Chantal Braganza

It’s been a tough few years. Seven writers reflect on the last time they really let loose—from mundane at-home fun to extraordinary special events.

Build your own foodie gift basket with these homegrown delights.

Beautiful, clever items they'll actually use!

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

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

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

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

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.

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.

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

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

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