Bay Leaf and Salt-Baked Trout

Fresh bay leaves are readily available in the fresh herb section of most grocery stores. If you can't find them, stuff the trout cavities with fresh herbs such as dill, parsley, thyme or tarragon. Arctic char is also particularly good prepared this way.

Golden Chicken

For flavour, baste with a disposable brush of herbs (rosemary, thyme, sage and/or bay leaves) tied together.

Philippine Pork Kabobs

The combination of garlic, bay leaf, black pepper and cloves is such a popular seasoning in the Philippines that it is sold in packets at every corner store.

Coriander Pork Skewers and Red Onion Salsa

The bay leaves are used just for flavour and are not to be eaten. If you don't have hot paprika, use 3/4 tsp (4 mL) paprika and 1/4 tsp (1 mL) cayenne pepper.

Peas Pulao

The signature flavour of this fragrant Indian rice dish comes from the cinnamon stick, bay leaf and cloves. Although brown basmati rice isn't traditionally used, it adds fibre and a nice texture. Adding the frozen peas at the end keeps them bright green.

Peppermint Cream Puff Wreath

Making cream puffs is easier than you think. The dough comes together quickly on the stovetop, so be sure to have all of the ingredients ready before you start. For a splash of colour, you can garnish the wreath with fresh bay leaves and sugared cranberries (made by tossing fresh or frozen berries in egg white then granulated sugar).

Bolognese Sauce

Serve this rich meat sauce on spaghetti or other long pasta. The sauce tastes even better if you make it a day ahead and refrigerate it overnight because the flavour has time to ripen.

Roast Rosemary Turkey

Bring a touch of the Mediterranean to your table with this lively rosemary-scented turkey. For true rosemary fragrance, use fresh rosemary.

Chickpeas with Chorizo Sausage

Papa's Lentil Soup with Potatoes

Laura enjoys her father's recipe for lentil soup and says that, like her entire repertoire, the soup can be prepared in about 30 minutes. Bon appetito!