Chatelaine

This sweet cookie is the perfect after-dinner holiday treat.

Fermentation may seem intimidating, but this method, which I learned from Montreal food stylist and fermentation teacher Blake Mackay, is super easy and a great way to preserve any leftover cabbage from another recipe—which is often likely when you’ve bought an entire head. You need to eat sauerkraut raw to get the maximum probiotic benefits, but it’s also delicious when braised with fresh cabbage or used in stews, like Polish bigos.—Camilla Wynne

I learned that I could feel connected to someone else while maintaining my love for my husband. If I could do that, I felt confident he could, too.

We pored over every winter issue from our 95-year history to find our best-ever favourites—and added a new recipe to the mix, too.

From shortbread to gingerbread, quick and easy to showstoppers. 

Buttery and golden, these jam-filled cookies are a treat no one will be able to resist. Get the recipe.

This classic buttery cookie recipe was published in the magazine’s first-ever Christmas issue in 1928. We’ve dialled down the flour and added more citrus peel for a lightly sweet and crisp treat. Butter and candied orange are the two key flavours in this recipe; try to find the best quality of both.

This marzipan take on empire cookies is labour-intensive but totally worth it. We veered from the original all-white colour scheme with a bit of food colouring and sprinkles for a far-out look.

What makes this Canadian dessert standard a holiday knockout? Toasting the walnuts for extra oomph, adding a little salt to balance the sweetness and cutting it into sleek diamond shapes. These cute little bars appear here exactly as they did in our December 1995 issue.

The original 1957 version of these make-ahead bonbons were billed as a convenience treat. Sprinkling a bit of childhood-favourite sugary cereal overtop adds a bit of crunch, colour and fun.