Boeuf Bourguignon

The secret to meltingly tender beef is all in the right cut: a well-marbled cross-rib pot roast. Bourguignon means as prepared in Burgundy, a district synonymous with Pinot Noir wine. So it makes sense to use a Burgundy or New World Pinot Noir both for braising and serving.

Roast Beef with Mushroom Gravy

Oven roast cuts of beef, such as sirloin tip and inside and outside round, are less expensive than premium cuts and can make fine roasts. However, because they are less marbled with fat, they need help to keep them succulent. Here we use a tasty garlic-and-herb-infused butter to do just that.

Crispy-Skinned Steamed Duck

The common variety of ducks (Peking/Lac Brome) raised in Canada are tasty but quite fatty. So, years ago, I developed this method of cooking it based on Chinese recipes where the whole duck is steamed, then deep-fried. The meat's flavour gets a boost from overnight salting; the steaming rids it of most of its fat and tenderizes the meat; and the final finish in a hot oven makes the necessary crisp skin.

Brioche Fruit Loaf

Flecked with golden fruit, this rich buttery dough has a delicate crumb—the result of an extra rising.

Delectable Chocolate Cherry Ice Cream Sandwiches

Over-the-Top Chocolate Raspberry Dome

Here's a gorgeous ending that's sure to make a splash: layers of chocolate and passionate pink mousse surrounded by chocolate cake ribbons and iced with chocolate ganache.

Pâté en Croûte

Rich duck and pork sealed in golden flaky pastry makes an over-the-moon creation. Serve small slices with Dijon mustard and pickles as an appetizer or as part of a buffet. Serve large slices with a crisp, lightly dressed green salad as a plated appetizer. While it may be a bit more involved than other pâtés, this dish is well worth the effort.