Food & Wine

Roasted cauliflower with Romesco sauce, asparagus with butter sauce and rustic meat pie from chef J-C Poirier of St. Lawrence.

Cakes and cookies count as decorations, too.

A rich mushroom miso gravy you’ll want to pour on everything, made with functional mushrooms and easy to prep ahead.

A fluffy, protein-packed quinoa chocolate cake with roasted dandelion root for rich, earthy flavour and a feel-good dessert that happens to be low in sugar.

A deeply cosy vegan shepherd’s pie with sweet potato mash, lentils and shiitakes that fills the house with good smells and reheats like a dream.

A plant-based roasted squash salad with tahini, pomegranate and cilantro that serves as a festive, make-ahead side for your holiday feast.

From Alive’s new cookbook "Nourish", these whole-food dishes balance winter comfort with bold flavours and high-quality ingredients.

Crisp meringue, warm ginger, creamy mascarpone and seasonal fruit—for an unforgettable holiday (or any day) dessert.

Designer Amanda Hamilton shares her go-to tricks for creating a calm, polished holiday night.

A winter-ready brunch favourite from new cookbook "Nourish" that brings heat, colour and just the right amount of holiday indulgence.