Adapted from The Fondue Cookbook by Gina Steer (Whitecap Books).

Courtesy of www.pc.ca.

Serve with cherry or plum dipping sauce. Adapted from a VH Sauces recipe.

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.

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.

You can replace the beef with pork if you'd like. Or try other vegetables such as mushrooms and eggplant. Recipe courtesy of McCormick Canada.