Ajo blanco, a white version of gazpacho, is believed to have originated with the Moors. If you’d like a smoother texture, try soaking the blanched almonds in milk before processing.

Flank steak is a tougher cut of beef. It will be even juicier if you let it sit overnight in a marinade containing the juices of 1 lemon, 1 orange and 1 lime.

This sauce is incredibly versatile. It's used in a whole array of dishes from every day macaroni and cheese to special occasion lasagne. You can even easily increase or decrease the amount according to your needs.

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.

Some people prefer to blend all the ingredients together while others prefer the look of mixed and chopped ingredients. Experiment to find which method is your favourite.

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.

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.

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.