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Quick Weeknight Dinners

How to use your leftover orange slices from this month's recipes. Find more recipes at Chatelaine.com!

Leftover orange slices

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Leftover ingredients

Recipes

How to use your leftover plum tomatoes from this month's recipes. Find more recipes at Chatelaine.com!

Leftover plum tomatoes

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How to use your leftover green onions from this month's recipes. Find more recipes at Chatelaine.com!

Leftover green onions

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Chatelaine's Food Director, Claire Tansey, demonstrates how to do a one-pan version featuring a French classic, and a one-pan dessert (ready in just 20 minutes!). Watch here for all her tips and tricks.

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Chatelaine's Food Director, Claire Tansey demonstrates how to make two recipes from our February 2015 One-pot wonder feature. Watch for tips on making our spinach and feta pan pie, and our hearty chili and cornbread.

Flavoured salts are quick and easy to make. Here are 8 great salts to try at home.

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salt

Cooking tips

Reap the many health benefits — improved digestion, increased energy — of coconut oil with our pro tips.

How to cook and bake with coconut oil

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Cooking

<img src="http://www.chatelaine.com/wp-content/uploads/2015/04/Triple-Tested.png" style="float:left;padding-right:4px;width:120px;"><strong>Welcome to The Chatelaine Kitchen.</strong>
 
What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

Chatelaine Kitchen

French onion soup is one of our favourite comfort foods, and preparing it in the slow cooker makes it that much easier. Read more at Chatelaine.com

Your next challenge is...French onion soup!

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<h3>Welcome to the Chatelaine Cooking Club!</h3>

How does it work? The first Friday of every month we send out the call for you to recreate a winning dish we’ve selected from the current issue of Chatelaine.
Then what? All you do is chop, stir, cook or bake it up, snap a photo of your culinary prowess, send it to us, and at the end of the month, check back at Chatelaine.com to see if you submitted the prize-winning photo, or have been featured in our Chatelaine Cooking Club gallery! 

Cooking Club

From julienning to dicing, brush up on your knife skills with these classic cutting and chopping techniques.

Knife skills 101: Five basic cuts

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Orange slices

Plum tomatoes

Green onions

One-pot wonders: Coq au vin blanc and a sweet Dutch baby

The very best of Chatelaine straight to your inbox.

One-pot wonders: Chili with Cheddar Cornbread and Spinach and Feta Pie

How to make (and use) flavoured salts

How to cook and bake with coconut oil

Your next challenge is...French onion soup!

Knife skills 101: Five basic cuts