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

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.

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 has been a mainstay at any number of restaurants for years, a dive-in dip that can be made ahead of time and heated for the appetizer moment. Invite one of your guests to pour the Champagne, while you uncork a big red for later. (And remember, the trick with Champagne: after you’re unwired the cork, covered it with a napkin and pointed the bottle in an innocent direction, hold the cork and twist the bottle.)

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.

Recipe courtesy of Oster.

It doesn’t get much better than this. Thick potato planks with a cup of bacon-flavoured dip. This is the dish to bring out whenever there’s a sports crowd at your home.

Red and white radishes are a pretty and peppery addition to a salad, and they turn this dip a lovely pink colour.

Recipe courtesy of Lobel’s Meat Bible (Raincoast Books).

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.

Use with caution! This sauce is very spicy. The recipe is from The Young Thailand Cookbook by Wandee Young and Byron Ayanoglu (Random House Canada).

Recipe courtesy of Lobel’s Meat Bible (Raincoast Books).