Chatelaine

It can be hard to think of establishing a rainy day fund at a time when you have even less money to save, but you will thank yourself later.

From cute home accessories to travel essentials to a genius stain-removing stick that several staffers swear by.

It’s time to bring back the Blue Lagoon, a guilty-pleasure drink that was invented half a century ago in Paris at the iconic Harry’s New York Bar. This version has a significantly more complex flavour than the classic, thanks to the addition of ginger juice, coconut milk and Italian lemonade. We’ve also given it a Canadian nod: “Les barachois” is a term for the coastal lagoons of Atlantic Canada and Quebec.—Christine Sismondo

Good-quality chorizo can be hard to find, so we’re making our own. If you’d prefer to use store-bought, make sure you’re buying fresh Mexican chorizo, not the cured Spanish kind.

These nachos are topped with seasoned ground beef, queso and dill pickle and are inspired by cheeseburgers that recipe developer Lindsay Guscott has eaten in Mexico.

Two experts answer all of your burning questions.

Tinga, a mixture of shredded chicken, tomatoes and chipotles, is a traditional filling for tacos and tortas and also makes a delicious nacho topping with its own built-in salsa.

Nothing is more synonymous with summer than a massive scoop of ice cream. Whether you have an ice cream maker or not, making your own is a cinch—and totally worth it.

Expert tips to get the fit right every time.

Instead of a stripe of syrup, our version of this Canadian classic is infused with licorice-root tea for a glorious flavour.—The Chatelaine Test Kitchen and Michelle Lucas Larving

This simple recipe from 2015 is summer in a scoop.—The Chatelaine Test Kitchen and Michelle Lucas Larving

Crushed whole coffee beans make the most impact when paired with good-quality dark chocolate.—The Chatelaine Test Kitchen and Michelle Lucas Larving