Steamed Pickerel With Oyster Mushroom Sauce

You can steam any delicate white-fleshed freshwater fish or saltwater fish in this manner. Try cod or halibut if you prefer -- the sustainable choice in both cases is wild Pacific from North America.

Pork Tenderloin Risotto Bake

Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.

Classic Roast Beef with Gravy Recipe

Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.

Italian Vegetable Marrow Stew

Use what is fresh and available from the garden in this traditional vegetable stew called ciambotta. Many recipes also call for eggplant, but in my family it's always made with vegetable marrow. Use whatever summer squash you have and serve with crusty bread to soak up the juices.

Michael Smith's Favourite Maritime Seafood Chowder

Michael Smith, P.E.I.'s culinary ambassador, shared his favourite chowder recipe with us. Made with easy to find ingredients and fresh Maritime seafood, it's sure to become a favourite in your home too. The chowder can be made a day or two in advance and reheated to serve. In fact, the chowder actually benefits from a night in the refrigerator: The extra time allows the flavours to really come together.

Chicken in Au Gratin Onion Sauce

Crispy Fried Chicken with Basil

A fried coating of sweet potato starch gives this chicken its uniquely chewy yet crispy texture. Sweet potato starch is a specialty product in Taiwanese and Fujian cooking. It is available in fine and coarse grind; coarse is best for frying. Buy it at a Chinese or Korean grocer. No other starch produces the same texture, but if it's unavailable, you can use cornstarch.

Grilled Corn with Sriracha Aioli

Grilled corn is the ultimate summer side. Brushing the aioli onto the corncobs during grilling allows it to cook. If raw eggs are a concern for you, discard the remaining aioli rather than serving it at the table. If you prefer, substitute with our Sriracha Mayonnaise.

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.

Seafood Crepes with Bearnaise Sauce

I started making this dish for my wife before she became a mother because she loves it so much. Now that she is a mom, we've made it a Mother's Day tradition.