Magazine
Sinfully delicious, personal soufflés boast luscious smoked salmon, a warm cheese sauce and hidden nuggets of chèvre.
Chatelaine
We tried our hand at molecular gastronomy by making creamy gelées to top this cool cucumber soup.
Our kitchen team hit the Chatelaine archives to find headline-making trends from the past 85 years. This week, eggs are given a delicious 21st century spin!
A fun, flavourful and spicy dish, made with only a handful of ingredients. Pair it with a tart, dry white wine for dinner tonight.
In photographer Irina Werning's Back to the Future series, she has subjects replicate old photos of themselves to mesmerizing effect.
