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Grilling and serving sausages in buns can yield a casual, but very satisfying summer supper. That’s especially true if you dress those sausages up with tasty Southern European-style toppings.

You know summer is just around the corner when local, just-picked, ripe, sweet, heavenly aromatic strawberries are in season.

A soup and sandwich has long been a popular meal combination. When I serve it, seasonality often determines what I’ll prepare. That’s exactly what happened when creating today’s recipes.

Like a recipe I did a few weeks ago for Cajun-style fish fry, this week’s dish is also inspired by a trip I took to Louisiana several years ago.

If you want spice-up your life, a tasty way to do that is to make piri piri-style chicken. Piri piri, also spelled pere pere, is the Swahili term for the spicy bird’s-eye chili used in Africa.

I cook pork ribs in all sorts of ways, but one of my recent go-to methods starts by me setting out some sheets of aluminum foil.

In past years, when pancakes were on the menu at my house, I’d often served them to a table full of family and/or visiting friends.

If you’re in the mood for an Asian-style fish dish accented with an in-season vegetable, you’re in luck — that’s exactly what I’ve prepared for today. The fish is salmon fillets that I put in a pan, simply seasoned and roasted.

You could call it meatball therapy, but I enjoy everything about making them.

I recently bought some wonderfully fresh, well-priced B.C. rockfish fillets from my neighbourhood seafood store and on the way home contemplated how to prepare them.