91Ô­´´

If you’re looking for a special meal to serve your partner this holiday season, a beef tenderloin roast for two would be a luxurious option. Particularly when served with a spectacular sauce.

If you have a foodie on your Christmas gift list, a new cookbook is something they’d enjoy unwrapping. Today, I’ve written about two cookbooks by B.C. authors to consider putting under the tree and included a recipe from both.

If you’re in the mood for a seafood treat, it’s hard to go wrong with coconut prawns. Hot, golden, crispy and, because of that coconut, rich-tasting — all made even more inviting when the prawns are dunked into a gingery plum sauce.

When my wife, Cheryl, and I first moved in together, we cooked dishes we enjoyed when we were kids and teens. We still do. On Cheryl’s side of the ledger was one called Dad’s chicken. Dad’s chicken is named after her late father, Bob Warwick.

Taking a long flight somewhere to enjoy new cultures and foods is not, for obvious reasons, in most of our current plans. We’re staying close to home and looking forward to the day that we can travel like that again.

A reader, Helen, asked if I could feature a creamy chicken lasagna recipe that used more than one type of cheese. That sounded like a tasty idea, so I set to work.

Almost every fall since I began writing this column, I’ve offered recipes using canned pumpkin. On some occasions, readers have written to tell me that, despite the labelling, canned pumpkin is not pumpkin at all; it’s squash.

Ladies and gentlemen, roll up your sleeves and get ready to dunk! Today I have a couple of tasty dips for you to try that will require you to grab some tortilla chips and happily dunk away.

When I make a stir-fry it sometimes takes me back to my culinary school days where my instructors drilled into me the importance of “mise en place.

If you’re roasting a turkey for Thanksgiving and have leftovers, making sandwiches with sliced turkey on your favourite type of bread is a common way to use them up.