Shredded Beef by Patrick Travis

This is a braised shredded beef that makes a great sandwich or use it for a tex-mex taco salad.

Baked Spaghetti by Global Cookbook

Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

Roasted Chicken on the Grill by Mihir Shah

This is a beautiful dish that's big enough for a dinner party of 4 and makes for a great centerpiece over the holidays. The stuffing is optional, but I think it adds something to the presentation. It's really easy to make as well.

Ancho Chili Rubbed Chicken with Roasted Corn and Sweet Pepper Relish by John Howie

Honey-Habanero Glazed Ribs by Alex Marsh

Ribs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.

Szechwan Dusted Ahi Tuna by Alex Marsh

This is a signature dish at Brick; there's a wonderful contrast between the seared ahi tuna and the lentils.

Simple Family Lasagne by Mihir Shah

This is a variation on Tara's lasagne - it's a healthier version of lasagne because you replace much of the cheese filling with lowfat cottage cheese. I've added a little ketchup and some bacon to give the flavor a bounce. I've also made this with my 6 year-old daughter. It's easy to make and a wonderful way to spend a half…

Madras Curry Fried Chicken by Foreign Cinema

Serve with a fresh green salad. The chicken may also be served room temperature or cold for picnics. In the summer, ratatouille is also a wonderful accompaniment with chicken.

Duck with Tart Cherry and Port Sauce by Foreign Cinema

From the Bride and Groom Cookbook.

Cedar-Plank Salmon by John Howie

Traditional Roman Fettuccine by Mihir Shah

This is as real as simple roman pasta gets - very traditional, very easy to make, and very very good. The family will love it!

Braised Lamb Shank by Jason Balestrieri

The Best Chile Rellenos Ever by Mihir Shah

I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a restaurant, but it "feels" better that way. Feel free to add more cheese (or use different kinds of cheese). Enjoy!

Steak Tacos by Jeremy Cheng