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Winter 2012: Hot liquid comfort for a cold winter night
Fall 2011: Maple-walnut chicken makes a fitting fall supper
Summer 2011: Barbecued salmon filets with mango-fennel salsa
Spring 2011: Grilled lamb chops with puréed peas and mint
Nothing makes a spring feast like lamb and mint
Winter 2011: Beef with Barley
A Stick-to-Your-Ribs Pilaf for a Blustery Winter Night
Fall 2010: Roasted Root Vegetable Medley
The harvest is in. Enjoy it in this hearty mix of the earth’s finest fare.
Summer 2010: Grouper with Saffron and Olives
Saffron, olives and sherry give this dish a sunny Spanish flair that’s perfect for summer.
Spring 2010: Cooking with Chocolate
Unfurling spring with fiddleheads, cooking with chocolate.
Winter 2010: Pommy Days
This chicken dish marries the mystery of cardamom and the robustness of pomegranate in a hot sweet-and-sour sauce.
Fall 2009: Jerusalem Artichokes
Summer 2009: One tomato, two tomato, three tomato, four...
Lately the preserve of a few eccentric gardeners, heirloom tomatoes are making a comeback — thanks to their unique flavours and gorgeous colours.
Spring 2009: Omega-3 Meals
Three tasty ways to work more of these heart-healthy fatty acids into your home cooking.
Frittata With Shrimp, Asparagus + Spring Leeks
Winter 2009: Pod Power
When you cook with legumes, you cook with nutritional superstars.
November/December 2008: Festive Dinner
It's time for guilty pleasures, so save up your calories and indulge yourself with classy canapé, robust roast beef and decadent desert.
September/October 2008: Playing With Fire
A New World salad, a Middle Eastern main and a stick-to-your-ribs Scots pastry — all featuring glorious grains.
July/August 2008: Playing With Fire
Nothing says summer like a seafood barbecue.
May/June 2008: A Fine Dinner for Fine Weather
Chard-stuffed lamb, steamed fiddleheads and broiled bananas.
March/April 2008: A Light Supper to Segue into Spring
Fungi, fish and a fab fruit salad are low in calories but not in class.
January/February 2008: Cooking With Lilies
Onions, garlic, shallots. Scallions, leeks and chives. These healthy vegetables of the genus Allium are related to lilies and have been turning dishes from drab to delicious for millennia.
November/December 2007: Holiday Dinner
Nothing says festive like a special soup, a golden gobbler and a luscious dessert. And with a little make-ahead, you’ll be free to spend the afternoon getting high
on the matchless aroma of the roasting bird.
September/October 2007: Bring on the Brassicas!
From the homely turnip to stately chard and elegant watercress, this huge family of vegetables offers great taste, plenty of fibre and lots of cancer-fighting plant chemicals.
July/August 2007: Stove Takes a Holiday
Temperature soaring? Give yourself and your oven a break with this festive supper designed to beat the heat.
May/June 2007: Ringing in Spring
Salute the season with tender greens, moist pork and tangy stewed fruit .
March/April 2007: Northern Comfort
These hearty concoctions are ideal for late-winter suppers and just made to be served with crusty bread and your favourite green salad.
January/February 2007: Food for a Winter's Night
As the winds howl and the snow swirls, comfort your friends with this civilized supper.
Fall 2006: Autumn Feast
The crops are in, and they’re starring in these sensational dishes.
