Crown Roast of Pork with Prune and Bacon Stuffing

A crown roast is the perfect cut for tableside carving – and offers great value for feeding a crowd in style.

Hearty Minestrone

This meal-in-a-bowl from our November 2005 "Loaf & Ladle" story will disappear quickly, but if you do have leftovers, adjust consistency with a little liquid.

Pesto Meatballs With Peppers and Greens

Yellow peppers lend beautiful colour and a burst of sweetness to this meal. Don't be intimidated by the amount of spinach—you'll be surprised by how much it wilts after steaming. 

Crispy Fish & Avocado Cream Tostadas

Beef and Baguette with Dip

Fig, Pancetta & Sage-Stuffed Roast Chicken

Cauliflower and Brussels Sprouts Gratin

There's no need to trim the outer leaves of the brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half.

Steamed Pumpkin Pudding with Brown Sugar Sauce

Sticky date pudding gets a makeover using pumpkin purée. Be sure to use pure pumpkin purée instead of pumpkin pie filling.

Bacon, Broccoli & Four Cheese Macaroni Bake

Chestnut- & Shallot-Stuffed Turkey Breasts