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Sep 3, 2024 | 
chatelaine.com | Jennifer Pallian
Recipe and text by Jennifer Pallian. Produced by Sun Ngo. Photography by Christie Vuong. Food styling by Michelle Rabin. Prop styling by Nicole Billark. Turkey is my favourite part of Thanksgiving: it delivers rich flavours and leftovers for days. I still sometimes love to roast a whole bird for the “oohs” and “aahs” it elicits as it appears on the table. But if it’s just our family—or if I’ll be carving up the turkey in advance—spatchcocking is my go-to method for quick, even cooking.
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Sep 3, 2024 | 
chatelaine.com | Jennifer Pallian
Recipe and text by Jennifer Pallian. Produced by Sun Ngo. Photography by Christie Vuong. Food styling by Michelle Rabin. Prop styling by Nicole Billark. Spatchcocking a bird—whether chicken, turkey or otherwise—involves removing the backbone and then pressing the body flat against the roasting pan.
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Jul 17, 2024 | 
chatelaine.com | Jennifer Pallian
Thai peanut pasta salad. (Recipe by Jennifer Pallian. Produced by Sun Ngo. Photography by Christie Vuong. Food Styling by Ashley Denton. Prop Styling by Christine Hanlon.)There’s nothing I love more on a balmy evening than tucking into a bowl of cold penne mixed with a variety of crisp veggies and herbs. Drape it all in a tangy dressing and it’s the ultimate summer comfort food. Making pasta salad may seem effortless, but there’s science involved in nailing the best texture and flavour.
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Jul 17, 2024 | 
chatelaine.com | Jennifer Pallian
Recipe by Jennifer Pallian. Produced by Sun Ngo. Photography by Christie Vuong. Food Styling by Ashley Denton. Prop Styling by Christine Hanlon.
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Jul 17, 2024 | 
chatelaine.com | Jennifer Pallian
Recipe by Jennifer Pallian. Produced by Sun Ngo. Photography by Christie Vuong. Food Styling by Ashley Denton. Prop Styling by Christine Hanlon.
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Mar 19, 2024 | 
chatelaine.com | Jennifer Pallian
I am not vegan. But guess what? I have a good friend whose child is allergic to eggs, my mom is lactose intolerant and on more than one occasion, I’ve found myself 18 dirty dishes deep into a baking recipe before realizing my husband had snuck the last few eggs into his omelet.
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Nov 24, 2023 | 
chatelaine.com | Chantal Braganza |Tara O'Brady |Julie Van Rosendaal |Suzanne Barr |Camilla Wynne |Jennifer Pallian
This year, we wanted our holiday dinner to be a potluck, but we had a small problem: As the name suggests, Chatelaine’s Cross-Canada Test Kitchen contributors live all across country! The next best thing? Inviting the team’s editorial staff for the shoot and to share these delicious party-worthy recipes, which were sent with love from our contributors. They’re travel-friendly and designed to impress, and we know you’ll enjoy them as much as we did on this glittery evening.
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Nov 21, 2023 | 
chatelaine.com | Jennifer Pallian
Every day at around 1 p.m., my stomach rumbles, reminding me to snap shut my laptop and shuffle to the kitchen to build my hearty lunch salad: leafy greens and toppings of different textures piled high with some protein. The whole plate gets drizzled with a velvety vinaigrette that softens the bitterness of the greens and highlights the sweetness of the veggies while seasoning it all to crisp, bright perfection.
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Nov 9, 2023 | 
chatelaine.com | Jennifer Pallian
To me, there is almost no pleasure greater than watching a few buttery pastry shards fly as my fork sinks without resistance into a golden pie crust. I just know it’s going to be good. Pie pastry is tricky to master, because you want to achieve two opposing things at once: a flaky, tender, unstoppably delicious crust and a crust that’s strong enough to hold your careful crimping with swagger. This is elusive, because the science behind each goal is totally at odds.
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Oct 13, 2023 | 
chatelaine.com | Jennifer Pallian
The “best” chocolate chip cookie is such a subjective concept. For me, it has to have a golden, crispy exterior and a soft, chewy interior with just enough melty, slightly bitter chocolate chips to balance the sweetness of the dough. Because everyone has their own perfect chocolate chip cookie in mind, I won’t claim to have the ultimate recipe. What I can offer is a scientific breakdown of how different ingredients and techniques influence the results so you can bake your own version of perfection.
