The Editorial Team of Chatelaine magazine.
Instructions For this quick quiche, we've combined the popular Mediterranean tastes of sweet red pepper, olives and spinach with...
Instructions Here's a big-batch salsa that's better than most store-bought versions. Measure a cup or two into resealable plastic...
Instructions When kids come to visit, welcome them with a plate of these big chewy cookies.
Instructions Yellow turnip, a mild cross between turnip and cabbage, is also known as rutabaga or swede. This creamy pureed...
Instructions This rich sauce enhances coffee cake, but try it drizzled over gingerbread, spice cake or vanilla ice cream.
Instructions Grated Parmesan keeps these burgers moist without overpowering the veal's delicate taste. Burgers make a fine...
Instructions A light custard smoothes out tart rhubarb, and produces a sublime taste.
Instructions This cross between a pineapple upside-down cake and a bran muffin is a winning combination at Edmonton's Bee-Bell...
Instructions
A squeeze of fresh lemon juice perks up the rich flavours of bottled mincemeat in this great-looking pie that takes only 10 minutes of prep.