Chatelaine

Improve the depth of flavour in your soups and sauces with this essential kitchen skill.

Subtly sweet, with notes of Earl Grey tea and orange zest, this is an easy, cozy cookie to have with your afternoon cuppa—or at any time of the day. 

What's the difference between green onions and scallions (hint: nothing), plus everything you need to know about cooking with onions.

Table settings, candlelight, a glass of something delicious and a plate of something impressive, all ready in under an hour. Whether you celebrate Valentine’s Day or not, the dreary midpoint of winter is the perfect time to remind yourself of the pleasures of a great meal.

They're an extremely versatile (and affordable) pantry staple, rich in fibre and protein.

You can swap the fruits, the fats and the flour in this flexible recipe and still end up with an amazing cake every time. We dressed this one up in the style of a schiacciata con l’uva, a type of Tuscan flatbread made during harvest using wine grapes and fennel seeds.—Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky of Elena

Crunchy? Check. Garlicky? Check. Quick and easy? Check. These simple-to-make croutons make an ideal topping for Elena's Kale! Caesar! Salad.

This is the salad equivalent of getting catfished. All the ingredients come together to trick your brain into thinking you’re eating a delicious Caesar salad, but there’s no mayonnaise and no anchovies anywhere in the recipe. The only thing it has in common with a Caesar are the croutons and the cheese (which we really couldn’t live without). Hail, Caesar!—Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky of Elena

This Italian condiment is creamy, salty and fishy in all the best ways, and pairs perfectly with Elena's Tomato Tonnato.

These Seasoned Breadcrumbs add extra flavour and texture to Elena's Tomato Tonnato, a fresh take on the classic vitello tonnato. 

When we decided to write this book, our first thought was, “You know what the world needs right now? Another take on vitello tonnato!” Just kidding— nobody needs another version of this classic Piedmontese dish. But because tomato season is so special and because Ryan’s and Steph’s moms really love this version, in which savory beefsteak tomatoes play the part of thinly sliced veal, we just had to include it.—Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky of Elena

This hot honey recipe from the Elena team is the perfect accompaniment to their Dany Pizza, a nostalgic ode to a Montreal classic.