Sweet-and-Sour Pork Meatballs

Freezing meatballs already in the sauce a few days or weeks ahead makes them an easy one-pot appetizer on the day you need them. You can easily substitute lean ground beef or chicken for the pork. Don't miss the link to our video tutorial on this recipe below.

Baby Kale Caesar Salad

Roasting all but one of the garlic cloves pumps up flavour to the max without having the overpowering taste of raw cloves. Roast a few extra heads and spread the soft cloves onto toasted baguette slices or crackers for a tasty snack.

Slow-Cooker Confit Lemon Turkey Breast

Asparagus and Smoked Salmon Quiche

There is no better symbol of spring than the famous stalk of the lily family, asparagus. Accented with smoked salmon and goat cheese, it becomes a great dish for easy entertaining.

Cannelloni

This is my favorite recipe when company comes. Many of the steps can be done a day or two ahead of time which leaves you more time with your guests.

Veggie-Stuffed Squash Bowls

Savour sweet roasted butternut squash in a veggie-packed "bowl." Use the leftover squash to make a comforting pie and squash waffles.

Classic Tourtière

This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtiere fans will be happy with the extra flavour.

The Pineapple Grill Asian Braised Short Ribs

Savour tantalizing Hawaiian cuisine and its exciting blend of Pan-Pacific influences with our "Aloha, Hawaii" collection of recipes in the March 2007 issue of Canadian Living magazine.

The Pineapple Grill in Kapalua, Maui, is a woodsy, beautiful restaurant situated on the Kapalua Resort. This is one of executive chef Ryan Luckey's signature dishes, adapted for your kitchen.

Onion, Apple and Gruyere Tart

Use cooking apples, such as Northern Spy Crispin or Golden Delicious. They keep their shape and are full of flavour. Note that this tart is a tall one, baked in a spingform pan.

Garlicky Prime Rib and Rosemary Rack of Pork

Think big when you're entertaining this summer and grill a succulent roast of beef or pork to satisfy a crowd. Just close the lid on a herb-and-garlic-coated roast and entice guests with intoxicating aromas as it cooks slowly over indirect heat. For the rack of pork, buy an eight-rib roast; have your butcher chine (remove the backbone) or saw between the ribs for easy carving.