Crispy Salmon on Braised Vegetables and Spinach Mash

There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director

Sausage Cabbage Rolls

Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.

Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables

Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish. 

Cacio E Pepe

This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340 grams of any other long pasta, cooked al dente.

Salmon & Spinach Lasagna

Mega Veggie Burgers, Garden Salad & Basil Dressing

Tofu is a brilliant carrier of flavors, plus it's high in protein, low in saturated fat, and a great source of calcium and phosphorus, both of which make for strong and healthy bones.

Catfish Maki Rolls

Maki rolls are what many people really refer to when they say 'sushi'. The rolls consist of almost any kind of filling surrounded by sushi rice, rolled up in a sheet of roasted nori (seaweed) and sliced into bite-size pieces. Tobiko, or flying fish roe, adds a hint of crunch and colour. Find tobiko, nori sheets, Sriracha and mirin in Asian supermarkets and some large grocery stores. Serve with sushi soy sauce.

Grilled Salmon and Couscous Pouches

This all-in-one grilled meal has every component in a single pouch, so cleanup is minimal. Our trick to finishing the couscous, veggies and fish at the same time is to partially cook the couscous before steaming it in the pouch. Serve with lemon wedges.
 

Classic Bouillabaisse

This French seafood stew shows off the catch of the day in a flavourful homemade stock. Herbed rouille (a thick bread-based garlic sauce) spooned onto the soup or spread on toasted baguette slices adds a special finishing touch.

Prep-Ahead Spinach & Artichoke-Stuffed Shells

Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.