Magazine
Home cooking embraces the best of the best from around the world. A zesty chili sauce is the base for the oozing eggs, topped with crunchy shallots and cilantro.
Sinfully delicious, personal soufflés boast luscious smoked salmon, a warm cheese sauce and hidden nuggets of chèvre.
We tried our hand at molecular gastronomy by making creamy gelées to top this cool cucumber soup.
Topped with fresh mozzarella, tomato and basil, this quick dinner pairs well with a glass of aromatic bubbly.
Learn how to pipe beautiful, ruffly rosettes and make your next cake an amazing show-stopper! Watch our how-to here:
Chatelaine