The Editorial Team of Chatelaine magazine.
Instructions
Instructions To avoid charring chicken, precook in the microwave, then quickly brown over a hot barbecue. Or, slow-cook over a low...
Instructions Rules were meant to be broken, even with Mom's classic apple pie! We've embellished our ample apple filling with...
Instructions Jeanne McCauley of Richmond Hill, Ont., came up with this easy dish, which lets her spend time in the backyard...
Instructions Mustard was made for ham, so use it as a primer coat on a party-size ham, then finish with a golden crumb top coat.
Instructions Break out the finger bowls. These sticky ribs are so scrumptious and easy to make you'll yearn for them all winter...
Instructions Spear pieces of fruit or squares of pound cake to dip into this rich warm chocolate sauce. There's a nice contrast...
Instructions Aromatic thyme, onion and garlic spread under the chicken skin permeates both the mild white and richer dark meat as...
Instructions Served with mangoes, Meena Pathak's favourite fruit, this thick, sweet yogurt cream with its underlying flavours of...
Instructions My Indian dinners aren't complete without a curry. This thick coconut sauce is the real deal--wonderfully rich and...
It's hard to beat a good butter tart, but these squares have all the gooey greatness and you don't have to fiddle with pastry. Just pat the shortbread crust in a pan and spoon the filling over top. What could be easier?