Recipe courtest of the Dairy Farmers of Canada.

A decidedly different cranberry sauce. Serve warm or cold.

If you have trouble finding some of the ingredients for this dish, there are some easy substitutions you can make, and you will still end up with the same delicious results. For the tamarind, make a paste out of lemon juice and dried dates, or use 1/2 cup cider vinegar mixed with 1 Tbsp sugar. For the galangal, use fresh ginger. For the lemon grass, use the rind of 4 small lemons.

In India, a chat is a snack, an appetizer or a light salad.

Honey and ginger provide a sweet and tangy flavour combination for salmon. Adapted from McCormick Canada

Recipe courtesy of John Besh’s My New Orleans – The Cookbook. Serve over any kind of bird, venison or pork.

This is a quick and delicious recipe I updated from an old issue of Sunset Magazine.

Ask the butcher for 2 trimmed lamb rib roasts containing 9 bones each. Make sure he cuts off the back bones, so that it's easier for you to carve the roast, and that he joins the two rib portions to form a crown. Serve the roast with Tangerine Scented Rice.