There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

After a month or so, citrus-based vinegars lend their bittersweet flavour and fragrance to the vinegar. You can even slice up the fruit and use it (peel and all) in salads and roasts.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

This recipe is quick and tasty. It's a great way to use up all of those tomatoes that are so abundant in late summer.

This is a quick and delicious appetizer courtesy of McCormick Canada. The shrimp can be replaced with large scallops. Serve with lemon or lime wedges. These are also delicious cold. Remember, if you're using wooden skewers to soak them in water 2 hours to prevent burning.

You can substitute any kind of meat in this recipe. Make the patties large enough to fit a hamburger bun, small enough to be bite-sized hors d'ouvres or shape them around a skewer as perfect picnic fare.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

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

Serve these salmon fillets on a bed of green salad dressed simply in oil, salt and vinegar. Or, for a heartier meal, lay them over a scoop or two of creamy mashed potatoes.

Accompany this delicious chicken with buttered capellini pasta and a green salad with slivers of fresh fennel.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.