Sugar-free ketchup. Photo, Erik Putz.
This 20-minute pasta is almost as simple as it gets: throw the sauce’s ingredients into the blender, blitz until smooth, then pour over hot noodles. Get the recipe.
Photo, Sian Richards.That’s right — you can throw all the ingredients into one pot for this one, and it’s ready to eat in just 25 minutes. Get the recipe.
Photo, Sian Richards.Barbecued steak season isn’t far off, guys. Get the recipe.
Phptp, Roberto Caruso.In Turkey, breakfast isn’t just a meal — it’s an event, filled with savoury spreads, cheese-studded salads and stuffed flatbreads known as pide. Ground beef and lamb are both traditional choices, but you can swap in spinach and feta for a vegetarian take. Get the recipe.
Photo, Sian Richards.Celebrate warm food and sweater weather with this colourful bowl of soup – it’s pure comfort on a wintry day. Get the recipe.
Photo, Roberto Caruso.This saucy garlic-chicken pasta is what easy, weekday eats are all about. Pair with crusty french bread and red wine, and dig in. Get the recipe.
Photo, Erik Putz.Simple lettuce wraps that add an extra dose of crisp veggies to your plate, and great Mediterranean flavours. Get the recipe.
Photo, Roberto Caruso.Make tonight pasta-night with a mouthwatering plate of saucy noodles. Uncork a bottle of red for the table, sit down and dig in. Get the recipe.
Photo, Sian Richards.Mole is a rich and complex Mexican sauce used to simmer various kinds of meat. This dish can be made up to 3 days in advance. Get the recipe.
Photo, Roberto Caruso.A hearty soup for the chilly, rainy days of spring. Get the recipe.
Photo, John Cullen.Did you know one tablespoon of ketchup contains about a teaspoon of sugar? Here’s our fix. Get the recipe.
Photo, Erik Putz.A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender. Get the recipe.
Photo, Roberto Caruso.This recipe is one dish, two ways! Save the leftovers from tonight, and turn them into an amazing lentil ragu tomorrow night. Get the recipe.
Photo, Sian Richards.This post is part of Spend It Better, a personal finance collaboration between Chatelaine and MoneySense about how to get the most for your money. You can find out more right here.
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