April 2016

The name's a bit misleading: These casual, not-too-sweet cakes aren't coffee-flavoured, they're meant to be enjoyed with coffee instead.

These spring buns are light, airy and drizzled with the thinnest (but most delicious) glaze. The fresher from the oven they are, the more addictive every bite will be.

Italian and Greek cuisines both feature a braided Easter bread dotted with colour-tinted hen's eggs. Although we love the classic recipe, we're partial to tucking candied eggs into these mini loaves just after baking for a hit of chocolate.

A zesty, moist cake with a surprisingly delicious star ingredient.

This potato salad recipe is a Chatelaine Kitchen favourite—it’s all about the tangy pickles!