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    Quick Weeknight Dinners

    Two ways to cook with rhubarb

    Two ways to cook with rhubarb

    Food director Claire Tansey demonstrates how to make a savoury rhubarb sauce and a tangy, delicious rhubarb cocktail.
    Cook the cover: your next challenge is superfood salad

    Cook the cover: your next challenge is superfood salad

    Main course salads have never been more popular, and we couldn't be happier. So let's bring on spring, and whip up a healthy salad tonight!
    Three new ways to use a waffle iron

    Three new ways to use a waffle iron

    Don't let your waffle iron gather dust in the cupboard. There's more than just one way to use it — so let's dig them out and use them for more than our favourite breakfast staple.
    A dumpling dinner party menu

    A dumpling dinner party menu

    Who doesn't love dumplings? With these easy recipes and how-to videos, the next time you're entertaining, you'll knock it out of the park. From dinner to dessert, we've got you covered.

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    Fresh spring vegetable recipes
    Spring recipes

    Fresh spring vegetable recipes

    From creamy brussels sprouts to grilled asparagus and veggie sautés, take advantage of the seasonally rich produce aisles and freshen up dinner with lots of bright spring vegetables.
    April’s wine list: five food and wine pairings
    Chatelaine Kitchen

    April’s wine list: five food and wine pairings

    From a crisp grüner veltliner to an intense pinot noir, these are the wines to sip with this month’s recipes.
    Parmesan
    Recipes

    Parmesan

    Here's what we suggest you do with leftover parmesan.
    No-salt beef broth
    Recipes

    No-salt beef broth

    Here's what we suggest you do with leftover no-salt beef broth.
    Bacon
    Recipes

    Bacon

    Here's what we suggest you do with leftover bacon.
    The cover of Chatelaine's Spring 2026 issue.

    Subscribe to Chatelaine!

    A Bright Spot: Our Spring 2026 issue features 12 colourful DIY decor hacks from guest editor Alexandra Gater. Plus, recipes for protein-packed breakfasts, cheese soufflé and a dreamy rhubarb cake.

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