Q: On a recent visit to Halifax, I had the most amazing Baked Camembert dish at Café Lunette. I would love the recipe so I can make it for guests! — Chantelle, Ottawa

A: “Who doesn’t love a bit of melted French cheese?!” says Vanessa Bélanger, Café Lunette’s chef de cuisine. This dish combines Camembert with the acidity of white wine and the earthiness of rosemary and garlic for a warm and gooey spread. Serve it with baguette and fruit chutney — the perfect pairing to cut the cheesy richness. “This dish is simple to make,” says Vanessa. “You’ll wow your friends and family, and feel transported to France.”

The post Ask A Chef: Vanessa Bélanger of Café Lunette Shares Her Recipe for a Decadent Baked Camembert appeared first on House & Home.

Whether you’re hosting Christmas dinner, a New Year’s Eve party or a casual potluck with friends and family, these easy appetizers and snacks are perfect for serving around the holidays. Favorites include Jennifer Bryant’s Oyster & Mushroom Toasts, Matty Kane’s Roasted Olives and Bonnie Stern & Anna Rupert’s Cherry Tomato Tartes Tatin. Scroll down for the recipes!

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“The unctuous and rich Swiss fondue is served with roasted potatoes, cured meats and tons of cubed baguette just begging to be dipped.” — Gabby Peyton

The post Swiss Fondue: Auberge Saint-Gabriel, Montreal appeared first on House & Home.

Ocean-fresh oysters fried in a light herb-crumb coating are best served with a garlicky aioli dipping sauce.

The post Fried Oysters: Stewart’s Dining Room & Oyster Saloon, Halifax appeared first on House & Home.

“Here we use yellowfin tuna, but bluefin or bigeye are also excellent as their meaty texture lends itself well to grilling. Cut the tuna to a 1-inch thickness—anything bigger causes the crust to become too dry and the middle too cold. The tuna is best served warm and rare to medium-rare.” – Eric Ripert

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“Topped with caramelized onions and anchovies, and dotted with black olives for good measure, this is my version of the pissaladière, a popular dish in France and Italy.” – Alison Roman

The post Caramelized Onion and Anchovy Tart (A Perfect Snack) appeared first on House & Home.

“The step of removing the chickpea skins may seem fussy, but the result is a luxuriously silky hummus. I serve this with whole chickpeas, Marcona almonds, and smoked paprika for flavor and crunch.” – Ina Garten

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These spring rolls are from Yawd: Modern Afro-Caribbean Recipes by Adrian Forte. Appetite by Random House, 2022, $35.

“Jamaica has a huge population of Chinese Jamaicans who migrated to the island in the 1980s, and they’ve vastly contributed to the food culture. This recipe is nostalgic and pays homage to my native country.” — Adrian Forte

The post Adrian Forte’s Curry Chicken Spring Rolls appeared first on House & Home.

“My mom used to buy these from the grocery store, but you can’t get them anymore, so I reproduced the flavor from memory to create a canapé for the restaurant and at home.”

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