Maple Sugar Pie

Chef Jonathan Collins shares a 100-year-old recipe for maple sugar pie that can easily be turned into tarts.

Canadian Gold: Maple Syrup Then and Now

Chef Jonathan Collins finds out what it took to make Canadian maple syrup back in the day and what’s changed in the process now.

Vegetable Brochettes

Jonathan Collins brings skewers of grilled veggies to replace traditional starches for festive meals!

Rhubarb Clafouti

This creamy and luxurious clafouti is impossible to resist. Don't say we didn't warn you!

Lemon Thyme Biscuits

These flakey biscuits are easy to make but impossible to resist.

One-Pot Beef Bourguignon

Chef Jonathan Collins shares his spin on a French country classic, Beef Bourguignon.

Holiday Roast Goose

Go back in time with this Victorian-style Christmas Goose!

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