Tangy Apple Thyme Marinade

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.

Roast Turkey with Corn Bread Stuffing

Start a new tradition with a sage-and-oregano corn bread stuffing for roast turkey. If time is too tight to make Corn Bread Loaf, buy corn bread at a local bakery; you'll need 3 lb (1.5 kg).

Orange Eggnog Smoothie

Lamb Tagine with Artichokes and Mint

In Morocco, tagines, or stews, are cooked in a special pottery dish called a tagine slaoui, which has a conical lid that helps capture the steam to produce moist stews in thick sauces. You can use a large Dutch oven or saucepan for similar results. Serve this stew with couscous or warmed flatbreads.

Fisherman-Style Bucatini

Save time, effort and cleanup by using frozen mixed seafood. But feel free to substitute fresh seafood. Use an equal weight of a mix of seafood such as squid, octopus, mussels and clams.

No-Bake Apricot Coconut Balls

Tasty Extra-Lean Burgers

Grated onion and tomato juice provide moisture for extra-lean beef in this selection from Canadian Living's June issue story, "Our Very Best Burgers." Mustard and capers give it real zing. For anchovy lovers, mash in two anchovy fillets, rinsed to remove excess salt. Top with Fresh Tomato and Onion Relish.

Fresh Tomato and Onion Relish

Golden Chicken Brie and Cranberry Turnovers

Take your pick of nine delicious, easy-to-make party delights in our "Fantastic Finger Foods" collection in the January 2007 issue of Canadian Living magazine -- also featuring a helpful cocktail party planner.

Fruitcake Bars

To soak dried fruit in rum quickly, microwave with rum on medium-high for 1 to 2 minutes or until hot. Let cool until room temperature, 1 hour.