Fall-off-the-Bone Ribs in Barbecue Sauce

Slow-cooking tenderizes these saucy Southern-style ribs and permeates them with flavour. By using a slow-cooker, dinner is ready when you are, so an extra hour at the mall won't spoil a thing. Serve with mashed potatoes and saut? brussels sprouts.

Tilapia and Pepper Stir-Fry

Serve with: Chinese Noodles

Frosty Snowman Cookies

Decorating sugar gives these snowmen a frosty glimmer. Tuck a couple of the cookies into a small clear bag, tie on a festive ribbon and attach the bags to gifts for a special homemade touch.

Spinach and Rice Phyllo Pie

Check out our "Meat-Free & Tasty" collection of recipes featuring six meatless main dishes that are hearty enough to satisfy any appetite. From the May 2006 issue of Canadian Living magazine.

Fried Riced Cauliflower

Orange Yogurt Muffin

Sauteed Fiddlehead and Mushroom Gnocchi

Fiddleheads are a springtime favourite and taste a bit like a cross between asparagus and green beans. Look for fresh fiddleheads that are bright, firm and tightly coiled.

Boston and Endive Lettuce with Sherry Vinaigrette

This composed salad is refreshing served as a separate course after the main course. You can use any wine vinegar or cider vinegar instead of sherry vinegar.

Chicken with Apricot

Smoked Trout Cakes With Lemon Mayo and Swiss Chard Kimchi

This quick version of kimchi packs the spicy-and-salty umami punch of the real thing—and is delightful served on these two-bite fish cakes with a tart mayo.