The Editorial Team of Chatelaine magazine.
Instructions
Instructions Ottawa craft maker Betty McKeown is not only a frequent party giver, but is often called upon for recipes such as...
Instructions This Austrian specialty traditionally uses veal, but thin cutlets of pork, turkey and chicken are less expensive--and...
Instructions Jazz up a roast turkey breast with Asian flavours. Leave the skin on during cooking for maximum taste and...
Instructions Sautéed red onion gently tames the assertive taste of brussels sprouts and bacon adds a marvelous smoky taste. You...
Instructions When hot 'n' spicy beckon, whip up in minutes this satisfying dinner that's light on fat and high on appeal.
Instructions An orange juice baste spiked with a sprinkling of cayenne provides a spice lift to tender shrimp. Finish with a...
A saucy roast chicken dinner, complete with potatoes and vegetables, takes a lot less work than you think.
Instructions Traditionally, fuel was not available for long simmering so oriental soups were cooked quickly, but flavour was not...
Instructions While the hot grill caramelizes the touch-of-honey coating, the pineapple becomes very juicy. With its refreshing...
Instructions Roast a mélange of vegetables, enough for a big family gathering or several light suppers, as ratatouille is an...
