Trout with Pink Peppercorn and Tarragon Butter

Herbed butters are traditional accompaniments to grilled fish, and the tarragon in this one goes especially well with trout or salmon. For this spectacular presentation, fold back the crisped skin to reveal the pink flesh over which the seasoned butter melts.

Step-by-step: Sushi

Sushi is one of the most wonderful appetizers because you can get your guests involved in assembling and rolling it, something I've never known anyone to refuse (any guest worth his or her salt, I mean!). This type of sushi is called futomaki, or thick sushi roll.

Tilapia With Olive Salsa and Spinach Orzo

The chunky Kalamata olive salsa adds a welcome touch of freshness to this tilapia dish. Use the same salsa recipe to top pan-fried chicken or spread on crusty bread as an appetizer on another night. Serve with lemon wedges.

Warm Asparagus Mushroom Salad with Goat Cheese and Balsamic Dressing

This salad is an excellent first course for spring entertaining or for lunch with soup and bread.

Tex-Mex Casserole With Monterey Jack

While Cubanelle peppers, zucchini and whole wheat tortillas are not traditional Tex-Mex ingredients, their flavours contribute to a new rendition of a classic.

Pink Peppercorn and Bourbon Glazed Back Bacon

Forget frying individual slices of bacon! Save time and effort by roasting a slab of back bacon; the meat’s brine and size will keep it tender and juicy. Our serving size is generous, so if you want to reduce sodium, cut it in half.

French Lemon Tart

Power Bars

Firm and tasty, these high-energy bars make good snacks.

A Fine Tomato Sauce

Watch how the Canadian Living Test Kitchen prepares this easy tomato sauce.

Thousand Island Dressing

This all-purpose dressing suits any salad mix but is just as delicious on simple wedges of lettuce.