Dinner

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.

Instructions

Instructions Lee McKenna of Etobicoke, Ont., makes a layered casserole of creamy mashed potatoes, spinach and squash that's a...