Cajun Beef and Okra Stew

Cajun seasoning, okra and sausage transform plain old stewing beef into a lively gumbo. When cooked, the okra acts as a natural sauce thickener. You can make this dish even heartier by serving it over a steaming bowl of rice.

2003 International Chowder Winner

John Petcoff, co-owner of seafood restaurant Oyster Boy in Toronto, carried off the grand prize at last year's chowder simmer-off at P.E.I.'s International Shellfish Festival. For more "Champion Chowders," check out the September issue of Canadian Living.

Corn and Saffron Bisque

A small cup of this velvety golden soup is an elegant start to a holiday meal. Use yellow corn instead of bicolour kernels (peaches and cream) for superior flavour.

Chicken Cacciatore and Polenta

Polenta squares topped with chicken cacciatore will bring make-it-again requests at home or for a potluck.

Baked Rigatoni and Meatballs

The meatballs take a little time to prepare, but they boost this pasta dish to a deliciously flavourful meal.

Chicken Pot Pie

In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of his secrets for making a splash without cooking all day.

Slow Cooker Southwestern Beef Stew

You can treat this chili-inspired stew as a model for pork or lamb. Feel free to replace the lima beans with peas if they're handier or better liked.

Thick and Creamy Chicken Noodle Soup

On a cold, dreary day, there's no dish more soothing than a steaming bowl of chicken soup. In this one-pot version, we've poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.

Chicken & Mushroom Lasagna

Beef Ragout with Penne Rigate

Simmering ribs add richness to the sauce. When removed from the bone, the meat is meltingly tender. A short tubular pasta, such as ziti, catches sauce inside and out.