The Editorial Team of Chatelaine magazine.
Instructions Inspired by Mediterranean cooking, this dish is excellent served hot or at room temperature.
Instructions Linda Gassenheimer, in her book Dinner in Minutes (General), speeds up preparation in this beef stroganoff, but...
Instructions From flavorfully mild to blistering hot, our curry can be as spicy as you wish. It is a perfect make-ahead dish...
Instructions
Instructions Each serving of this baklava pastry is drenched in honey syrup with crunchy almonds encased in layers of paper-thin...
Instructions These ribs are decadent, slathered with a lemon-jolted homemade barbecue sauce. Before digging in, tie on a bib and...
Instructions Jeanne McCauley of Richmond Hill, Ont., came up with this easy dish, which lets her spend time in the backyard...
Instructions Rules were meant to be broken, even with Mom's classic apple pie! We've embellished our ample apple filling with...
Instructions To avoid charring chicken, precook in the microwave, then quickly brown over a hot barbecue. Or, slow-cook over a low...
Instructions Break out the finger bowls. These sticky ribs are so scrumptious and easy to make you'll yearn for them all winter...
Instructions Mustard was made for ham, so use it as a primer coat on a party-size ham, then finish with a golden crumb top coat.
Instructions Spear pieces of fruit or squares of pound cake to dip into this rich warm chocolate sauce. There's a nice contrast...