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This recipe has not been tested by the Chatelaine Test Kitchen.

This one-pan meal, filled with mushrooms and topped with cheese, is a dinnertime winner.

You can't go wrong with a classic. With a good-quality barbecue sauce, you can whip up these ribs without long marinating times.

Served over creamy polenta, this pulled pork dish is a delicious mix of two winter favourites: tender, saucy meat, and sweet onions.

On busy nights one-pan wonders bring big flavours to the dinner table (with less mess!)

This one requires a bit of prep—the cashews need to soak overnight—but it’s well worth it. With the addition of chickpeas, this salad makes a worthy main meal or a very satisfying side. 

Pan sauces are easier to make than you think: our mushroom sauce gets added flavour from cooking the steak in the same pan.

Channel your inner control freak and assign your guests the dishes you would like them to bring.

The plant-based cooking chronicled on Bri Beaudoin's Evergreen Kitchen blog never feels like a compromise. Case in point: this hearty toast with fungi, a mighty B.C. crop.

Packed with mushrooms, a sprinkle of parmesan and a boatload of flavour.

Let's break out all of summer's best hits for the first long weekend of the season.

Who better to teach us all the secrets behind the best-ever pasta than the mother of all Italian cooking herself? Culinary superstar Lidia Bastianich visited our kitchen to share wisdom that’s survived generations. Buon appetito!

Real Canadian families share their personal stories about the surprising power of baking.

If you're not using leftover rice, you're doing it wrong.