Chatelaine

Many years ago, we made a family trip to Hawaii, grandparents and all. Our memory banks are still filled with giggles as we rolled with Granny in the waves, sang Ukrainian songs, strolled along the streets of Honolulu, snorkelled in Hanauma Bay, and enjoyed endless meals together, laughing so hard we would all cry the whole time. It was, and remains, our happy place. One bite of these piña colada pancakes takes us back to those blissful stress-free days together where the only thing that mattered was which one of us was going to wear Grandma’s epic sparkly shirt that day. You can make these as individual pancakes if you don’t mind the extra work, but this easier sheet-pan version makes our busy hearts happy. — Jillian Harris and Tori Wesszer

Ginger adds warmth and spicy kick to this quick recipe. We love elegant French green beans, which are typically longer and thinner than the standard ones.

These candy-filled brownies offer a surprise in every bite. They're also the perfect way to use up leftover chocolates (if such a thing exists).

These bright and zingy pink squares are perfect on their own, but they also make a colourful addition to any dessert plate or cookie box.

These crunchy, buttery green beans come together in a flash—you can also boil the beans in advance, drain and refrigerate until you're ready to sauté.

If you have cucumbers and vinegar, you can have quick pickles in 15 minutes flat (plus an overnight in the fridge).

After a quick dip in boiling water, tender-crisp green beans are drenched in nutty brown butter and topped with toasted almonds.

These green beans are finished on the grill to add a little char before being dressed with a kicky, umami-laden sauce.

Tender-crisp green beans get a major flavour upgrade with the addition of nutty, garlicky pesto (homemade or store-bought).

The secret to these chewy squares? Maple sugar! (You can find it in fine or coarse granules or flakes, and any option will work with this recipe.)

Five-spice powder, lime juice and brown sugar add sweet and spicy kick to grilled chicken breasts. 

This recipe skips blanching and sends green beans straight to the frying pan, where they get a zippy ginger seasoning and are finished with crispy fried onions.