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If you can’t decide whether you want Asian-style crispy prawns or soothing noodle soup for dinner, make both and combine them. That’s exactly what you’ll do when making a tasty Japanese-style concoction called tempura udon.

Many recipes I’ve created for this column in the past 20 years started out with a basic idea. For example, today, I wanted to offer a recipe for vegetable-based enchiladas. I wrote that down and my recipe-developing process was underway.

Traditional comfort food gets a spicy Italian spin with this cheesey recipe

Layering a balanced mix of ingredients in a bowl, whether hot or cold or a mix of both, has become a popular, nutritious and colourful way to create a meal. You could use a recipe to create that bowl, and today, I’ve provided two options.

On Wednesday, I wrote about onion soup. Today, I thought I would keep the bistro-food theme going and talk about mussels and french fries — moules frites, in French.

If you’re still planning your Thanksgiving dinner and need one more side dish to round things off, how about a salad? Something seasonal that will complement the other dishes and won’t require las-minute cooking as some of your other items will.

Given how plentiful they are in autumn, it’s no wonder you’ll see mounds of sweet potatoes and yams for sale at supermarkets around Thanksgiving.

Thanksgiving is almost here, judging by the canned pumpkin on sale at supermarkets. Some folks will buy it to make pumpkin pie, but I also stock up on it to make other fall standbys, such as scones, muffins and even flavoured tea.

If you’re looking for a special, seasonal, luxurious Sunday supper for two, how about one that combines salmon fillets, chanterelle mushrooms and pinot noir? Sounds extravagant, and certainly tastes that way, but it’s actually easy to make.

If you want to spice up your food, fill your house with amazing aromas and create two versatile, ultra-flavourful ingredients, prepare harissa and dukkah.