“This recipe is a whimsical take on our dad’s roast pork recipe,” explains Chef Will Chen of Edmonton's Boa & Hare. “It’s usually served with rice, but our take is to eat it in a bánh mi (a short baguette) slathered in pâté and butter, with cilantro, cucumber, fresh jalapeños, and lightly pickled julienned carrots.”

New Year celebrations are really about the people you’re with, so keeping things simple in the kitchen is a must. Chef Joel Matthew's recipe for Babi Kepac is an excellent addition to your winter menus. “It’s a dish rooted in Bali, Indonesia, and isn’t found anywhere else in the world. Every time I eat it, or even smell it, I’m reminded of home.”