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.

Served by Camille and Leah at our Mighty Popo fundraiser concert in June 2011.

"Popcorn at the movies was ruined when they replaced the real butter with that odd-tasting "butter-flavored" topping. Popcorn really has no flavor, and it's only made edible with butter and salt, or even better, with a flavored butter. This spicy-sweet popcorn is my version of a savory snack served at a popular Toronto tapas bar to accompany pre-dinner drinks."

This cake makes a good dessert served with fruit and whipped cream or crème fraîche. Quick and east to make, the cake will stay moist for a few days but is at its best a few hours after baking.

Ginger is a flavour so associated with cookies that sometimes it is forgotten for cake. In this recipe, you get to enjoy ginger to the max, with ground, fresh and crystallised ginger all packing a punch in the batter.

"Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat. Despite the fact that it is not fried in oil, some sources indicate that they are traditional on Hanukkah." - Wikipedia

The candy cane recipe was published in the STAR WEEKLY newspaper in 1957. Grammie Fryer made them first, then I did them too. The cookies are not hard to make, but they do take time. I love the almond flavour. - Mary LeChasseur

"These were always around to munch on at Hallowe'en and Christmas. I decorate one tree with these" - Mary LeChasseur