Julie Van Rosendaal

The secret to meltingly tender, fall-off-the-bone ribs is to cook them for a long time over low heat before finishing them on the grill.

This basic recipe makes use of leftover oatmeal. Whatever additions you use, serve these warm; leftovers freeze beautifully too, and make perfect car snacks. 

Use this as a blank canvas to create your own biscotti; add grated lemon or orange zest, chopped nuts or chocolate, apricots, cranberries, cherries or candied ginger

Biscuits make great use of milk, buttermilk or cream that may be on its last legs; or thin some yogurt or sour cream with a little water.

Linzer cookies are simple butter morsels sandwiched with simple jam, with a window to allow a peek of sweet colour and flavour.

Take a trip to Saskatoon. This family-friendly city has a slower, calmer pace, an amazing food scene, and plenty to explore.

This French dessert is a cross between pancake and pudding. It’s traditionally made with cherries, but feel free to swap berries, peaches, plums, apricots or even sautéed apples.

Does it get more comforting than a simmering pot of chili? This one swaps beef for leaner turkey and the addition of nubby barley for nice texture.