Veal and Mushroom Lasagna

This white lasagna dish, made with bechamel instead of tomato sauce, makes a satisfying gift to a friend in need. Look for packages of mixed mushrooms (shiitake, oyster and cremini) or buy a selection of each.

Whole Wheat Chive Crepes with Spinach and Gruyere

This brunch entree is terrific for company. You can make the crepes ahead of time to assemble in the morning. Serve with a green salad.

Veal Cannelloni

Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.

Prizewinning Apple Pie

On Thanksgiving weekend The Village at Blue Mountain, Ont., fills with the fragrance of freshly baked apple pies. For this Quintessential Apple Pie Contest, bakers from this apple-growing region that rings Georgian Bay carry their pies – double crust, single crust, lattice top, streusel and more – to the judging tables. Baking enthusiast Brenda Hall of Collingwood, Ont., took first prize with this pie, which she called “Grandma Thompson's,” a classic double-crust pie that's not too sweet but full and juicy with freshly harvested local McIntosh apples. For a fall pie, re-roll the pastry scraps and cut out maple leaves to arrange over the top crust.

Olive Chicken Tagine With Dried Fruit Couscous

The fragrant spices of North African cuisine come to life in this Moroccan-style tagine, which features sweet-tasting cinnamon. You'll find jarred preserved lemons in specialty grocery stores and the international section of many supermarkets.

Alsatian-Style Fruit and Nut Bread

Salmon Strudels

"What can we make ahead when we entertain?" is one of the most frequent questions we get. Here's the answer that satisfies every time: an elegant phyllo-wrapped salmon fillet gussied up with wild rice, mushrooms and spinach.

Chocolate Hazelnut Baklava

This twist on the honey-nut pastry version has the added appeal of milk chocolate in the filling. An offset spatula makes removal from the pan flawless.

Sweet Potato Gnocchi with Cashew Cream Sauce

Baked Herbed Crepes with Chicken and Mushrooms

Stuffed crepes baked until golden and served with salad make an appetizing brunch or light dinner. It's easier to fill the crepes when the filling is cooled.