Warm Roasted-Potato Salad
/This recipe can also be served at room temperature.
Read MoreThese recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Flattened Chicken with Morels
/Flattened chicken cooks quicker than a whole chicken without losing that great roasted flavour. It is readily available at butcher shops or you can butterfly your own by removing the back and breast bones yourself. Morel mushrooms are being foraged right now, but you can use any mushroom you like if you can't find them. Meyer lemons work best for this recipe, as they are both sweet and tart; if they aren't available, use 3 thin slices of tangerine and 3 thin slices of lemon.
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Fiddlehead Soup with Spiced Pecans
/This bright spring soup can be made with frozen fiddleheads if fresh aren't available.
Read MoreSmoked Salmon with Watercress Cream
/Served on bagels instead of pumpernickel bread, this simple and effective sandwich combines the tanginess of watercress with the richness of salmon.
Read MoreProsciutto with Fig and Goat Cheese
/These little rolls look like sushi but have a very Italian taste. Fig chutney, preserves or relish are available at gourmet shops and many cheese shops. If the goat cheese is not spreadable, thin it out by adding a little bit of milk. Use white bread that is fairly elastic so you can roll it.
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Pansy Pistachio Cake
/This cake is garnished with garden flowers. I like pansies and nasturtiums because they are edible, but lilies are also good. Before eating any flowers, make sure that they haven't been sprayed with pesticides. If you buy or spray your flowers, rinse them off and just use them as garnish.
Read MoreRoasted Asparagus with Remoulade Sauce
/For this roasted asparagus and remoulade sauce, opt for a wheat ale flavoured with coriander, such as White Bark from British Columbia's Driftwood Brewery. How long it takes to roast your asparagus will depend on how thick the stems are. For this dish, I like thick-stemmed green asparagus and thinner-stemmed white spears (which become more bitter as they thicken). You can also use only green asparagus if you wish.
Read MoreGrilled Bombay Chicken
/Curry paste is usually available at supermarkets in different degrees of heat. If it isn't, combine 2 teaspoons of curry powder with 2 tablespoons of vegetable oil. Serve with coriander chutney, which you can buy at most Indian food shops and some supermarkets. It's also easy to make your own; just refer to our recipe below.
Read MoreGrilled Potato and Cauliflower Curry
/This recipe is a perfect partner for my Grilled Bombay Chicken. I find that the vegetables grill better if they are pre-cooked.
Read MoreGrilled Nutella and Banana Bread Sandwiches
/These dessert treats can also be grilled on the barbecue.
Read MoreLemon and Raspberry Swirl
/If you make this dessert in raspberry season, buy them fresh. Frozen ones (not in syrup) also work very well in this recipe.
Read MoreGrilled Oyster Mushroom Salad
/Oyster mushrooms are excellent on the grill and add another dimension to salads when torn into pieces and tossed in with the greens.
Grilled Steak on Skewers
/This delicious tangle of meat, mushrooms and salad greens is ideal for outdoor entertaining.
Read MoreMango and Snow Pea Salad
/The juiciest and most flavourful mangoes hit markets in late May, so use them to make a sensational salad starter. Look for wonderful teardrop-shaped Alphonso mangoes from India or their Mexican cousins, Ataulfo.
Read MoreStrawberry and Cucumber Salad
/This recipe was inspired by cookbook author and chef Hugh Fearnley-Whittingstall's strawberry and cucumber pickles. The salad makes a wonderful accompaniment to chicken or a great topping for melted brie.
Read MoreStrawberry Salsa and Goat Cheese Bruschetta
/This savoury/sweet appetizer is notable for its simple yet rich flavour. Get your goat cheese to room temperature so it will be easier to spread.
Read MoreRoasted Strawberries with Iced Strawberry Compote on Coconut Crisp
/While each of these recipes can be made on its own for an easy dessert, they work especially well together.
Read MoreBobotie
/A fusion - like much of South Africa's cooking - of spices and styles, bobotie is the country's signature dish, fiery, sweet and tart all at once. It is always served with yellow rice and is often made with lamb, not beef.
Read MoreYellow Rice
/The main ingredient in yellow rice is turmeric, one of the healthiest spices.
Read MoreMalva Pudding
/This pudding is the essential dessert of South Africa. It has the texture of a sticky toffee pudding and was traditionally eaten with Madeira, the sweet fortified wine from which it gets its name. Do not soak or store the pudding covered, as it'll become too sticky.
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