Minestrone with Pesto

Chunky vegetables, rich broth, nourishing beans, nuggets of pasta and a golden sprinkle of Parmesan — that's amore, or minestrone. It's more than just a soup. Perfect for cold weather and lean times, minestrone has the look, taste and aroma that's satisfying enough for body and soul. Learn how to chop vegetables neatly and quickly and make a quick pesto dress-up for a soup that tastes as good as it looks.

Roasted Parsnip Soup

Chef Andrew Nicholson of Government House in Prince Edward Island serves this incredible cream soup at official functions. He garnishes the soup with deep-fried parsnip chips, but for a lower-fat decoration, we use chopped fresh parsley. The convection oven gives roasted vegetables a crisp exterior and enhances their natural sweetness.

Sticky Honey-Soy Drumsticks

Indonesian-Style Ribs

This recipe is from our new book, The Barbecue Collection. If you can't find kecap manis, boil together 1/2 cup (125 mL) granulated sugar, 1/3 cup (75 mL) soy sauce and 2 tbsp (30 mL) fancy molasses until sugar is dissolved.

Bacon and Onion Cheese Balls

Prepare these one-bite appetizers ahead of time and they'll sit conveniently in your refrigerator until guests arrive. The coating of nuts over the creamy cheese will keep your guests' hands clean as they mingle. 

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

Gratin Dauphiniois

These French make-ahead scalloped potatoes are rich and glorious.

Fresh and Cheesy Zucchini Lasagna

A healthy twist on a hearty dinnertime classic.

Beef Lugaw

Lugaw (pronounced “loo-gow”) is soup to which rice is added to make a porridge-like consistency. In the Philippines, it is often made with beef or beef and tripe; with pork stock, stomach and intestines; or with chicken and various vegetables. Beef lugaw is generally unadorned with vegetables, so serve a simple salad on the side. You will need a big pot to make the stock.

Rosemary Sage Rack of Pork

The spectacular look of this succulent roast belies how simple it is to make. If you want one rib per person, you may need to have the butcher tie two racks together for you.