Thai Vegetable Curry Bowl

Look for Thai yellow curry paste in Asian grocery stores or supermarkets (many carry the Thai Kitchen brand). Red and green curry pastes work well too, but they are spicier. This is a gluten-free recipe, so make sure all the prepared ingredients you use, such as fish sauce, are labelled “gluten-free.”

Garlic Rosemary Mixed Grill

A mixed grill offers your guests a selection of meats, allowing them to enjoy some of everything or just one or two favourites. The amounts are just a guideline, so increase or decrease according to your guests' appetites.

Plump Perogies Cooking Lesson

Our step-by-step instructions from the January 1990 Cooking Lesson were developed by The Canadian Living Test Kitchen to make perogies perfectly simple — even for beginners.

Chicken Braised with Lemon, Fennel and Garlic

Garlic becomes sweet as it cooks gently in this fennel-laced broth. The fennel fronds have a delicate flavour similar to dill. Serve with creamy mashed potatoes and steamed asparagus.

Beef Koftas with Pitas and Minted Yogurt

Koftas are spiced meatballs with origins in the Middle East and Southeast Asia, grilled and served on skewers. This milder, Tested Till Perfect recipe means you can try making koftas at home too!

Char Siu-Style Ribs

These saucy, tasty ribs are inspired by Chinese-style pork char siu. To get the signature ruby red colour, we've used grenadine, but if you don't have any on hand, this recipe will still taste fantastic. For a large crowd, cut ribs into individual portions before serving.

Mushroom and Goat Cheese Soufflé

No soufflé dish? Use an 8-inch (2 L) square glass baking dish instead and test with a skewer to check the doneness – it should be moist.

Classic Lobster

Grilled Rosemary Garlic Flank Steak with Potatoes and Carrots

When everything cooks together on the barbecue, it's truly a no-fuss dinner.

Beef and Green Bean Stew

Choose an outside or inside round oven roast or shoulder pot roast. Starting with one piece of meat rather than precut stewing beef means that all the chunks will be similar in size and texture and will require the same cooking time.