Szechuan Tofu with Pork

This spicy Chinese classic, called ma po doufu, is named after the pock-marked (ma) grandmother (po) who served this dish in her restaurant. Stir-fried green onions, ginger, black bean garlic sauce and ground pork provide the flavour, with tofu adding textural contrast. Sprinkle traditional ground toasted Szechuan pepper or toasted hot pepper flakes on top. Serve with rice and snow peas.

Vietnamese Sandwich (Beef Bánh Mì)

Bánh mì are crusty French-style buns stuffed with a classic explosion of Vietnamese flavours and textures – sweet and sour, crunchy and soft. To liven things up a bit, we've switched the traditional grilled pork filling for lean flank steak. Plus we use liverwurst as a readily available substitute for the Vietnamese pâté that is spread on the bottom of each bun. For adults, or the adventurous little foodie in your house, add hot chili peppers for an extra kick.

Roasted Pork Loin and Vegetables

This is a wonderful late summer or early fall recipe using fresh vegetables and berries, with the added touch of our local dark rum and truly Canadian maple syrup. You can vary the vegetables depending on what is available at the time, just use about a half pound of vegetables per person. Also, we like the tarragon, but a combination of fresh herbs could be used with the vegetables. This recipe will serve 6 ? 8 people. Easy to prepare,it is fancy enough for company but simple enough and quick enough for a family supper. Because the vegetables and roast cook together and the sauce it quick, it can be cooking while you enjoy your company. Begin by preparing the pork and vegetables and then while they are cooking, prepare the barbeque sauce.

Marble Loaf with Chocolate-Hazelnut Glaze

Sirloin Tip Oven Roast with Porcini Mushroom Jus

Though juicy and flavourful, this roast is best cooked to no more than medium.

Crispy Japanese-Style Pork With Sesame Slaw

This shortcut version of tonkatsu, a crispy pork cutlet that's a favourite in Japan, doesn't require any deep-frying but tastes just as delicious as the traditionally prepared dish. Toasting the panko before breading the pork results in an even golden crust. Serve with a dab of spicy mustard.

Homemade Mayonnaise

Making mayonnaise from scratch is easier than you think! For best results, bring the ingredients to room temperature before you start blending. No food processor? Omit the egg white, using only the yolk, and make this mayonnaise using a bowl and a whisk.

Pure MmmMaple, Molasses and Sweet Mustard Glazed Pork Tenderloin

Pure Canadian maple syrup, pure fancy molasses and sweet mustard blend with the flavour of the two-pepper rub on pork tenderloin for an "mmm..." sweet and spicy finish. Casual entertaining proves far more enjoyable if preparation is fairly simple, allowing the cook an opportunity to benefit along with the guests. Pork tenderloin, properly skinned and cleaned, makes the perfect surface for a dry rub. Rubbed with a simple mixture of freshly ground pepper, cayenne and a dash of salt, the tenderloin can be prepared as far ahead as the night before or just before guests arrive. Initially grilled on high for 10 minutes, it is then brushed with a prepared glaze and finished grilling. Once done, it is removed from the heat and tented with foil for approximately 5-10 minutes. To serve, slice pork and fan around a platter. Drizzle remaining glaze over the meat. Serve with garlic mashed potatoes, steamed honey dill carrots and a fresh garden salad on the side. Alternately, plate individually (pictured).

Anna Olson's Menemen Breakfast Pastries

Menemen is a delicious scrambled egg and tomato dish served as part of a bountiful Turkish breakfast. This recipe makes a portable version of this dish by baking or frying it inside a soft dough, replicating the fresh, warm, fried and baked breads that are also served as part of this breakfast feast. 

Steak & Kidney Pudding

Full of tender meat in a thick sauce, this classic steamed pudding – the ultimate comfort food – is guaranteed to hit the spot.

Surely one of Britain’s national dishes, steak and kidney pudding has only been around since the mid-1800s. Beefsteak puddings had already featured on the British menu – indeed the poet and cook Eliza Acton’s own creation, Ruth Pinch’s Beefsteak Pudding, was named after one of the characters in Martin Chuzzlewit by Charles Dickens – but it wasn’t until 1861 that the first recipe for the pud that we know and love today appeared in Mrs. Beeton’s Book of Household Management. Cockneys often refer to this national institution as Kate and Sidney pud.