The tradition of the sugar shack runs deep in Quebecois culture, and with his second book, celebrated Chef Martin Picard has made it his mission share his passion for cooking with maple syrup.

Now of course, there’s nothing tame or predictable about this eccentric chef, so Au Pied de Cochon Sugar Shack ($69.99 at Indigo), is a far cry from your average cookbook. Case in point? A recipe for squirrel sushi. Racy photos of semi-nude women. A chapter on hunting.

But past the shocking bits are some compelling reads about the maple syrup making process, what it’s like to run the Cabane À Sucre in the spring and some succulent recipes (including to die for desserts) featuring the star ingredient of the season: maple.

Seeing as Picard’s Cabane À Sucre is sold out for the season, whipping up some of his recipes is the next best thing.  We'll take a pass on the squirrel, though! —Christine Laroche

Indigo, 1500 McGill College Ave., Montreal, 514-281-554, www.chapters.indigo.ca

If the way to a man’s heart is through his stomach, the way to a woman’s heart is taking her off dinner duty.

Maybe you’re cynical about Valentine’s Day (and have blasted out a few of these). Maybe the babysitter was busy and a big night out is, well, out. Maybe you’ve met your true love, and it happens to be pizza.

Whatever the case may be, we dare you not to fall for a heart-shaped pizza from Boston Pizza. Available today only, these pretty pies don’t just look great, they support a great cause: $1 from the sale goes to the Boston Pizza Foundation.

Who says romance has to be fancy? —Christine Laroche

Boston Pizza, 6857 Newman Blvd., Lasalle, 514-798-9999, www.bostonpizza.com

Some celebrate Hannukah, others will use any excuse to eat the holiday’s traditional potato pancakes. But if the traditional fried latke is getting you down, we found a few variations to keep the fires burning for eight days and nights

Purple is the new black, so stylish cooks should try out these purple sweet potato latkes. Go international with these curried sweet potato versions. For the health-conscious we suggest this gluten-free recipe by Gluten Free Girl or add some zucchini for a little extra fibre. You can also go really irreverent with a recipe that incorporates bacon.

We promise we won’t tell the rabbi. —Jennifer Nachshen

We’ve lavished in the luxurious lobster spaghetti, savoured the foie gras parfait for hours on end and delighted in the whimsical desserts starring sweet soft serve ice cream.

The reason we return to Joe Beef over and over again has as much to do with the larger-than-life personalities of co-owners and chefs, Fred and Dave, as it does with the mouth-watering market-fresh fare. You’ll find both in the new book, The Art of Living According to Joe Beef: A Cookbook of Sorts ($29.74) by David McMillan, Frédéric Morin and Meredith Erickson. The delicious tome reads like a love letter to Montreal, chock full of favourite recipes, tasty tidbits of history and appreciative nods to the restaurant’s St. Henri neighbours.

A heartily recommended read for anyone who calls Montreal their home or home-away-from-home.
—Jennifer Nachshen

www.amazon.ca

We’re used to causing toxic fumes in the kitchen. But we thought it was only our cooking skills.

Many regular non-stick pans are coated with PTFE (PolyTetraFluoroEthylene), which can decompose at high temperatures, causing toxic fumes. We tried the Thermolon-coated Green Pan, which emits 60 per cent less carbon dioxide during production, and leaves the noxious kitchen odours entirely up to you.

Until April 30 you can buy the French skillet and omelette frying pan together for $39.99. At  Sears, London Drugs, and gourmet shops across Canada, www.green-pan.com

Sure your kids have tried to convince you that candy is the fifth food group.

But in order to stave off a Hallowe'en dinner of Smarties and Twizzlers (with the attendant sugar crash two hours later) we suggest filling the kids up with these ghost-shaped stuffed pastas called sacchetti, tossed with lemon zest, olive oil, parmesan and fried capers.

Boo!

In Vancouver at Bosa Foods and Italian grocery stores nationwide.

We love French cookware company Le Creuset because its cast iron wares are indestructible and oh-so-pretty.

It boasts over 70 cool colours like Elysee yellow, Cherry red and its just-launched Cassis, a regal shade of purple that’s right on point with fall fashion. Collect the entire enameled set including the Round French Oven (from $255) and Iron Handle Skillet ($175), or mix and match with classic hues like Kiwi or Dijon.

Now our kitchen will be aflame with colour (as opposed to actual flames, we hope).

At Arthur Quentin, 3960 St-Denis St., Montreal, 514-843-7513, www.arthurquentin.com

We might not have the culinary skills of Jamie or Nigella, but we do know that decent olive oil can mask a multitude of sins.

We’re investing in a fine grand cru imported by Carlos Ferreira, owner of Café Ferreira and Vasco de Gama. Made from organic, hand picked olives grown in Portugal’s Douro Valley, CARM Le Praemium extra virgin oil ($22) has spicy notes of lemon and pepper, while the lighter Grande Escolha ($20) is fruitier with a nutty after-taste that’s perfeito with a fresh baguette.

Delicioso!

At Vasco De Gama, 1472 Peel St. Montreal, 514-286-2688.
www.carm.pt

You’ll spend $30 on a good bottle of olive oil, but spices? The $1.19 supermarket mix will do just fine.

Instead, spice up your life with quality seasonings from Montreal importers Epices de Cru.  Known as the Indiana Jones of spices, the owners travel to remote villages and mountain tops in search of the best flavours. Their finds are preserved whole then presented in pretty tins, individually (from $1.25) or by blend.

Start out with the 101 Kit ($20) featuring Spanish paprika and Indian fennel, then go bold with the sublime eight pepper blend ($10). The devoutly eco-conscious will love the pesticide-free line (from $4) including Sri Lankan cinnamon and Madagascar vanilla.

PVR the Food Network and you’ll be the galloping gourmet in no time.

At Fino Marche Gourmand, 1616 Sherbrooke W., Montreal, 514 751-2878 or online at www.epicesdecru.com

Lately we’re having sordid fantasies about being kidnapped by a hot Australian. Throw in a spot of dinner and we’re in seventh heaven.

While we can’t actually take TV host/chef Curtis Stone home with us, we have found ways to add a little hot Stone action into our kitchen. His slick new line of cooking supplies ranges from handy basics like the Juicy carving board ($120), to plating dazzlers like Showtime presentation rings ($85) that let you stack your food like a star.

Our personal fave is the Bump & Grind ($200, pictured), Stone’s sexy version of the mortar and pestle. Do you really need to ask why?

At the Bay, 585 Ste-Catherine St. W, Montreal, 514-281-4422, www.thebay.com