Dinner

Instructions This is an easy entrée to barbecue or roast. A fast stir-and-brush hoisin mixture dresses up salmon for the poshest...

Instructions Flavored with fresh basil, this superb juicy burger is adapted from New Maritime Seasonal Cooking (Nimbus) by Donna...

Instructions Chef Glenys Morgan of Dubrulle French Culinary Institute in Vancouver uses chevre from the Okanagan Valley or...

Instructions Simply prepared scallopini is sauced with a sexy trio: the elegant heat of ginger, tart lemon and garden-fresh green...

Instructions Stir up an Ital-Mex combo of creamy polenta with a jolt of salsa. It's great with sautéed boneless chicken.