Dinner

This is a my version of Newfoundland and Labrador’s classic cod au gratin. Using Italian breadcrumbs adds more seasoning to the crispy topper and Gruyère is an ideal cheese choice: it melts well into the sauce and adds a nutty flavour that doesn’t overwhelm the delicate fish. Most restaurants in Newfoundland and Labrador serve this as a main dish with a roll or crusty bread, but it is also served on top of potatoes or rice. — Gabby Peyton

Chili doesn't have to cook for hours. Make our triple-tested easy chili recipe in less than an hour—using many pantry and fridge staples, too.

Buckwheat gives these hearty, filling pancakes a savoury, earthy flavour.

Braising is one of the Chatelaine Kitchen's favourite cooking techniques. Here are our tips for nailing your braise.

Instructions If there were a race for chili-making, this speedy recipe would win gold. Our secret? Spicy sausages, which give this...