Simple is anything but boring, especially given the wealth of mushroom varieties available right now. Recently, I bought chanterelles, shiitake and honey mushrooms and combined them into a flavourful first course, Mushroom Prosciutto Saute on Croutes. Butterflied leg of lamb gets short shrift after barbecue season, but my Sweet and Spicy Leg of Lamb makes an elegant oven roast that is very easy to carve. As for tapioca pudding, watch it settle onto menus as winter returns. In the meantime, take a look at my updated version, Tapioca Pudding with Marmalade.