Wow! My tummy does a happy dance just thinking about making and eating this again. Radicchio is naturally a little bitter, but it loves being grilled or roasted, and it has a special affinity for balsamic vinegar and Parmesan cheese (see our grilled radicchio salad recipe). Combine those ingredients with the sweetness and substance of butternut squash and onions, and now your palate is firing on all levels - sweet, sour, salty, bitter, and umami....

Only 15 minutes in a 425°F oven and this delicious side dish is ready! Even the leftovers are good. I make green beans quite often for my family (the Picky Eater likes them which is a huge incentive). So I try to vary the ways I prepare them to ensure we don’t get bored. I have experimented with many recipes over the years, and I have to say that oven roasting is one of my favorite ways to prepare green beans....

I wanted it to be comfortingly familiar, yet exciting with a new twist. I added bursts of flavor and notes of caramel by using rum soaked raisins, warm spices, and turbinado sugar all of which are readily available in Jamaica. We served this bread simply sliced as part of the welcome spread of snacks for arriving guests, and it’s seriously perfect any time of day. Video: How to Make Rum Raisin Banana Bread This video is part of our Simply Kids Cook YouTube series....

Cooked in garlic and flavored with soy sauce and sesame oil, it’s a wonderful Asian-style side dish that everyone loves. I love cabbage, whether green, purple, or Chinese. I have quite a few cabbage recipes on this website, including a hearty cabbage casserole that I make regularly. But this is definitely one of my favorites. Sauteed bok choy is so flavorful and it makes such a lovely addition to any Asian-style dinner....

Seafood Spaghetti Marinara This recipe is dedicated to Bill and Pauline, the owners of a gorgeous young Golden Retriever called Lucy that Dozer plays with regularly at the beach. When I say “dedicated”, I don’t mean any kind of heartfelt, deep and meaningful dedication. There is no sentiment behind this dedication. It is just that I’ve now dictated this recipe to them three times while Dozer and Lucy were playing on the beach, and rather than continuing that weekly routine, I thought I’d just write the recipe out properly for them!...

Here, chicken is cut into thin strips and then bathed in a citrus marinade seasoned with chili powder, oregano, and cumin, the usual suspects in Mexican cooking. The orange and lime add sweetness, which also helps brown the vegetables and meat so they have a little charred flavor, too. An Easy Sheet Pan Supper One-pot and one-pan meals have been around for a long time and for good reason. Who doesn’t want to fix it and forget it with only one pot to clean?...

This sheet pan ratatouille is perfect for summer, when you don’t want to stand in front of a hot pot of classic ratatouille. It’s a mostly hands-off recipe—the vegetables roast for about 45 minutes—perfect for a weeknight supper. It’s easy enough for a casual family gathering and impressive enough for dinner guests. What is Ratatouille? Ratatouille is a classic French vegetable stew made with squash, eggplants, bell peppers, and tomatoes....

Sheet Pan FTW We love simple meals that come together easily. This sheet pan roasted sausage and vegetables recipe is SO simple and easy to make! You just prep the ingredients real quick and throw them all on a sheet pan. Let the oven do the work and enjoy! Make It A Bowl Once you pull your roasted sausage and vegetables out of the oven, make it a bowl! We love to enjoy most of our meals in a bowl....

I’m not even sure I can call this a recipe - it’s so simple. But I love carrots in this way, so I wanted to share in this quick and simple recipe. They’re part of my ‘How to make a Roast Beef Dinner step-by-step timeplan’ post: You can get the full roast dinner recipe there. Let’s start with the butter-pepper thing. You might think I’m going to tell you to use unsalted butter with a pinch of salt and black pepper?...

What we in the states usually call salsa fresca, a chunky salsa with chopped fresh tomatoes, onions and chiles, is something completely different. Looking for similar recipes in some of Diana Kennedy’s books I find several references to “salsa de jitomate” or simply, “tomato salsa”, and none for salsa fresca. But that’s not surprising. The names for dishes, and even ingredients, can vary widely, depending on where you are in the country....

I should have known, though, that nothing is 100 percent at the dinner table. Plus, it’s possible that I used hot chili powder for my version instead of mild chili powder, making my version on the spicy side. Good for me! Not good for children! But even if your fickle children boycott this one, the fajitas are still worth making. You can prep the shrimp in advance, toss everything on a hot grill pan or cast iron skillet, and have wonderful homemade fajitas in under 30 minutes....

It’s the ultimate comfort food, and it’s truly easy to make - you don’t even have to brown the meat before adding it to your slow cooker. On a cold winter night, there’s nothing better than a bowl of slow-cooked stew. It’s an easy and comforting meal that I make often for my family. Hungarian goulash is even better. It’s like beef stew on steroids! It’s basically a slow-cooked stew that’s heavily seasoned with paprika....

Pros It’s programmable. This is a must when it comes to a slow cooker. Seriously, you just shouldn’t even buy one nowadays unless it is programmable. It has a built in thermometer that you can shove right into the meat so the slow cooker will turn to the warm setting once the desired temperature has been reached. Friends, that’s a pretty nice feature, especially for chicken. People are always overcooking chicken in the slow cooker and drying it out....

Yep, I’m back with another barbecue creation. This time it’s a dark, rich sauce loaded with smoky flavor. I designed this to go with red meat, preferably beef, venison or bison, but I bet it’d work with pork or poultry, too. The two key ingredients in this sauce are chipotles in adobo and liquid smoke. Liquid smoke, which is essentially distilled smoke collected from moisture added while burning hickory — and it’s hickory smoke I use here — is available in most supermarkets....

The process is straightforward and repetitive, but it takes a long time. Creating a mature, active starter takes at least two weeks, maybe more depending on the exact conditions in which it is created. I’ve found that more than anything else, a lack of patience is what makes people give up on their Sourdough Starter. At first it may seem like nothing is happening, you’ll question why your starter isn’t rising or why you’re not seeing any changes at all but persevere and you’ll be rewarded with an active starter, one that if cared for will feed you for a lifetime....

They are so tasty and quite close to the real thing! Ready in about 40 minutes, they’re also very easy to make. This spaghetti squash recipe comes in handy whenever I crave my favorite pasta dish. It’s a really simple one: Spaghetti cooked to al dente, then coated in a sauce of butter, garlic, and parmesan. I don’t touch the stuff anymore. But sometimes I do crave it. And when I do, I make these spaghetti squash noodles instead....

Ginger Beef Stir Fry - fried up with ginger and garlic, and served with lots of green veg in a sweet and savoury Chinese sauce. The whole thing is finished with crispy ginger shoestring fries and a sprinkling of chilli flakes. So so good. Have you ever tried crispy ginger root - fried up like little matchstick fries? Now they will really get your taste buds tingling! Crunchy and moreish, with all of that lovely ginger heat....

This is a beloved sweet treat throughout England as soon as strawberries are in season. One bite tells you why. Soft clouds of unsweetened whipped cream envelop crunchy sweet chunks of broken meringue and barely sweetened strawberries. What could go wrong? As it turns out: nothing! With only 6 ingredients and 15 minutes of your time, this is a dessert you’ll want to make for any lazy summer meal....

I really don’t think I’m a food snob – hey, I’m that person who has confessed to doing the KFC and Maccers drive through of shame. But I was brought up with food made from scratch and my mother ended up doing a great job of brain washing me because I never use store bought packet mixes or recipe bases. It just doesn’t taste right to me, it has an edge of artificial-ness, and usually they are too salty....