From crushed tomatoes to ricotta cheese to dulce de leche, here are some great recipes to make the most of your ingredients from our November issue

dessert

<img src="http://www.chatelaine.com/wp-content/uploads/2015/04/Triple-Tested.png" style="float:left;padding-right:4px;width:120px;"><strong>Welcome to The Chatelaine Kitchen.</strong>
 
What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

Recipes

Chatelaine Kitchen

recipe

In this monthly feature, Chatelaine's food editor, Claire Tansey, answers all your cooking and entertaining questions

olive oil

My visit to Cleveland, Ohio unearthed a string of unconventional Polish delights. Here are 5 Polish-inspired recipe ideas for your next meal

In the Kitchen

Nathan Myhrvold, the author behind the uber-popular cookbook, Modernist Cuisine, shares his three best and cheap kitchen secrets

In the Kitchen

10 recipes for this month's leftover ingredients

How to make the perfect pastry for an apple pie

Ask Claire: How to peel squash and cook with tofu, miso paste and olive oil

Five Polish-inspired recipe ideas

Why you should put wine in the blender and two more surprising cooking tips