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Recipes

• Anchovy Puff Pastry Straws
  Crunchy golden straws make perfect party munchies with a glass of bubbly. The puff pastry must be cold and firm to make straight straws, so remove it ...
  
  
• River Cafe Goat Cheese in Walnut Crust with Apple Slaw
  Scott Pohorelic, chef at the River Cafe in Calgary, highlights local food, such as the goat cheese from Fairwinds Farm near Fort Macleod, Alta., and s...
  
  
• Steamed Lobsters
  For this all-dressed-up occasion, it's better to cook and halve the lobsters in the kitchen so all the messy cracking is done before guests arrive. Th...
  
  
• Twisted Flavoured Butters
  With lively additions, it's easy to add a new twist to plain drawn butter.
  
  
• Stuffed Chive Potatoes
  Russet or long oval baking potatoes offer the fluffiest results for this delicious holiday side dish from the January 2006 issue of Canadian Living.
  
  
• Mixed Greens with Balsamic Vinaigrette
  This makes a palate-pleasing intermezzo before the grand finale.
  
  
• Frozen Grand Marnier Souffles
  This elegant ending can wait comfortably in the freezer. Serve on chilled plates so the souffle don't melt too quickly.