PB&Js are one of the ultimate comfort foods — and for our April issue we decided to sweeten the deal even more, and turn it into a decadent dessert!
Michelle Lucas Larving
Get the look at home with these light blue nail polishes.
Andréanne Dion
Halo-halo, a popular parfait-style dessert from the Philippines, is a mix traditional and not-so-traditional dessert ingredients that makes for a uniquely memorable and exotic treat!
Chatelaine
Instructions Peanut butter and jelly isn't just for lunchtime. Kids will love our spin on their favourite sandwich with yummy...
Camilla Wynne wrote the book on making inventive, flavourful jams, jellies and preserves—so we asked the preserving pro (and pastry chef!) to share some of her favourites.
Camilla Wynne
Chefs Yotam Ottolenghi and Helen Goh create show stopping dessert recipes that truly work for the home baker.
Sue Riedl
We dug through hundreds of issues to find recipes from every era of this magazine and asked local cake designers to interpret them in their own style. The end result? A very celebratory spread.
Let strong silhouettes and textures do the talking.
Slather them with jam for breakfast or add herbs and butter to pair with a meal—warm, fresh and flaky scones can do it all.
Heather MacMullin
We're here to show you how to make the ultimate sufganiyot, or jelly doughnuts—with a critical tip from pastry master Yotam Ottolenghi.
Amy Grief
Making this sweet and spicy jelly is easier than you think. Here's how to put away batch of the spread in under half an hour. Get the <a href https://chatelaine.com/recipes/red-pepper-jelly/.
Forget what you remember from Granny's kitchen. Preserving what's in season is fun and easy — and doesn't have to take all day.
Editor's pick: Tracy's Wine Jellies
John Di Marco Producer: Jen O'Brien Host: Victoria Walsh