Chatelaine Kitchen

Four cool things our kitchen team loves this month

With the arrival of fall, we all feel like getting a fresh start — here are four things inspiring our kitchen as we welcome the arrival of a new season.
Four cool things our kitchen team loves this month

4 ways to enjoy every bite

Grow some greens

Summer is winding down, but we love cooking with fresh herbs all year round. So now we’re using this brilliant new self-watering window box planter. Easy, sleek, fun . . . and beautiful!

Patch planter, $38,

Sept 2013, herbs in patch planter

Mix & match cuisines

“My Korean forefather’s love of pickling is rivaled only by Southerner’s love of pickling. Barbecue, with its intricate techniques of marinades and rubs, is the backbone of both cuisines.” So begins Edward Lee’s drool-worthy new cookbook. This Korean-American chef lives in Kentucky and marries the best of both cuisines, with recipes like Tamarind-Strawberry Glazed Ham, Kimchi Poutine and Rice Bowl with Tuna and Pork Rinds.

Smoke and Pickles, Edward Lee, $35.

Four cool things our kitchen team loves this monthPhoto by Sian Richards

Simplify salad prep

As we get back into the swing of things as summer ends, we’re determined to bring more salads for lunch. This new slicer-grater makes quick work of the prep, and we love that the machine is easy to use and small enough to store in a cupboard.

Fresh express slicer, $120,

Sept 2013, fresh express slicer

Dress to thrill

It takes a special vinaigrette to impress us—and that’s just what happened on a recent trip to B.C.’s Okanagan. Little Creek’s Original is creamy, tangy and oh so flavorful. We love it on greens, but it’s even better as a dip for fresh veggies.

Dressing, $7 each,

Sept 2013, Little Creek DressingPhoto by Sian Richards


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