Clementine Moscow Mule

While we love eating sweet clementines straight out of hand, the juice is so delectable that it begs to be used for something special—like a cocktail! Buck tradition and lace a classic Moscow mule with bright, fresh notes of the fruit's nectar. Bonus: Brush the leftover clove syrup on our Gingerbread Cake.

Onion & Blue Cheese-Stuffed Pork Tenderloin

Salmon Cakes & Spicy Tartar Sauce

These Salmon Cakes also make great bite-size party appetizers—just halve each cake and round the cut edge. Bake in 500°F oven, turning halfway through, for 10 minutes. Top each with a dollop of Spicy Tartar Sauce and sliced green onion.

Greek Grilled Squid

Who doesn't order grilled squid (calamari) when at a good Greek restaurant? Why not enjoy it more often at home? It's easy – and inexpensive to boot.

Mixed Seafood Cataplana

Cataplana is both the name of this dish and the copper vessel in which it's traditionally cooked. The dish originates in southern Portugal and commonly features clams and other coastal delights.

Crab Cakes with Citrus Mayo

Chipotle hot pepper sauce gives these crab cakes the nicest hint of smoke and fire.

Mortadella, Prosciutto & Arugula Piadina

Piadina, an Italian flatbread, hails from Emilia-Romagna, a region famous for Parma ham and Parmigiano-Reggiano. Essentially a street food snack, it easily becomes a meal paired with Lambrusco, their regional sparkling wine. 

Asparagus and Gruyère Cups

Savoury bread pudding isn't just for weekends. Do all of your prep in the morning or the night before, and just pop these cups into the oven when you come home for an easy supper that's ready in 20 minutes.

Crusted Sablefish and Chips

By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner

The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Sat­urday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.

Tomorrow's Lasagna

The sauce for this lasagna should be made the day before you want to serve the lasagna; it tastes better the second day! The final dish cuts beautifully when serving and the tomato meat sauce layer and cheese sauce layer combine perfectly for an awesome taste.