Moroccan Lamb Shank Soup

Simmering whole shanks adds tons of flavour from the bones, and the rich gelatin from any marrow gives the soup body. To round out the meal, serve with a side of couscous.

Peter Gzowski's Favourite Beef Stew

Back in 1992, Ottawa-based Trillium Cooking School owner Pam Collacott and Canadian Living food editor Elizabeth Baird assisted Peter Gzowski at the Ottawa International Wine & Food Show where, as master teacher, he prepared Peter's Favourite Stew. Previous to the cooking class, The Canadian Living Test Kitchen has taken his charming instructions (no measurements) and converted them into the tested recipe you see below. Later, at the behest of one of Peter's fans, we also tried the recipe with caribou and found it worked exactly the same as beef, and, what is so important, was received with acclaim by members of the test kitchen and our guests. Of course Peter poo pooed the idea of measuring and suggested times, but when you want to reproduce the taste that won his stew so many fans, you can't go wrong with a well tested recipe.

Pastitsio Goes Light

This is the Greek variation of lasagna, made with less fuss and less fat, too. It's great for company — make it the day before, then pop it in the oven. Serve with a light green salad tossed with a sun-dried tomato vinaigrette.

Suffolk Cyder Mussels

This juicy dish of mussels in a mouthwatering cider and vegetable broth is just made for mopping up with lots of crusty bread.

The saying that mussels are in season when there’s an “r” in the month holds true, and you can enjoy them fresh from September to April, depending how warm and early autumn and spring are. Brancaster Staithe, in North Norfolk, is particularly famed for this delicious shellfish, and signs outside many cottages proclaim “mussels for sale.” They’re well worth shelling out for.

Cold Peanut Chicken Rolls

These rolls are a great choice for nights when you crave something light yet satisfying. For a twist, we’ve swapped out traditional rice noodles for protein-dense quinoa. 

Quadruple Threat Cheese Lasagna

Everyone loves the comfort of hearty meat lasagna. Using oven-ready noodles cuts down on the preparation time. There are four Canadian cheeses in this dish, but the secret ingredient is Canadian Cream cheese, which gives this classic dish its special flavour. When it comes to cheese, the more the merrier!

Roasted Garlic Beef Stew

Take the chill off Canada's chilly autumn nights with soups, stews and casseroles from the "Kitchen Comfort" collection of recipes in the November 2006 issue of Canadian Living magazine.

Sweet Potato & Lentil Shepherd’s Pie

Comfort food at its best, this vegetarian take on classic shepherd's pie has a sweet potato topping and flavourful lentil filling that is sure to satisfy even the most devout meat eater.

Crustless Chicken Pot Pie

Ham Hock Squash Soup

Ham hock is perfect for soup. The bone makes a flavourful stock for cooking the chickpeas, and the meat makes it hearty and satisfying. Pair this soup with Whole Wheat Honey Oat Loaf, find the recipe link below.