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Halloween is still a week away, but parties will start this weekend and carry on until the spooky day is here. If you鈥檙e going to one and want to bring something sweet to share, consider making my dark chocolate cupcakes with meringue ghosts.

If you鈥檙e in the mood for a stick-to-the-ribs, comfort-food dish, rich with southern flavours, try making gumbo. It鈥檚 a Louisiana Creole specialty that has long been popular in New Orleans and its surrounding region.

As I was leafing through my collection of Italian cookbooks recently, I was reminded of why I truly enjoy preparing this cuisine.

If you overloaded on turkey, stuffing and all the trimmings on Thanksgiving, you鈥檒l be glad to know I鈥檝e lightened things up for today鈥檚 Sunday dinner recipe.

I always keep a tub of miso in my refrigerator. I like to have it at the ready when I聽need a quick and easy Asian-style ingredient to richen the flavour of something such as a salad dressing, marinade, glaze or, of course, a soup.

It鈥檚 Thanksgiving and many people around the Island will be roasting a turkey for dinner. If you鈥檙e among them, and bought a large one, when the meal is done you might start to wonder what to do with the all that leftover meat.

Seasonal dessert is spiced up with cinnamon, ginger, nutmeg and cloves

When you have a craving for two types of food and can鈥檛 decide which to have, combine them instead. I did that recently and the results were very delicious. One of the dishes I had a yearning for was a hot bowl of cheesy, bite-size pasta. Craving No.

When I was growing up, I ate the same kinds of sandwiches other children did, such as peanut butter and jam. But there was one type of sandwich I would sometimes bring to school for lunch that my classmates found weird: smoked fish.

Pork chops and apple are always a nice combination in early autumn. For today鈥檚 recipe, I chose a robust liquid form of that fruit to flavour the meat: hard cider. Hard cider, of course, is alcoholic cider, which in B.C.