So simple to make with so few dishes to clean up - a nutritious dinner in a bowl. This dish can be prepared quickly in the microwave. However, a wok or frying pan can be used as an alternative.

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.

Continuing on the Russian theme, this is a dish we’ve all eaten at least once, probably years ago. The name alone — where it came from, no-one seems to know — makes any home cook feel important. And the taste, no matter what cut of beef you may choose to use (recipes call for everything from yesterday’s prime rib, to filet, to skirt steak — your choice), offers pure rib-sticking comfort.

Recipe courtesy of McCormick Canada.

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.

Pick up cooked chicken fillets, bagged salad, cheese, mango and ciabatta bread at the supermarket on your way home from work and assemble this salad in minutes. The hearty vinaigrette pairs well with leftover turkey too.

I’m not going to lie to you — there is some work upfront on this dish. A mandoline helps to slice the potatoes uniformly and it speeds up the process. Once the potatoes are in the oven, you’re home-free until dinnertime. This dish works with the Beef Tenderloin in taste, oven temperature and cooking time. Leftovers are fabulous and will make you the envy of the company lunchroom.

Be sure to choose firm cucumbers for this dish. English Cucumbers are the easiest to use because they contain minimal seeds. Otherwise, you can remove the seeds from other cucumber varieties with a small spoon.

Christine Sharp submitted this recipe for Tidings' Maple Syrup Recipe Contest

She makes a simple applesauce to accompany pork that all of her guests rave about.  It has a certain je ne sais quoi, except that only she and her husband know exactly what the "quoi" is. She likes the fact that no one can really tell what makes it taste so good.  The secret is a tablespoon each of maple syrup and calvados.

Take advantage of fall’s bounty with these vegetarian stacks topped off with bubbly cheese. It may seem time-consuming to create “Napoleons” but they stack up in a snap. Try to find an eggplant and tomatoes of approximately the same circumference.

In India, a chat is a snack, an appetizer or a light salad.

Asparagus is best when it’s served immediately. Remember to rinse the morels well because they can harbour sand. This recipe, created by chef Jean-Georges Vongerichten of New York’s Jean Georges Restaurant, was taken from The New York Restaurant Cookbook by Florence Fabricant (Rizzoli International Publications, Inc).

Feel free to prepare corn up to 1 day ahead. Instead of tying the corn husk in place, seal each ear with its husk in foil. The corn can then cook over direct or indirect heat.

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.

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.

With the addition of olive oil to the herbs, this classifies as a ‘wet rub.’ For a more colourful mix, try purple and yellow potatoes, too. I sometimes add about one-quarter cup of grated Pecorino cheese to the oil for an extra kick. Cut back on the salt if adding the cheese.

Cauliflower can be combined with or substituted for broccoli. Both are great served with fish or chicken. Using a grill basket helps to keep vegetables from falling through the grill. Recipe provided by Margaret Howard, author of All Fired UP! Published by Firefly Publishers.

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.

A delicious Old World dish. There is some preparation upfront, but most of the work is done by your oven. This is a great dish for potluck dinners.

Purchase 2 pork loins, 9 bones each. Ask the butcher to trim the backbones for easy carving, and have him tie the roasts together to make a crown. Serve with Tangerine Scented Rice.

As always, recipes are often a case of personal taste. And while this recipe may not exactly match the classic, it more or less matches many that produce this always-comforting meal. I sometimes make this with scratch pastry, but not always. You’ll be excused if you purchase puff pastry from the supermarket.

Feel free to substitute your favourite type of pear in this exotic combination.

Looking for something different? Try this specialty adapted from Sarma Melngailis of One Lucky Duck consisting of raw cacao mole, marinated portobellos and green tomato salsa.

Courtesty of David Wolfman of Cooking with the Wolfman

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