Whole Wheat Cinnamon Buns

Inspired by the famous cinnamon buns of Winnipeg's Tall Grass Prairie Bread Company, which celebrates Manitoba's agricultural wealth by using local grains and ingredients in its many offerings, these cinnamon buns are made “virtuous” by the addition of whole wheat flour. If you prefer your buns glazed, mix 1-1/4 cups icing sugar with 2 tbsp milk and drizzle over buns while still hot.

Everything Bagels

You don’t have to trek to the nearest bakery to enjoy a great bagel. Try this recipe and you may never want to purchase these delicious classics again!

Beef Burgers With Guacamole & Horseradish Mayo

This juicy burger is grilled to perfection and topped with homemade horseradish mayo, guacamole and pickled red onion, as well as all your favourite fixings, for an elevated burger experience you didn’t know you were missing.

The Ultimate Poutine

The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.

Mushroom Risotto Balls

Arancini are elegant, crispy bites of warm risotto with melting cheese centres. If desired, they can be further elevated by the addition of a drizzle of white truffle oil when stirring in the Parmesan. For convenience, make the risotto a day ahead.

Fish & Chips (with mushy peas)

If ever there was a British national dish, this has to be it. Loved from John O’Groats to Land’s End, fish and chips is the perfect Friday night supper.
 

A fisherman’s tale

In mid-19th-century Britain, the worlds of Irish immigrants – with their potato dominated diet – and Jewish fried fish vendors collided, and a national dish was born, spawning countless chippies on high streets and seaside piers up and down the land. About a quarter of all white fish and 10 per cent of the potatoes now sold in Britain are sold in fish and chip shops. Not to mention the pickled onions and eggs, curry sauce and mushy peas that go with them.

Bakewell Tart

Moist, almond-flavoured sponge with a tangy layer of jam and soft, buttery pastry makes this traditional tart a wonderful treat served warm or cold.

Some say the Bakewell tart (or pudding, to give it its original name) was created by accident when, in 1820, a cook poured egg mixture on top of jam, making a tart instead of a pudding. However, other sources say it hails from a 15th-century dish called "flathon," which was either a rich custard over a candied-fruit base, or made with ground almonds, sugar and spice. In its birthplace, Bakewell, you'll still find it sold under the name "pudding."

West Coast Salmon Saltimbocca

Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.

Lemongrass Chicken Banh Mi

I love Vietnamese food and have fond memories of bonding with my mother over hot bowls of pho and crisp fresh rolls. Banh mi, my favourite dish, is stuffed with aromatic grilled meat, savoury condiments and crunchy pickles. The crowning touch of this sandwich is the beautifully crisp Vietnamese roll, which you can buy in many Asian supermarkets. If you can't find one, substitute a crusty sub roll. – Irene Fong, Food specialist

Mussels with White Wine Sauce and Parmesan Cheese

The key to this recipe is to end up with a sauce that is thicker than water and contains big flavors though not so much as to overpower the mussels. Thus, the reduced wine adds flavor not more liquid; similarly the heavy cream instead of half & half or milk. The final trick that prevents this from being too thick is adding the mussels and covering the pan. As they cook, the mussels release their juices and this keeps the sauce at the correct consistency and intensifies the flavours, once you perform the final stir. The combination of ocean air with smokiness and oak transcends the sublime. (Excellent with Caesar salad and more of the same wine used for cooking.)