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Tara O’Brady Panelist, We Are What We Eat Tara O'Brady is the author of the bestselling cookbook Seven Spoons and the...

I'm in a great relationship and I have a strong sex drive. But although I can have an orgasm when I'm alone, I can't climax during intercourse with my partner. What can I do?

We were thrilled to host Jamie Oliver in our kitchen to celebrate his new book Save with Jamie, and even more thrilled when he whipped up an omelet for us! The celebrity chef simply charmed us all.

Associate fashion editor Ingrie Williams' pick of the month, Gap sandals, are a blast from the past

Use chocolate chunks instead of chips in this update to a classic recipe.

We crashed O'Brady's stunning kitchen to learn some of her best tricks, including new uses for an ice-cream scoop.

This warm vegetable side can be a feast in and of itself: It has a base of spiced, roasted squash that’s bulked up with grains and then topped with a clutch of fennel and herbs. The collection of components brings texture, colour and freshness to the party. The green chili paste in the dressing, a simple Middle Eastern shatta, is particularly effective, with its vibrant heat offering a welcome contrast.

A new and fun way to serve up Jell-O! It's not just for kids...we have an adult-friendly version, too.

To achieve its thin, even layers, the cake is baked in a half-sheet pan, then stacked and cut to fit snugly into silicone moulds lined with white candy melts. No moulds? Double the frosting recipe. Spread over the exterior of the cake and smooth with an offset spatula or a bench scraper. Chill until firm, then use a spoon or squeeze bottle to drip melted white chocolate or candy melts onto the top edge of the cake, allowing it to ooze over. Then coat the top of the cake with chocolate as well. Let set before serving.

The cool shiver of mint added to the chocolate feels practically made for wintertime. It’s like sunshine glinting off a snowbank. These fudgy treats are ideal partners with an espresso as an afternoon pick-me-up or to end the night.

Homemade marshmallows are Tara O'Brady's party trick. They’re surprisingly easy, one batch feeds a crowd and they are always met with delight. She took inspiration from the cookie jar for these ones, with cinnamon and buttery-dough notes and a thin dip of dark chocolate.

There’s no gettting around it—these chubby darlings take time to make. Divide the work between two days, getting a head start with the peanut butter caramel, diplomat cream (stopping before adding the whipped cream) and craquelin. The next day, finish the cream, make the choux puffs and assemble. The reward for the effort is a childhood dream made better.

Two of our favourite dishes—dal and shakshuka—unite for a filling, vegetable-laden weeknight dinner.

The Seven Spoons author talks to Chatelaine about power dynamics in the food world.