Chatelaine

A charismatic young woman is hell-bent on gaining her independence in early 20th-century Boston

Author of our January Book Club Pick of the Month The Boston Girl, shares details about Rockport Lodge, her debut novel The Red Tent, and writing about women.

The holiday season is winding down, but there's still one last party to plan. How about ringing in the new year with artfully arranged (and oh-so-delicious) appetizers and hors d'oeuvres?

Famed English author of the Shopaholic series talks fame, Hollywood, and Becky Bloomwood Brandon's next adventure.

Treat everything from acne to wrinkles with these all-natural oils straight from Mother Nature.

Craft stylist Reva Quam shows us how to make a heart glass and cupid's arrow swizzle stick. This project is perfect for a love potion or a Valentine's Day drink.

These cute and cozy toques will take you from the street to the slopes in cool-kid style.

We worry about “catching” illnesses, but there are some that lie dormant, waiting to launch a surprise attack. Here are three of the most common — and how you can protect yourself.

Tangy, cheesy and crazy delicious, this is an easy appetizer everyone will love.

This intriguing dish includes many of the classic flavours of paella, like saffron, paprika and peppers, but with instant-cooking rice noodles in place of high-maintenance rice.

It’s a match made in heaven, and now it all comes out of one pot. Smoked paprika adds depth of flavour and differentiates this from everyday chili; buy either mild or spicy, depending on your preference.

Frozen lobster tails can be found in the seafood section of the grocery store. To remove the meat from the shell, thaw tails in cold water, then cut both edges of the soft underside down to the fin with clean kitchen scissors. Remove the underside; then you can easily pull out the tail meat.