Chatelaine

"We as Indigenous People don't need to do anything. Our healing is our own. It is unique to us and doesn't need to be performed. All we need to do is love each other and be there for ourselves, our loved ones, and our communities."

The combination of sweet and savoury in this recipe, from Ixta Belfrage's new cookbook Mexcla, is perfect. There is no greater union than that of pork and pineapple; the pork here comes in the form of ’nduja, a spreadable chili-spiked sausage from Calabria. Add chicken, pineapple, chipotle and tangerine to the mix and you’ve got yourself a party.

After my mother was killed by her ex-partner, an inquest into her death deemed intimate partner violence an epidemic. Why I believe a more empathetic justice system is the first step to solving the crisis.

The timely book that's on our editors' must-read list this fall.

As the incredibly candid, occasionally controversial and consistently top-rated lifestyle show kicks off its 10th season, Courtney Shea considers the factors behind its outspoken success.

Their whimsical creations are guaranteed to brighten up your home.

These pickled onions add flavour and texture to tacos and salads and keep well in the fridge for about a week.

When cookbook author Diala Canelo was growing up in Santo Domingo, every celebration, birthday and Sunday lunch would end with a delicious flan. This one is made with coconut milk, which creates a velvety- smooth custard and adds a rich tropical flavour.

Once you make this creamy, versatile sauce, you’ll always keep a jar in the fridge to drizzle over tacos, salads and grilled fish.

Cumin and lime give the fish so much flavour! You can pan-fry the fish or grill it—whichever way you choose, you’ll come back for more.

This sweet and tangy taco topping is also perfect for salads or grain bowls.

Eggplant on tacos? You bet! Crispy and spiced with za’atar, this is a topping both vegetarians and meat lovers alike will adore.