence Viens, this recipe goes great with dessert like apple pie, to spread on a slice of bread, to serve at brunch, or to give as a holiday gift. The caramel is enhanced with star anise, cinnamon and ginger, providing a warm and fragrant flavour. It’s a winter indulgence par excellence.

Chicken Liver Mousse with Maple and Brandy

These shortbread cookies, courtesy of our own chef Laurence Viens, are prepared with a lightly crumbly, buttery dough, to which are added pink peppercorns for a floral touch and rosemary for herbal notes. Feeling generous? Pack them in a pretty box to share with loved ones.

This recipe from Sabayon’s chef Patrice Demers is perfect for entertaining. Prepare the Jerusalem artichokes two ways, roasted and as chips, and place them over a caraway apple purée. Top with julienned apples and herbs for an elegant side dish.

This recipe with local flavours is perfect for celebrating the holiday season. The meat, cooked slowly, absorbs the taste of garlic broth and white wine, as well as cream and aromatic herbs like tarragon. This dish is a great way to reinvent the usual turkey to bring warmth and comfort to the holiday table.

Satay sauce is a creamy Asian-inspired sauce that goes perfectly with both chicken and dumplings. Made with richly flavourful ingredients such as peanut butter and coconut milk, this sauce comes together in minutes.

This jambalaya recipe is courtesy of chef Raphaël G. Théberge. It’s made with rice in a spicy sauce and includes chicken wings, bacon and shrimp. It’s a bold dish that’ll awaken your taste buds.

This fish recipe, courtesy of Jeremy Peake, chef at Café RICARDO, is guaranteed to be a hit at the table. A few simple steps are all you need to prepare this restaurant-worthy dish featuring puréed cauliflower, roasted cauliflower and trout fillets. Top with an herb dressing, bacon and pickled cauliflower.