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In this recipe from Chef Eric Akis, chicken breasts marinated Middle Eastern-style are grilled and served with tangy yogurt and a tabbouleh-style couscous salad.

Here’s a homemade version of the popular Chinese restaurant soup rich with strands of cooked egg, fresh ginger, mushrooms and green onions.

Pasta in a creamy sauce is enhanced with sautéed mushrooms, shallots and garlic, basil, bright green pieces of asparagus and freshly grated Parmesan cheese.

This old-fashioned, sweet comfort food yields a cake-like dessert surrounded by a pudding/caramel-like sauce.

Got leftover ham? Whip up these western sandwiches and a batch of throw-it-all-in-the-pot split pea soup.

Moist, sweet and lemony cupcakes — topped with a buttery, lemon-flavoured icing and pretty edible flowers — are an easy spring treat.

One beloved French cake is so easy that it is often the first recipe children are taught. And the main ingredient’s container is as crucial as the ingredient itself.

Cubed lamb replaces beef in this rich, flavourful version of the classic French stew boeuf bourguignon.

What better ingredient for a spring holiday meal than a seasonal food favorite like asparagus? It's at the top of my can’t-wait-for-spring vegetable list. Asparagus can be steamed, boiled, stir-fried, roasted, baked, grilled, or broiled.

Chef Eric Akis shares his recipe for mini Italian-style frittata, an omelette-like creation that in this case is rich with mushrooms, vegetables, ham and cheese.