Dinner

Celebrate warm food and sweater weather with a hearty colourful bowl — it's pure comfort on a wintry day.

Store-bought broth options abound for hot pot setups—but you can make your own! Try this seafood soup base recipe from Eva Chin, chef de cuisine at Kōjin in Toronto.

The cheeseburger dumpling is stuffed with ground beef, chopped onion, the high-and-low marriage of aged cheddar and Kraft Singles slices, dijon, mayo and splashes of soy sauce and rice cooking wine in a nod to its origins. It’s a little junky but decadent, just like a burger. Cut the richness with a piece of kimchi or a dash of vinegary hot sauce, or lean into the theme and pair it with a homemade Big Mac sauce. Make this dumpling recipe your own—if you prefer more or less onion or cheese, adjust to taste. I’ll bet pickled jalapeño or sauteed mushrooms and Swiss would be great, too. —Canice Leung

This recipe is adapted from Fuschia Dunlop's version in Revolutionary Chinese Cookbook—the recipe I consulted when I wanted to master this dish. These days I make this a lot looser, following the curiosity of my palate and the ingredients available to me. Dunlop recommends many variations, including adding bean curd puffs or water chestnuts. An invitation to make it your own. —Tracy Wan

On busy nights, one-pan wonders bring big flavours to the dinner table (with less mess!) Chorizo and fish make a perfect one-pot soup, and it all comes together in less than an hour.