Dinner on your mind? Get cooking with these light and satisfying spring-inspired recipes from the pages of House & Home. From Greek-inspired lemon pasta to seared Chinook salmon, these fresh and flavorful meal ideas are perfect for warm spring evenings spent indoors or out.

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“One of the great perks of living in British Columbia’s rainforest is the abundance of wild forest mushrooms. Chanterelles, pine, chicken of the woods, porcini . . . I encourage you to experiment with the different varieties and find what best suits you. The key to this pizza is the earthiness of the mushrooms and the sweetness of the caramelized onions. And the acidic nature of the goat cheese really perks it up.” – Lisa Ahier

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“This dessert conjures up memories of endless July days of 100°F Texan heat, when the air is dripping with humidity and there’s got to be a breeze and it’s just so darn hot that ice cream is the only thing that makes more sense than air-conditioning. Peaches were the high point of my childhood summers. We didn’t often have raspberries in our house—they are not well adapted to Texas conditions—but when we did, and when this treat was set before me after a Sunday family dinner, I was in peach and raspberry and ice cream heaven. My mom would always fancy up this simple recipe by finding the coolest glassware to present it in. It seemed to my eight-year-old self the height of elegance. I love to modernize retro classics, so my spin on original peach melba involves grilling or broiling the peaches instead of poaching them.” – Lisa Ahier

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“This version of the essential aperitif takes on subtle notes of our coastal rainforest with the help of the Old Growth Cedar Gin from Tofino Distillery. If this gin isn’t on your local liquor store shelves, you could get a dried cedar shaving from a woodcarver and toss it into some standard gin, along with the orange peel. Or maybe it’s a good incentive to jump on a plane, train or automobile (or ferry) and come on over to Tofino to pick up a few bottles.” – Lisa Ahier

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Lisa Ahier, the award-winning chef behind popular Tofino restaurant SoBo, is back with her second cookbook, Together at SoBo: More Recipes and Stories from Tofino’s Beloved Restaurant. Transport your taste buds to Vancouver Island with a Cedar Negroni paired with Mushroom, Caramelized Onion and Goat Cheese Pizza, and top it off with a Grilled Peach and Raspberry Melba.

See how Lisa puts a Southern spin on West Coast cuisine with these delicious recipes below!

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May 5th is coming up, otherwise known as Cinco de Mayo. Whether you’re planning to throw a big party or are just looking for a way to spice up a dinner at home, we rounded up some of the best Mexican recipes from the pages of House & Home. Below are tips on how to make homemade tortillas, classic margaritas and lots of taco recipes. Enjoy!

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La Carnita executive chef Jonathan Hamilton shares his sweet and spicy short ribs recipe.

Q: My go-to for mains, tacos, drinks and desserts is La Carnita in Toronto. Can you get the recipe for my favorite dish, the Carne Asada Short Ribs?
— KYLE, Kingston, Ont.
A: These beef ribs are packed with flavour, thanks to the house-made spice seasoning and chipotle honey glaze. “This dish was inspired by the popularity of La Carnita’s Carne Asada Tacos and my love for Miami-cut short ribs,” says Jonathan. While they have a grilled-in-the-outdoors vibe, the ribs taste just as good when seared in a pan.

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A drink so iconic it has a glass named after it. This mixture of bourbon, bitters, water and sugar never goes out of style.

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Properly served in a copper mug, the classic ginger mule is easy to whip up in batches, making it a go-to cocktail for entertaining.

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This swanky standard is said to have been invented in the early 1870s at — where else? — the Manhattan Club in New York City.

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