Chatelaine

I ate this street food dish often while growing up in Thailand, Hong Kong and Singapore. It’s simple but comforting, and eating it always makes me feel nostalgic, regardless of where in the world I am. — Irene Ngo, Food Content Director.

My family—two small kids, a vegetarian mom and a meat-and-potatoes dad—can be tough to feed. But this pickle-y grilled cheese is that rare meal that everyone loves.

You can cut down on the cook time by dropping the eggs in whole, but there’s something special about scrambling them first. They puff up, soufflé-style, while steaming in the sauce. — Chantal Braganza, Senior Editor.

My mom would whip up a batch of this sticky yellow rice on grey, rainy days. Served in my home with thick chunks of curry beef, this meal is perfect when you’re in a rush but craving something satisfying. — Radiyah Chowdhury, Assistant Editor.

These unexpected culprits could be messing with your mojo.

From a gentle cleanser to an overnight facial peel.

Once we get to Phase 2, vaccines will be administered at pharmacies, doctors' offices and other large sites. Authorities are discussing notification systems for the public.

The COVID messaging contained a preponderance of confusing and unhelpful information, known in common parlance as BS. The results were disastrous.

We tried the popular bidet attachment, which says it’s better for the environment—and your butt.

These new collections pack a wallop and are kind to our broken attention spans.

I love a good crumb bar, and this recipe is the breakfast equivalent. These bars feel decadent, but you can tell from the mostly wholesome ingredients list that they are anything but. I like to serve them to the kids with a smoothie when I’m in a hurry, or on their own as something to take on the go. While I use jam in this recipe, sliced or fresh berries scattered over the bottom layer of the bar will work as well. They are easiest to cut once chilled and store exceptionally well in the refrigerator and freezer.

Got another squash in mind? Feel free to swap pumpkin purée for roasted and blended butternut, kabocha, delicata or buttercup—any kind of flavourful fall or winter squash that strikes your fancy.