February 2016

Chatelaine's February 2016 issue

February 2016 cover. Photo, Roberto Caruso. Food styling, Ashley Denton. Prop styling, Rayna Schwartz. Our February 2016 issue cover. Photo, Roberto Caruso. Food styling, Ashley Denton. Prop styling, Rayna Schwartz.


  • Editor’s Letter
  • Notebook: Ms. Chatelaine, Claudia Li, plus our favourite things to do, watch and read this month.
  • One last thing: A date with Mohamed Fahmy.


  • Notes:  The must-have jacket of the season, treat your skin while you sleep, Saks opens shop in Canada and more.

  • Charmed, I’m sure: Snake-print accessories rule the runways for spring. Here are our favourite picks.

  • Modern romance: Beat the winter wardrobe blues with a few easy pieces in super-soft fabrics.

  • The new hues: Make over your makeup routine with a splash of bold colour, plus easy application tips and tricks.


  • Notes: Cozy throws and accessories, H&M Home comes to Canada, an ode to hygge and more.

  • Snow wonder: Inside the Sobey family’s wood-clad, chalet-style vacation home in Nova Scotia. paint colours of the year and how to work white into your decor.


  • Notes: The ultimate cold survival kit, how to "boost" your immunity, Dr. Danielle Martin on sleeping pills and more.

  • The case for good-enough sex: Too busy to get busy? Why lowering your expectations may be just the trick for a happy sex life.

  • Taking off the mask: After hiding her battle with depression for 20 years, Stephanie Reidy is now devoted to breaking the stigma around mental health.


  • Lives of Muslim girls and womenSeven young Canadians share what it’s like to practise their faith today.

  • Friends with benefits: The real secret to staying happy at work.


  • Kitchen notes: Five twists on hot chocolate, plus comforting miso soup, a guide to small pasta shapes and more.

  • Comfort zone: Warm up on cold winter nights with these cozy recipes that are super simple to make.

  • The dinner plan: Your guide to easy weeknight meals.
  • G’day, cake! Celebrate Australia Day by baking up a batch of lamingtons.

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