Perfect drizzled over fish, potatoes or beef.

This decadent dessert is impressive and easy to make.

This recipe has 3 components to it -- beets, goat cheese phyllo packets and an egg. You can choose to put all three together on one dish, make 3 distinct dishes, or create one unique combination.

Soy beverages in Tetra Pak cartons are a great alternative to buttermilk and it is full of vitamins and minerals.

Surprise your taste buds with these tasty burgers.

A soufflé isn't as tricky to make as is often thought. It's true that it must be served immediately for all to enjoy the sight of that spectacular puffy top. But, it's actually very tasty regardless of whether its "breath" has escaped and deflated it.

Although this recipe calls for liqueur, whisky, rum or any other spirit would work as well.

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

Spread this delicious curd on toast and croissants, use it to fill pastry shells, or pour into a pretty jar and give it away.

Spread your favourite jam on each crêpe and spoon a dollop of whipped cream sweetened with sugar and a splash of Luxardo Maraschino liqueur to transform this appetizer into a luscious dessert. Updated from an old recipe I had from Sunset Magazine.

Most of the components of this dish can be prepared ahead, allowing you lots of time to enjoy your guests. Recipe adapted from Gina Steer’s The Fondue Cookbook (Whitecap Books).

Recipe adapted from the Canadian Beef Information Centre. Steak Burgers are packed with more flavour than just what’s on top! With fresh ground Round, Chuck or Sirloin from your local grocer, it’s easy to make these signature burgers at home.

This recipe has been adapted from the Robin Hood Flour recipe collection.

Recipe adapted from the Canadian Beef Information Centre. These lean Canadian beef burgers really sizzle: spiked with smoky bacon, chunks of Canadian Swiss and punchy horseradish. Try them either on the grill or cooked in the oven. Other cheese options to try: Canadian Mozzarella, medium Cheddar, Provolone or Gouda.

Read Kitchen Essentials -- Meringue for tips and tricks on how to prepare this simple, gourmet dessert.

The website of the Ontario maple syrup people, ontariomaplesyrup.com, is loaded with enticing recipes. From the beginning of the meal to the sweetest endings, there’s a fascinating variety of maple tastes. I picked this one and the next from the long list.

Henny Smith submitted this maple syrup-based recipe for the Tidings' Maple Syrup Recipe Contest.

Henny's recipe for maple pie is made with her own dark syrup. It is a variation on a maple tart recipe from Harrowsmith Country Life.

You can buy frozen meatballs, but freshly made meatballs are so much better and so easy to make.

My BFFs are a wonderful group of women who meet regularly to eat, drink, talk and laugh together. One of the gang, Nancy B, is a vegetarian and an amazing cook. She makes cooking look effortless, especially when she whipped up a delicious frittata for us at our after-Christmas party. Nancy added sautéed zucchini and goat cheese to the frittata. This is my version — use whatever you have on hand to make your own!

This is a delicious treat adapted from The KitchenAid Cookbook. Easy to put together, it makes a wonderful anytime snack, or dare I say, breakfast.

The secret to this silky and light pound cake, courtesy of legourmettv , is the length of time you beat the butter.

Change the toppings, grill it on a charcoal or propane barbecue .... This recipe is quick, easy and delicious.

The key to smooth, creamy spaghetti carbonara is to make sure that the heat under the pot has been turned off. The heat from the drained pasta is enough to cook the eggs without scrambling them.

This recipe is a family heirloom. We all make some version of it. New brides in our family get the recipe and a large pasta bowl along with unsolicited and long-winded advice on how to make it. My niece Katie actually wrote a paper on it for school, following its history and its many versions through the family tree. This dish never appears at family gatherings since we all make it at home. But we often talk about how we make it and argue over whose version is best. Unlike the rest of my weight-conscious family, I use an entire pound of bacon, easily making mine the best — or the worst, depending on how you look at it.

A strata is a sandwich that is baked in a very light custard -- actually, a lot like dressed up French toast. This one's perfect for breakfast, brunch or lunch.

There are two ‘tricks’ to really great Yorkshire Puddings: mixing the batter fully and a really hot pan to start them cooking.