Search

Beef, parsley, egg, salt and milk-soaked rye bread are the base of these mouthwatering meatballs. Serve with a tart and crunchy kale salad.

Don't just stop at drizzling the sweet stuff over your pancakes—it has plenty of amazing uses in the kitchen.

Whether you're a chocoholic or just have occasional sweet urges, one of these chocolate recipes is sure to meet your needs

This is Cooking the News, a daily column that pairs food with the news.

Quick and simple recipes to please even the pickiest palate

Carve out space in your meal plans for extra vegetarian dishes—you're going to need it.

Low-fat diets and food can actually hinder your weight loss goals. Find out which fats to avoid and the good, healthy fats you can eat more of

Mastering the perfect summer hair style — low maintenance and fresh-from-the-beach sexy — is easier than you think.

Instructions Kosher salt cuts through some of the bitterness of the lemon, making this a preserve go a long way in many...

Plus four delicious vinaigrette recipes, backed up by science.

While some GF baking falls flat in the taste and texture departments, these cookies are rich and delicious – made with a variety of flours to help mimic the mouth feel of gluten, they can easily stand up against their wheat counterparts.

Choose foods and recipes that are good for your ticker

About the Chatelaine Cooking Club: Every other Friday we send out the call for you to recreate our ‘Recipe(s) of the Week,’ winning dishes we’ve selected from the current issue of Chatelaine or seasonal archives. 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 in two weeks, check back at Chatelaine.com to see if you’re featured in our Chatelaine Cooking Club gallery! We’ll contact you if your photo wins the challenge. Click through the gallery to get all the details on how to submit your photo and enter. (Remember: the more creative your photo is, the better!)

With its ridged skin, acorn squash is challenging to peel; just leave the peel on, it’s edible and will become soft when cooked.