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Thanksgiving is almost here, judging by the canned pumpkin on sale at supermarkets. Some folks will buy it to make pumpkin pie, but I also stock up on it to make other fall standbys, such as scones, muffins and even flavoured tea.

If you鈥檙e looking for a special, seasonal, luxurious Sunday supper for two, how about one that combines salmon fillets, chanterelle mushrooms and pinot noir? Sounds extravagant, and certainly tastes that way, but it鈥檚聽actually easy to make.

If you want to spice up your food, fill your house with amazing aromas and create two versatile, ultra-flavourful ingredients, prepare harissa and dukkah.

Yes, you could order in, or better yet, whip up this restaurant favourite at home

It鈥檚 September and families are getting back to their normal work and school routines. On the program will be what to serve for a midweek dinner. One that always pleases is mac and cheese.

Southern Vancouver Island has been described as having a Mediterranean-style climate and it certainly has felt that way this summer. Here we are in September, and the weather is still warm, dry and perfect for a dinner salad.

Turn you late-summer bounty into easy and satisfying Spaghetti al Pomodoro

If you鈥檙e having guests over for lunch or dinner this long weekend and want to enjoy most of your time with them during their visit, chill out and prepare the meal in advance.

I love eating borscht in the winter, after it has been raining for days, when it鈥檚 cold and damp and I need something hot and comforting with sustenance. But, the truth is, the very best time to make borscht is right now, late summer.

In late August, farmers markets and food stores are brimming with local produce and it all looks amazing.