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I've been cooking this strata for years, and my family just can't get enough! Fresh basil gives the healthy brunch dish an added flavor boost.
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This easy blender virgin pina colada recipe is a family favorite on a hot day. It creates a nonalcoholic mocktail with the same creamy texture and tropical pineapple-coconut flavor as the original.
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Embrace the flavors of fall with pumpkin whoopie pies. Our recipe combines spiced pumpkin cookies with a fluffy cream filling for a seasonal dessert appropriate for autumn gatherings and Halloween parties.
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We make our frozen banana daiquiri with fresh bananas, coconut milk, lime juice, simple syrup and rum. After one sip of this slushy summertime sipper, you'll feel transported to the tropics!
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Shrimp and asparagus pasta sounds fancy and tastes incredible—but even home cooks who shy away from seafood can easily master it.
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Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love?
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This ranch burger recipe will give your barbecue night a much-needed update, thanks to the magic of ranch dressing mix. These juicy ranch burgers taste great fresh off the grill, but you can make them on the stovetop too.
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The classic mojito gets a refreshing upgrade with freshly-muddled watermelon.
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Say hello to our asparagus-mushroom frittata. It features an eggy, custardy base and is loaded with deliciously earthy-sweet vegetables.
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Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop individual servings into the freezer.
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This paper plane cocktail recipe combines bourbon, Aperol and amaro Nonino for a perfect sip. The balanced bitter, sweet and tart drink will soon become your signature pour.
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Sweet acorn squash with sausage stuffing is surprisingly quick when you use the microwave to do the heavy lifting.
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Sushi is one of our family’s favorite treats. This is an easy-to-prepare version that can be ready in 30 minutes or less. It’s low carb and packed with vegetables, but with all the flavor, no one misses the carbs. If you don’t like shrimp, you can substitute cooked shredded chicken or firm tofu. If you enjoy your food extra spicy, change the ratio of red curry paste to mayonnaise.
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When ingredients are in their prime, all you have to do is keep it simple. That’s why we pull up this recipe for blackberry crumble as soon as the dark purple fruits find their way to the market.
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We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch.
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In this peach blueberry crisp, aka the ultimate summer harvest dessert, fresh peaches and blueberries get dressed up with a buttery oat topping.
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I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning.
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My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes.
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Amish potato salad is a delicious change of pace from classic potato salad recipes. Our recipe features a sweet mayonnaise-based dressing that gets its balance from yellow mustard and tangy cider vinegar.
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