Chia Gel

Beef Tenderloin with Dijon Cream Sauce

No less than 15 friends texted me last year for my beef tenderloin recipe; it’s an all-time favorite. Make and chill the Dijon Cream Sauce up to two weeks in advance.

Real French Crêpes

This no-butter crêpe recipe is one of the first ones that I learned as a child growing up as a French-Canadian in Montreal. The crêpes can be served either in the traditional style with real maple syrup or cold with ice cream rolled into it and chocolate syrup on top for dessert.

Lasagna Casserole

This lasagna casserole is the perfect winter dinner! It's gone in seconds in my house. Make sure to use whole-milk ricotta and use more red pepper if you like it hotter.

Margherita Pizza with Sausage and Pesto

Two of my favorite ingredients, pesto sauce and sausage, come together to make one of my family's favorite foods: pizza! They loved how crispy, melty, and cheesy it was! Feel free to adjust ingredients according to your personal tastes.

Cranberry Sauce with Apples

This cranberry sauce with apples is made with fresh cranberries and Granny Smith apples, which add an extra layer of tart flavor to a classic cranberry sauce recipe. The pectin in the apples helps the sauce to set and and a bit of cinnamon adds fall flavor. Make this apple cranberry sauce several days in advance to relieve some of the holiday stress, then pull it out to serve with turkey and all of your holiday sides. Leftovers can be spread on toast or sandwiches, mixed into yogurt, used in baking, or dolloped over ice cream.