Zehrs

Crisp on the outside, and with creamy rice and cheese on the inside, our Arancini (or “little oranges”, referring to their size and shape) are irresistible mozzarella cheese and Marinara sauce-stuffed risotto balls. Serve with sautéed chili and garlic-spiked rapini or Swiss chard.

With sautéed veal in Marinara sauce and melting cubes of mozzarella cheese in the middle, our Arancini (or “little oranges”, referring to their size and shape) are irresistible crispy-coated and saffron-infused risotto balls. Serve with sautéed chili and garlic-spiked rapini or Swiss chard.

Made with a trio of sautéed herbed fresh and dried mushrooms, Marinara sauce and aged Cheddar cheese in the middle, our Arancini (or “little oranges”, referring to their size and shape) are irresistible crispy-coated risotto balls. Serve with sautéed chili and garlic-spiked rapini or Swiss chard.

Crisp, light and airy, and perfect for dessert or a snack, our cinnamon and sugar coated Spanish-inspired treats are difficult to resist – especially served hot and fresh, and dipped into our rich, creamy milk chocolate fondue.

Buttery and rich, our spin on this classic jam-filled rolled cookie is a charming and delectable sweet treat, and contains both toasted almonds and our jewel-toned Apricot and Amaretto Liqueur Fruit Spread.

We’ve taken Mignonette – a classic combination of minced shallots, cracked black pepper, and vinegar that is exceptional spooned onto briny, sweet, freshly shucked oysters – and gave it a subtle Italian twist with our fruity, mild Lambrusco Grape Condiment replacing traditional vinegar.

Dazzle your dinner guests with this outstanding entrée worthy of special occasions and entertaining. This alluring dish uses our black and white-coloured orzo pasta as a base to complement and mingle with rich and savoury braised duck and citrus-scented sauce.

Crisp and flaky pastry encases chicken, a Peruvian-inspired blend of peppers, tomatoes, cumin, and coriander, and our zesty aji chili-stuffed green olives. These exceptional three-bite savouries are ideal for large gatherings, or, make ahead and reheat for a satisfying treat at any occasion.

Tender, juicy and lightly charred grilled quail marinated in soy and tangerine orange is a gorgeous and delectable light main course or appetizer alongside tart and tangy mango salad with fresh herbs.

Give everyone’s favourite Italian pasta dish an Indian twist with this butter chicken lasagna. This Recipe to Riches prize-winning recipe was developed by Rick Matharu for the entrees category.

Stephen Childs submitted this recipe for shallow-fried polenta balls filled with smoky chipotle chili, the winner in the savoury snack category on Recipe to Riches. Using a silcone muffin pan makes it easy to pop out the frozen chili “pucks”.

Dense, moist, and intensely chocolaty, this divinely rich chocolate layer cake is an absolute showstopper. It’s brimming with both bittersweet cocoa powder and couverture dark chocolate, along with sweet cultured butter and brewed coffee.

Nothing says fall like a nice apple pie! A perfect ending to Thanksgiving dinner or any other fall family get-together. Delicious as is, but you may want to have some good PC Cheddar and vanilla ice cream on hand for those who like to fancy up their apple pie.

We thought our new Beer and Onion Sausages would be perfect in an old-fashioned bangers and mash- and we were right! Stirring the peas right into the mashed potato makes it harder for the kids to avoid them.

Somewhere between a soup and a stew, this hearty gumbo gets its thickness from brown rice instead of the usual flour-thickened broth. Pack leftovers in a thermos for a warming school lunch.

Classic Southern fried chicken is given a smoky, fiery kick of Moroccan-inspired spices, including crushed red chilies, cumin, and garlic, in this 5-ingredient comfort food favourite. Crisp on the outside and juicy inside, serve piping hot, or refrigerate and enjoy later on a picnic with coleslaw.

Paella on the barbecue? Why not! This makes a great summer party dish. Substitute PC Hot Spanish-Style Chorizo Sausage if you like a lot of spice.

As an exquisite and sumptuous entrée, moist, crisp and juicy duck is accompanied by lightly bitter salad greens tossed with an herbed mustard-spiked vinaigrette. An authentically French-style dish, spice and salt-curing duck legs was classically used as a means of preservation.

Quinoa is the it grain! Higher in protein and lower in carbohydrates than other grains, it is a nutritious addition to your diet. In this restaurant-worthy barbecued salad, it’s paired with grilled beef and veggies.

This is the winning recipe from Recipe to Riches within the Savoury pie Category, which was developed by Melaney Gleeson-Lyall.

