food

Spiced with cardamom and sweetened with jaggery, this classic Sri Lankan dessert puts a cozy spin on crème caramel. This recipe is excerpted from Ruwanmali Samarakoon-Amunugama's cookbook, Milk, Spice and Curry Leaves: Hill Country Recipes from the Heart of Sri Lanka.

Nothing says nostalgia quite like this vintage cocktail.

Chatelaine has long been a fan of Cake and Loaf, a Hamilton, Ont. bakery that specializes in the most magical treat combinations for baked desserts. When co-founders Nickey Miller and Josie Rudderham released their first cookbook earlier this month, we couldn't help but pour over its pages—and share a favourite recipe from it with you.

Your charcuterie board will feel anything but overdone with these creative plating ideas

The key to plant-based cooking is finding ingredients that is comparable in texture and flavour to the real deal. Here are our 10 must-have ingredients to store in your plant-based pantry, and how to use them.