Red Currant Cherry Almond Pie

Juicy red currants have a perky berry flavour that is often used only for jellies. Can you believe that some people find the seeds too crunchy for a pie? Slivered almonds provide perfect camouflage, making this a must-try recipe for fruit pie fans.

Double Chocolate Minties

These fudgy cookies have a super chocolaty and extremely minty flavour without being overwhelming. Be sure the dough is well chilled before slicing the cookies to help them keep their round shape.

Eggs Benedict

Poach only three or four eggs at a time so you don't crowd the pan. For best results, use the freshest eggs possible. Serve with sliced fresh fruit or a light green salad.

Ham, Cheese & Broccoli Pizza Balls

Rack of Lamb with Mustard Sauce

Lamb is perfect for a dinner party, it has a classy cachet, and it is so easy to cook at home following the Boba method.

Nutty Halvah Cheesecake

Halvah is candy made in blocks from ground sesame seeds and honey and can contain chopped pistachios and dried fruit. It even comes in a marble form and covered with chocolate. Add chunks of this sweet, with its toasty sesame flavour, to a creamy cheesecake.

Crisp Rice Cereal Easter Eggs

These eggs are a twist on classic crisped rice bars, and they’re as fun to make as they are to eat.

Lemon Cheesecake with Shortbread Crust and Lemon Sauce

Make this large sweet-tart cheesecake the day before you plan to serve it to give it enough time to chill. Garnish with long strands of lemon rind, fresh raspberries, mint leaves and edible gold flakes for an over-the-top presentation.

Cheddar Cheese and Potato Cabbage Rolls

These cabbage rolls require minimal preparation. The combination of potatoes, cabbage, bacon, onions and, of course, sharp Canadian Cheddar cheese is irresistible.

Peter Gzowski's Favourite Beef Stew

Back in 1992, Ottawa-based Trillium Cooking School owner Pam Collacott and Canadian Living food editor Elizabeth Baird assisted Peter Gzowski at the Ottawa International Wine & Food Show where, as master teacher, he prepared Peter's Favourite Stew. Previous to the cooking class, The Canadian Living Test Kitchen has taken his charming instructions (no measurements) and converted them into the tested recipe you see below. Later, at the behest of one of Peter's fans, we also tried the recipe with caribou and found it worked exactly the same as beef, and, what is so important, was received with acclaim by members of the test kitchen and our guests. Of course Peter poo pooed the idea of measuring and suggested times, but when you want to reproduce the taste that won his stew so many fans, you can't go wrong with a well tested recipe.