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Eric Akis offers a recipe for a vegetarian 'meatloaf' made with lentils and quinoa

Many Canadians will cosy up in their TV rooms to watch the Grey Cup in Calgary this Sunday. Well before kick-off, they’ll be cooking up a plan on what to dine on while cheering on their team.

Last week, my wife and I both had colds. Luckily, when we’re sick, we crave similar styles of food. Among our favourites are Asian-style dishes with a robust taste and aroma guaranteed to awaken the senses, even when dulled by a cold.

One way to attract attention to a dish is to give it a compelling name — something intriguing that makes you wonder why it was given that handle and makes you want to try it, simply out of curiosity.

Mashed potatoes go great with roast beef, chicken and meatloaf. But this comforting dish also pairs well with seafood, especially plump scallops. Today, I have combined the two to create a rich and wonderful dinner for two.

If you need a big pot of something to feed a crowd, perhaps for Halloween night, a bubbling cauldron of rib-sticking chili is a good choice, especially if you want it to be meat-free.

Even when I’ve made a dish countless times, some still surprise me with how their key ingredients transform during the cooking process, from humble-looking to superlative. Risotto is a fine example of that.

Thursday is National Bologna Day. It’s a celebration of this sausage and sandwich meat, a chance to enjoy some bologna and, perhaps, reminisce about your experiences eating it.

Easy baked version of a comfort-food staple gets custard-like richness from added eggs

If you like the idea of making your own ravioli, but don’t have the time or skill to make your own pasta, you can eliminate that step by replacing the pasta dough with store-bought wonton wrappers.