Chantal Braganza

Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.

Latest from Chantal Braganza

This Indian Cookbook Makes The Case For Buying Fewer—And Better—Spices

This Indian Cookbook Makes The Case For Buying Fewer—And Better—Spices

After 30 years of teaching the principles of Indian cuisine, Arvinda and Preena Chauhan are launching their first cookbook.

"With Vegetarian Cooking, You Need to Add Things Rather Than Think About What You’re Taking Out"

"With Vegetarian Cooking, You Need to Add Things Rather Than Think About What You’re Taking Out"

The Evergreen Kitchen creator’s new book shows how better vegetarian cooking can be a lesson in better cooking overall.

The Only Thing My Grandmother Cooked

The Only Thing My Grandmother Cooked

Read this excerpt from the freshly-released anthology What We Talk About When We Talk About Dumplings.

The Standout Skillet Chicken Recipe From A Former Ottolenghi Protégé

The Standout Skillet Chicken Recipe From A Former Ottolenghi Protégé

Ixta Belfrage’s proves that the culinary world’s f-word—fusion— is not just possible but also an exciting way to cook.

Fresh Tortillas

Total 25 min

Fresh Tortillas

While corn tortillas made from masa (maize dough) are traditional for tacos, this wheat flour version, popular in Northern Mexico, doesn’t require a tortilla press.

Total 25 min

Homemade Marble Cake

Homemade Marble Cake

This cake is the homemade version for Zeke Goodwin's Milk Punch Marble Cake (link to the recipe below), a twist on tres leches that uses whipped cream, toasted coconut, and a Caribbean cream-based cocktail for extra flavour. If you're short on time a store-bought marble cake will also do the trick.

A Beginner’s Guide to Pét-Nat, A More Affordable Champagne Alternative

A Beginner’s Guide to Pét-Nat, A More Affordable Champagne Alternative

Despite their more easygoing nature, these are not your mass-marketed bubbles. Pét-nats are hand-crafted boutique wines, made with love.

Gelatina Mosaico

Total 20 min

Gelatina Mosaico

On childhood trips to visit family in Mexico, I looked forward to running to the nearest corner store and digging into a cup of cold gelatina. Also known as gelatina mosaico (stained glass jelly) in Mexico and Brazil, this no-bake dessert is made from sweetened condensed and evaporated milks, and chopped Jell-O. You can set it in eight to 10 cups for a quick dessert fix, or in a Bundt pan for an easy summer stunner, as we've done here. This recipe makes a pretty firm-set cake; you can reduce the unflavoured gelatin amount by 1/4 for a wobblier one. —Chantal Braganza

Total 20 min

How To Cook Dried Beans So They’re Perfectly Tender Every Time

How To Cook Dried Beans So They’re Perfectly Tender Every Time

This pantry superstar is simple to use, inexpensive, nutritious and versatile.

Celebrate Indian Home Cooking With This Plant-Based Thali Feast

Celebrate Indian Home Cooking With This Plant-Based Thali Feast

Cookbook author Maunika Gowardhan shares her love of the feast-on-a-platter that is thali with vegan dishes from across India.

What’s The Best Boxed Brownie Mix In Canada?

What’s The Best Boxed Brownie Mix In Canada?

The winner was rich and fudgy, proving there’s no shame in the boxed-mix game.

Three Recent Cookbooks That Made Me Want To Cook Again

Three Recent Cookbooks That Made Me Want To Cook Again

A succession of new-ish books are tackling what keeps us from cooking, what can make cooking suck—and why it’s worth it regardless. In the process, they’re questioning what a cookbook should even look like.