Balsamic Vegetables

Before: The original recipe has 1/4 cup (50 mL) olive oil and a whole tub of feta cheese. After: This lightened-up version increases vegetables and tosses them with balsamic dressing. Grilling instructions are added for summer months.

Pan-Fried Fillets with Mushrooms

An easy mushroom topping adds pizzazz to any fish fillets. Serve with crunchy broccoli, and potatoes mashed with a carrot for colour.

White Chocolate and Cranberry Bark

Beer-Brined Pork Chops

Brining the chops in beer gives you juicy, tender and tasty results. For a more intense flavour, use molasses instead of brown sugar. You can use your favourite beer in place of the dark lager or bock.

Argentine Red Sauce and Marinade

Sherry vinegar adds full-bodied flavour to this herbaceous South American sauce and marinade. Known as chimichurri rojo, it is the assertive cousin of the classic green parsley-and-garlic chimichurri verde. For a more fiery sauce, increase cayenne to 1/2 tsp (2 mL). You'll need about 1/3 cup (75 mL) sauce to marinate 1 lb (500 g) lamb chops, boneless pork chops or steak or chicken legs for four to 24 hours before grilling.

Bite-Sized Burgers

From cheese and bacon to pickled hot peppers and red onion, any favourite topping is wonderful with these juicy snack-size burgers.

Fresh Cranberry Relish

Homey: Pair with sour cream.
Haute: Pair with Crème Fraîche or Duck Confit. (See below)

Adding orange and apple to the cranberries mellows their tartness.

Smoked Turkey Roll-Ups

Not only are these roll-ups quick hors d'oeuvres but they also make tantalizing lunch fare for kids and adults alike.

Milk Chocolate & Pistachio Palmiers

Oatmeal Orange Shortbread Squares

Oatmeal adds nuttiness and texture to a big pan of crisp squares.