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!

Chatelaine recipe redux circa 1931: Fried eggs

eggs

<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

Recipes

Chatelaine Kitchen

Your neighbors will be knocking down your door when they know what you have cooking, or rather freezing inside!

Homemade frozen treats for a few bucks a pop

Daily Steal

Inspired by Nordicware’s bundt pans, our food director Claire Tansey made two of the prettiest cakes—without a piping bag or dollop of buttercream in sight!

The best thing Food Director Claire Tansey made this week

chocolate cake

Raspberries add a dose of antioxidants and give this dessert its sweet-tart taste. Try it, and snap a pic for our Cooking Club challenge at Chatelaine.com!

Cooking Club: Your next challenge is Bushberry Cake!

<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

For Cake Week, we chose our Pink Ombré cake as our Cooking Club Challenge. Check to see if your photo made it into our photo gallery at Chatelaine.com!

Chatelaine Kitchen

Chatelaine recipe redux circa 1931: Eggs

Homemade frozen treats for a few bucks a pop

Why our food director Claire Tansey loves bundt cake

Cooking Club: Your next challenge is Bushberry Cake!

Cooking Club: Your best pink ombré cake photos!