Pumpkin Praline Tiramisu

This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavoured ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.

Orange Pecan Dacquoise

Smothered in orange-flavoured whipped cream, layered with meringues and garnished with nuts, this meringue cake, from our Holiday Baking: Sweet & Savoury special issue makes a show-stopping finale.

Eileen Dwillies' Shrimp Mousse

"Everything my mother makes always looks good," says Janet Dwillies, daughter of Vancouver food stylist and cooking teacher Eileen Dwillies. "She's always practising on presentation. We tease her that we never have the average apple pie and roast beef. She's always got something fabulous added to it." Of all the hundreds of her mother's dishes she likes, Janet chose this shrimp mousse as a standout. "It's one I like to make myself when I entertain. It's so good I want to dig a big spoon into it and eat it." This delicate mousse, which can be made ahead and refrigerated up to 1 day, is delicious served with triangles of buttered black bread.

Sticky Tofu & Broccoli Stir-Fry

Start the workweek right with a light yet hearty meal packed with good-for-you veggies.

Sausage Mushroom Calzone

Golden Layer Cake

This buttery cake features raspberry jam and buttercream fillings and a sleek all-over buttercream covering. Four layers tall, it has celebration written all over it. For the buttercream, a stand mixer will give the smoothest, most satiny results.

Lemongrass Pork Chops With Ginger-Butter Corn

The trick to making mouthwatering meats in minutes is a good marinade. Toss the pork in a fragrant lemongrass sauce in the morning and leave it to soak up the flavours—when you get home, simply throw the chops on the grill!

Grilled Cuban-Style Pork Chops with Asparagus Salad

Brunch Corn Cake

This delightful corn-kernel-and-cornmeal cake is an adaptation of one served for breakfast on the Toucan, an Amazon riverboat. The cook, Francisca Martins Pimental, shared the recipe with Elizabeth Baird, our food & nutrition editor.

Beer-Brined Pork Chops

Brining the chops in beer gives you juicy, tender and tasty results. For a more intense flavour, use molasses instead of brown sugar. You can use your favourite beer in place of the dark lager or bock.