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.

Beef Stew With Cheese Biscuits

Cooking the shallots until caramelized creates the flavour base, and their subtle sweetness naturally balances out the sharp blue cheese. If you're not a fan of blue, try extra-old Cheddar instead.

Many-Mushroom Manicotti

Pork Puttanesca With Creamy Polenta

Common pantry ingredients such as olives, anchovies and capers give classic Italian puttanesca sauce loads of savoury flavour. Buttery polenta is perfect for soaking up all of the sauce's full-bodied goodness.

Slow-Cooker Confit Lemon Turkey Breast

Best Ever Spaghetti and Meatballs

Serve in warmed pasta bowls with grated Romano or Parmesan cheese to sprinkle over top.

Osso Buco

Down-to-earth and delicious, this comforting Italian dish braises away to tenderness while you sit back and enjoy the company of guests. Serve with polenta.

Braised Rabbit with Mustard Sauce

Fresh rabbit is available at many butcher shops and grocery stores. Because rabbits are small, you will need two for six people. Rabbit with mustard sauce is a classic of French cooking that is still popular in New France. Thanks to Andrew Chase for this recipe.

Black Bean, Pork and Lobster Stir-Fry

Celebrate Chinese New Year or another special occasion with this traditional Chinese lobster platter. Filled with succulent, sweet morsels of lobster accented with salted black beans, ginger and garlic, this festive dish paired with steamed rice will more than satisfy anyone's taste buds. Just turn the page for step-by-step photos that show how easy it is to impress both friends and family.

Hearty Italian Pot Roast

To get that rich, dark sauce, it's best to brown the meat before braising. The process takes a little time, but it layers in the flavour. Adding cocoa powder enriches the dish, too.