The Editorial Team of Chatelaine magazine.
Instructions Pastry chef Steven Fong of Toronto's Oro Restaurant bakes his incredibly rich chocolate hit with fine chocolate, such...
Instructions
Instructions We adapted this superb recipe from The Girls Who Dish: Top Women Chefs Cook Their Best (Whitecap). Chef Lesley Stowe...
Instructions Treats don't get much easier than this! Marbled chocolate is sprinkled with crushed candy canes. Try using one of the...
Instructions We've stirred salsa into our famous, creamy lower-fat macaroni and cheese for a dinner the kids, and former...
Instructions The glittering caramel crust of a brûlée is so hard to achieve with a home broiler that some cooks we know have...
Instructions Creamy Dijon and assertive tarragon give seductive French flavor to these burgers.
Instructions This lighter version of a classic pudding has all the spicy flavor but much less fat. Pair it with brandied hard...
Instructions That's right, you can barbecue cheese until it becomes warm and oozing--perfect with honey-glazed grilled...
Instructions The world's most expensive spice, saffron, is divinely combined here with one of the cheapest fresh...
Instructions This is a delightful lighter version of a classic Stroganoff, with the Dijon mustard adding a pleasant assertive...