Braised Pork Loin

Braising in milk may seem unusual, but it's a tradition in Italy. Although the milk curdles while it cooks, don't be alarmed: pureeing the cooking liquid smooths it out, transforming it into a creamy pale golden sauce.

Cheddar Apple Bars

Carried in their baking pan or packed in a cookie tin, these fruity oat bars make a welcome dessert. Golden Delicious or Crispin apples are perfect for this spin on Grandma's favourite pie.

Best Ever Ribs

Introduction: This is the easiest recipe and it never fails. If you are entertaining and want to enjoy visiting with your guests, this is the recipe for you. Everyone will be raving and wanting the recipe.

Roasted Beets and Pearl Onions With Pistachio Vinaigrette

Beets are hearty, delicious and so good for you. Red beets tend to stain everything in their path, so if you're using a combination of red and gold, keep the two colours slightly separated when roasting.

Vegetarian Tofu Chili

This is a great way to introduce tofu to skeptical family members. Extra-firm tofu cubes don't fall apart when you fry them. You can top each serving with grated Monterey Jack cheese, chopped green onions and sour cream and serve with a green salad and corn bread.

Hearty Beef Stew

Cocoa powder might seem like an unusual ingredient to add to a savoury stew, but it adds an extra hit of toasty richness and colour, but without any of the sweetness you might associate with dessert. It’ll be your new favourite secret ingredient!

Portuguese Sweet Loaf

 Known as Massa Sovada, this bread is delicious served plain and wonderful with any spread.

Greek Phyllo-Wrapped Chicken

All over Greece, delicate phyllo pastry encloses savoury and sweet ingredients in pies called pita. Here, we incorporate traditional flavours in an easy, make-ahead dish that's everyday friendly yet elegant enough for company.

Lobster Risotto

The key to a good risotto is the stock, so be sure to follow Cooked Lobster and Stock. For entertaining, prepare the lobster and stock ahead then finish the risotto once guests arrive. At the Opera Bistro, chef Axel Begner tops his lobster risotto with Bleu Geai, a mild blue cheese from New Brunswick's artisanal cheese house La Bergerie aux Quatre Vents.

Tarte Tatin