Our weeknight dinners can become a little monotonous at times, but I make an effort to change things up on Sundays. Whether it’s an in depth recipe that takes hours to prepare or just a simple fresh marinade, I always try to incorporate something new to our repertoire.

Since it’s really warming up in Ohio, we have been using our grill to cook dinner on a regular basis. When we have time, we love to fire up the charcoal and hang out on the deck to enjoy the weather. What smells better than a fiery charcoal grill on a warm spring evening?

"A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!"

Is it a crumble, or is it a cake? Not even Rachel Allen knows. But one thing’s for certain: rhubarb and ginger are a match made in pudding heaven

This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group. Serve over hot steamed basmati rice.

Similar to cinnamon rolls but with soft maple sugar and maple syrup (from the Eastern Townships is best)...

It's a genuine Down East recipe - best with ham on a Saturday night.

Grilled chicken is totally ubiquitous - it's on every menu and it's usually no big whoop. In fact, it's often boring. But this chicken is SOOOOO worth getting excited about! It's slathered in mustard, lemon, rosemary, and spicy crushed red pepper so it just titillates you palate with flavor. Then it's grilled until the outside is tangy, crusty, and crispy while the inside stays nice and moist. To make this as super-secy as possible, it's served with a perfectly charred and caramelized lemon half for an extra squeeze of flavor.

A dense chocolate cake decorated to look like a cup of cappuccino. It is dead easy to make though it looks as though it has been concocted by a professional pastry chef. Your guests will be very impressed. The cake can be made up to five days in advance, but add the whipped cream just before serving. Garnish with chocolate espresso beans if desired.