Food and Drink

Ready or not, the holidays are here. It's a time when many Americans accustomed to preparing simple meals find themselves responsible for safely serving multi-dish feasts. It's no easy task.

Boneless pork loin chops are floured, seared and baked until tender in a tomato sauce stocked with vegetables, mushrooms, olives and wine.

Sauteed slices of white and brown mushrooms, garlic, herbs, stock and cream combine for comforting dish

A fruit-studded buckle makes a great breakfast treat, an excellent midday sweet alongside tea or coffee, or a casual, not-too-heavy after-dinner dessert.

Blanched savoy cabbage leaves are filled with a flavourful buckwheat groat mixture and baked in a tangy tomato sauce.

Marmalade, ginger, hot chili sauce, mustard, soy sauce and rice vinegar combine for a sticky, finger-licking flavour.

Earthy and subtly sweet with pleasant hints of bitterness, shredded Brussels sprouts make excellent slaw-style salads and balance the rich saltiness of holiday fare.

This version of coq au vin replaces bone-in chicken pieces with cubes of boneless chicken breast and thighs that absorb the flavour of the wine and mushrooms.

These cinnamon-spiced oatmeal raisins cookies have a pleasing, tender chew — packed with raisins and moist, but still crispy on the outside.

It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and with golden rum as part of the cooking liquid, is Caribbean in essence and flavour.