Chatelaine

Grab a cool drink and your comfiest patio chair—these five page-turners are bound to keep you busy.

When a series of health issues turned my once-vibrant grandfather into someone I no longer knew, I kept his memory alive by making his signature half-sours.

Ripe strawberries—and their short shelf life—remind us to seize joy when we can. And what better way than with dessert?

This dessert will be your back-pocket recipe all season: Make the semifreddo and compote ahead of time to suit your schedule. The best part? A semifreddo is just that: semi-firm. This dessert won’t get too solid to eat, no matter how long it’s frozen.

This casual cake makes a perfectly acceptable breakfast, too.

We use a double dose of strawberries in this impressive dessert. Freeze-dried berries give the meringue its blush-pink hue, while fresh berries add aromatic sweetness. Every batch of fresh strawberries is different so adjust the amounts of sugar and lemon juice as needed in Step 5.

All the nostalgic fun of a toaster pastry—with so much more fresh flavour.

Natalie Moores came out during the pandemic. Now, she’s headed to three Pride festivals across Ontario, proving it’s never too late to celebrate.

How a family-run organic farm in Southwestern Ontario became a hub of hard-to-find sweet, savoury and super-hot peppers.

Noorbanu Nimji was a culinary force who taught fans around the world about the Indian and East African food of her Ismaili Muslim heritage.

An experienced baker on what newbies need to know.

Here’s how to use them to form a closer bond with your partner—and other important people in your life.