Beef and Oyster Mushroom in Oyster Sauce

Although oyster mushrooms have nothing to do with the dried oysters used to make oyster sauce, they are a lovely addition to the classic beef in oyster sauce. For extra spice, add a pinch or more of cayenne pepper to the beef marinade or increase the hot peppers. Green or red finger chilies are traditionally used in China, but jalape?are very nice, too.

Pork and Shiitake Lettuce Wraps

Boston lettuce makes the perfect wrap for this pork stir-fry. Leaf lettuce makes a good substitute, but other less flexible lettuces, such as iceberg, may be harder to wrap. Keep your washed lettuce crisp by storing between sheets of damp paper towels in an airtight container or plastic bag.

Figs Poached in Spiced Red Wine with Mascarpone

Beautiful maroon-hued figs and a spiced honeylike sauce are an intriguing pair. Vanilla ice cream or a semi-firm sheep's cheese would also be ideal partners instead of the mascarpone mixture.

Slow Cooker Aloha Short Ribs

Reducing the sauce at the end of the cooking is an essential step to achieveing sweet-and-sour short rib nirvana. Serve over white rice and with a drizzle of sriracha if you can stand a little heat. For best results, look for thick, meaty short ribs.

Thai Pork Skewers

This savoury peanut sauce uses a bit of Thai red curry paste, which once opened, can be refrigerated for up to one year. Of course, you can omit it and still have a flavourful marinade.

Sweet Potato Soup with Coriander

Spiced Sugar Cookie Carrots

While most reindeer prefer a diet of grasses and lichen, Rudolph and the boys have been known to enjoy a carrot or two.

Thai Steak with Mango and Pepper Salad

We've added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.

THAI CHICKEN SALAD CUPS

Curried Spaghetti Squash Sandwiches