Chatelaine

Japanese-style curry tips on the sweeter side of the spice scale, making this weeknight hero perfect for people who'd like a little less heat.

Filled with wonderful wintery vegetables, this salad is a great way to pump up your nutrient intake (it’s loaded with Vitamin A).

Traditional coq au vin uses red wine, which can result in a slightly purple finished dish. This white-wine version is considerably more elegant, and perfect for an easy dinner party.

The humble brownie has escalated in years gone by into the must-have product in any and every café, pâtisserie or restaurant. I think we love it because it is just so versatile as a dessert – enjoy it hot with ice cream, chilled and fudgy from the fridge, topped with ganache or simply dusted with icing/confectioners’ sugar or cocoa powder. And best of all there isn’t that much washing up at the end!

Creamy shrimp, tangy pickled beets and hearty rye bread make for a sophisticated, yet simple sandwich.

Craft stylist Reva Quam shows you how to make confetti poppers out of noisemakers for New Year's Eve. A few minutes and a few materials make festive glitter dispensers.

Sommelier Sara d'Amato and our kitchen present this month's ideal match: Viognier and a turkey & prosciutto panini with sage.

Fitness expert Eva Redpath, of Toronto's Equinox, introduces this challenging workout and offers moves you can incorporate into your fitness routine.

From comfort food makeovers, to super-salads, our best pie ever and a creamy squash soup – these are the recipes you liked best this year.

Country charm and pretty plants reach heavenly heights in Alison Westlake's home as she gets ready for the holidays.

From relationships to money, find out what's in store for the next 12 months.

For our most recent challenge, we asked you to bake holiday cookies. Here’s the prize-winning photo, and all the other great entries!