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Crisp, slightly peppery and a gorgeous shade of magenta, watermelon radishes are a surprisingly sexy veggie.

From crushed tomatoes to ricotta cheese to dulce de leche, here are some great recipes to make the most of your ingredients from our November issue

This sweet summer fruit is a go-to for dessert, but it can also be a bright and savoury addition to dinner.

The hunky Australian chef and cookbook author dropped by the Chatelaine Kitchen and showed us how to prepare grilled chicken with arugula and zucchini salad, from his new cookbook What's for Dinner?

We've got a dessert for every plant-based craving, including an ultra-classic banana bread.

Turn canned salmon into a fresh and fast protein-packed dinner.

Dark sweet cherries, salty sun-dried olives, soaked walnuts and parsley are tossed with vinegar and oil for an intense combination that can top anything from creamy ricotta to pork tenderloin or make a unique addition to a charcuterie board.

This cruciferous vegetable is a chameleon in the kitchen. From hummus to creamy soup or a fun take on vegetarian wings, it can be (almost) anything you want it to be.

Switch up a picnic classic by adding a new dressing or an unexpected accent to the usual potato salad combo

Instructions Kitchen Tip: Toast spices in a frying pan over medium for 1 to 2 min. It will enhance flavours. Kitchen Tip: Get our...

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Packed with fresh herbs, and tossed in zesty dressing this smoked trout salad will become a family favourite right away.

Look for spiralized zucchini in the produce section of your grocery store to cut down on prep time.

How to use up the loose ends left over from this month's recipes.