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Active time: 2 hr Start to finish: 3 1/2 hr more »

Miniature Tourtieres: Every French-Canadian home serves a version of tourtiere during the holidays. Various thickeners (such as flour, crushed crackers, or even oats) can be used to bind the filling. Our version is made with flour, and the filling is encl more »

When shopping for ham, be aware that smoked pork shoulder is available partially or fully cooked. This will affect the braising time (partially cooked takes about 1 hour longer). We found that blanching the ham before braising helps eliminate excessive sa more »

This recipe is based on a delicious dish made by Laura DaMiano, a Quebecois chef. She loves the flavor of butternut squash paired with Oka cheese, a mild, semisoft cow's-milk cheese. Mild Cheddar can be used as a substitute. If you are making this entire more »

Sortilege is a blend of Canadian whiskey and maple syrup. Here it infuses the chestnuts with maple flavor and picks up the sweetness of the green beans. more »

The warm caramel flavors in cola complement the molasses and brown sugar in this cake. The remaining candied kumquats are delicious served over vanilla ice cream. For best results, use Philadelphia-brand cream cheese in the frosting. more »

These cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important 'ooze' factor. more »

These rice-coated meatballs, commonly referred to as zhen zhu, meaning 'pearls' in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditional more »

This popular dish, Bulgogi, can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped i more »

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