Choucroute Garnie

This French casserole is based on pork, sausages, sauerkraut and often potatoes. There are as many variations as stars in the sky, but the key is to find a butcher with beautiful charcuterie (such as bacon, sausages, smoked meats and wieners) and make the dish your own.

Warm Swiss Chard and Kielbasa Potato Salad

Kielbasa, a Polish sausage that is sold already cooked, transforms this potato salad into a satisfying meal. You want the potatoes to hold their shape in the salad, so drain them as soon as they're fork-tender. Leftovers make a delicious lunch, even when served cold. Cost: $2.90/serving

Spicy Pork Dumplings

Serve these morsels drizzled with soy vinegar in Asian soup spoons. No spoons? No worry – serve the dumplings on a bamboo platter or in the steamer with the sauce alongside for dipping.

Vegetarian Cabbage Rolls

Double for a potluck or to have left-overs for freezing: use a 24-cup (6 L) roasting pan and bake, covered for 1-1/2 hours and uncovered for 30 minutes.

Tomatillo Salsa

Their name makes them sound like they're mini-tomatoes, but tomatillos are actually relatives of the cape gooseberry. Look for fresh tomatillos in farmer's markets from late summer to early fall.

Roast Pork with Cider Cream Sauce

A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.

Crab Dumplings with Tarragon Mayonnaise

Mini Fish and Vegetable Pies

Ramekins filled with bubbling creamy sauce, flaky mild fish and fluffy mashed potatoes are the epitome of comfort. For a twist, substitute sweet potatoes for the russets, following the same cooking instructions.

Pork Tenderloin with Mushroom Sauce

Challenge: My husband, James, and I have to squeeze dinner between shifts — literally. James is an electronics engineering technician who works nights, so we're tight for time when I get home. It's important that we share a meal together. Solution: Pork tenderloins weigh about 12 oz (375 g), which is the ideal amount for three servings — two at suppertime and leftovers for James's lunch. James loves sauce, and here it serves to keep the meat moist when reheated in the office microwave.

Baked Couscous-Stuffed Onions

Baking the onions at a high temperature caramelizes them and turns them into sweet little vessels for a savoury couscous filling. Serve them as a main course or use smaller onions for a delicious side dish.