This is the winning recipe from Recipe to Riches within the Cake Category, which was developed by Jacqui Keseluk

Lamb is delicious but sometime the leftovers can seem fatty or strongly-flavoured. Try this stuffed tomato to use up leftover cooked lamb-it’s full of Mediterranean flavours of feta, tomato and mint.

As with all stir fries, it pays to be prepared: do all your slicing and dicing and line up your ingredients before you turn on the stove. If you like, serve in crepes instead of over rice or noodles.

This main course pie is a bit time-consuming but well worth the effort. The pie dough is quite easy to work with, a plus for newbie pie makers, but if you are in a hurry you can use a prepared pie crust.

We gave this traditional Jewish dish a sweet twist by adding apple to the usual potato-onion mixture, instead of serving with applesauce later. Yogurt makes a healthier choice than sour cream for dolloping on. We made ours sit-down appetizer size; for passed hors d’oeuvre-size portions, form mixture into thirty-two 1 1/4-inch diameter patties and fry for 2 to 3 minutes per side or until browned and cooked through.

Cheese is the perfect accompaniment to spinach, especially when that cheese is our outstanding 36 month-aged Parmigiano Reggiano. Puffed and airy, yet rich and satisfying, this soufflé can be served along with a leafy green salad as part of a light dinner or lunch.

Coffee lends an earthy, complex flavour to the steak. Marinate the steak the night before to streamline preparation.

All the flavours of a spiced steak sandwich in a salad, for the carb watchers! Salad is a great way to use grilled flank steak.

Many chowders are milk or cream-based, but Manhattan chowder uses tomato as the base, saving fat and calories. Plump and succulent Nova Scotian scallops top it off.

All the flavours of tourtiere, stuffed into adorable little mini peppers. This is a sit-down appetizer, meant to be served with a knife and fork.

This is a version of the French dish Gougères, choux pastry flavoured with cheese. You can serve these at room temperature, but they are tastier served warm.

Miso or fermented soybean paste is often used in Japanese cuisine. You can find it in the refrigerated natural foods section of the grocery store.

This makes a lovely al fresco dinner for two. Add a crisp green salad and some white wine.

Marinating less expensive cuts of beef is a great way to tenderize them and add flavour without breaking the bank. To ease preparation of this recipe, plan to marinate the steak the night before.

Buying chicken pieces on the bone and with skin is more economical than buying them skinned or boned. You can easily remove the skin or bones yourself, as required in your recipe. Boning chicken breasts is easiest to do with a thin, flexible boning knife.

This sophisticated hors d’oeuvre will wow your guests! Making the rosti round takes a bit of practice.

This beautiful and piquant salad makes a stunning summer entertaining dish.

This woodsy risotto would be at home on the menu of a gourmet restaurant. Barley gives a chewier, less creamy risotto than does rice.

Black-eyed peas are a good source of calcium, fibre and folate, as well as being low on the glycemic scale.

A delicious warm main-course salad. Add a bottle of crisp white wine, and serve in tumblers for an authentic bistro touch.

This PC version of South American tres leches cake, which means three milks cake, contains the traditional evaporated milk, sweetened condensed milk and cream, as well as a dulce de leche topping. The rum is traditional, but optional.

Warm salads provide a sense of occasion, maybe because we most often eat them at fine dining restaurants. Any night can be an occasion when you make this tangy-peppery salad for family and friends.

For Christmas cookies, use your favourite cookie cutter shape - try stars, snowmen, angels or Christmas trees.

Thumbprint cookies are a holiday tradition, and look great on a dessert tray. Substitute another type of nut, if you prefer.

Dacquoise is a dessert made from nut-flavoured meringue rounds layered with fruit and whipped cream or buttercream. It makes a stunning dessert to serve to company.

Craving something salty and sweet? This is your snack food! You need a candy thermometer, also a very large saucepan so the boiling sugar does not splatter out of the pan. It’s safest to use a long-handled wooden spoon to stir and wear long sleeves.

Serrano ham is a Spanish dry-cured ham, similar to Italian prosciutto but drier and firmer. It has a salty bite, so we’ve used it sparingly here, wrapping it around roasted pears for a delicious play of sweet and salty.

Here’s a new take on strawberry shortcake, perfect for those summer months when the berries are juicy, delicious and local.

Make this part of a Spanish tapas spread at your next cocktail party. Balance is key- if this is your hot selection, try spiced olives or ham and melon as your cold selection.

A fun fondue the whole family will enjoy! With a wide variety of dippers, there’s something for everyone, but you can switch them up to suit your family’s taste: If no one in your family likes potatoes, for instance, omit them and double up on bread.