This takes forever to make, but man, is it good!

Nothing blah about them. Crisp bacon and lettuce teamed up with avocado is an inspiring threesome. Go BLA!

I have been a paté freak ever since earlier writing times, when I would sit at the bar at Thursday’s in Montréal with a loaf of it, a jar of small, sweet gherkins and a red (probably plum) sauce. Whether or not there was bread, I can't remember. But it was a coarse paté; you could see the lumps and taste masses of herbs and tonnes of garlic. You don't forget things like that, especially in the first twelve or so hours! This recipe calls on several others, but ended up being mostly my own. I use frozen livers, and just before they thaw, cut them up like red ice cubes. It's less yucky than having a great glob of fresh meat!

This is the classic recipe that's typically used to make profiteroles (cream puffs) and croquembouche. 

This popular Italian rice dish has infinite variations. If you’re short on time, make this risotto a day or two ahead of when you need it. It can be reheated in the oven in just a few minutes.

The stuff you love to order at Greek restaurants, but you rarely make at home. It's very easy, seems to last well in the fridge and is marvellous for those 20 hungry minutes just before dinner.

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.

This salad is a treat for your taste buds. Add it to a sandwich, or serve as is with steak. The amount can easily be doubled or tripled with fantastic results.

When she presented me with her The Lesley Stowe Fine Foods Cookbook (HarperCollins), my friend Lesley wrote “Never eat more than you can lift” on the opening page, and ever since I have heeded the advice. Lesley is a food icon in Vancouver, and has made a national name for herself with her Raincoast Crisps, delicious and nutritious crackers that have made their way into food stores and supermarkets across the land. If you can find some, top them with Lesley’s sun-dried tomato pesto.