The Editorial Team of Chatelaine magazine.
Instructions
Instructions Pastry chef Steven Fong of Toronto's Oro Restaurant bakes his incredibly rich chocolate hit with fine chocolate, such...
Instructions Get this rice steaming, then slide our Island-style pork chops (this recipe is also available in the Recipe File)...
Instructions Treats don't get much easier than this! Marbled chocolate is sprinkled with crushed candy canes. Try using one of the...
Instructions The glittering caramel crust of a brûlée is so hard to achieve with a home broiler that some cooks we know have...
Instructions We've stirred salsa into our famous, creamy lower-fat macaroni and cheese for a dinner the kids, and former...
Instructions You can assemble four of these rolled sandwiches in less than 15 minutes with ingredients from the deli--and for a...
Instructions That's right, you can barbecue cheese until it becomes warm and oozing--perfect with honey-glazed grilled...
Instructions This lighter version of a classic pudding has all the spicy flavor but much less fat. Pair it with brandied hard...
Instructions Creamy Dijon and assertive tarragon give seductive French flavor to these burgers.
Instructions Oozing chunks of sweet-tart fruit, a wedge of this pie is a fitting finale to any meal.