This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Pad Thai recipe Pad Thai is one of the world’s most beloved noodle dishes. Along with Thai Green Curry and Red Curry, this is the dish by which every Thai restaurant is measured. In fact, I was trying to find the “best” Thai restaurant in my area just last week and it brought me much amusement that Pad Thai was the baseline of a favourable or unfavourable rating for almost every review!...

This recipe with pasta, butternut squash, and bacon is easy enough that you could likely pull it off during the week, but it feels fancy enough—thanks to the brown butter—that you could serve it for guests, too. Recipes like this are so versatile! You can serve them in a lot of different contexts—weeknight meals or fancy dinner parties—and because of that, they’re more likely to make repeat appearances at my house....

Equipment Options: You will need some special equipment to prepare this recipe, and you have a few options for what you can use! To blend the pesto: Opt for a food processor, an immersion blender, or even a standard blender (as long as it’s powerful enough!).To flatten the chicken: You can use a special meat pounder or simply a rolling pin to flatten your chicken breast. Pesto Options: We already mentioned that you can use store-bought pesto for these chicken roll ups when you’re in a crunch....

There are some drinks that you just wouldn’t want to turn into a frozen drink. Frozen Martini? No thanks. But some cocktails translate wonderfully from on the rocks, into an icy, blended drink. A Frozen Margarita may not be novel, but with solid ingredients, it can be your delicious, go-to summer drink. And sure, it requires you take out your blender, but at least you can blend up a bunch to have on hand when the fancy strikes!...

It’s as easy as can be: partially bake chicken breasts, add pizza toppings, then finish baking until the chicken is cooked through. Easy and delicious! I always have chicken breasts in the fridge. And if not in the fridge, then I have them in my freezer. Can you relate? It’s definitely not the most exciting food item one can eat. But it’s accessible, affordable, and EASY. Ingredients You’ll only need a few simple ingredients to make this tasty chicken recipe....

Treats, like ladoos, are delicious but a little tricky to make. Here’s an easy version inspired by the fall harvest in New England, where I’m from, and my favorite mithai flavors: pumpkin ladoo with coconut and hints of spice. In Massachusetts, varieties of squash and pumpkins grow in abundance in the fall, and they are wonderful in desserts. And with a bit of help from classic American fudge techniques, these ladoo come together quickly and easily....

Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, with their bright and cheery flavors, are now slinking out of season, and berries and peaches are still a bit far off. It is a time that all at home bakers suffer; the annual wait for colorful and vibrant fruit. Still, all hope is not lost. Rhubarb, with its sleek ruby red stalks, beckons the curious voyeur to come and gaze upon its slender form....

The result is tender, juicy, and very flavorful! Leftovers are excellent too, heated up or even cold. Lamb is by far my favorite meat. I love its distinctive flavor, and I especially enjoy its fat - I find it more palatable than beef fat. I have quite a few lamb recipes that I make regularly. But when I want to roast a big piece of meat, for a holiday or for a large gathering, my two most common choices are either roasting a whole leg of lamb or making ribeye roast....

They are wonderful all on their own; even better dipped into a tasty, spicy sour cream dip. These crunchy, flavorful chips are just the thing when everyone around you is eating crunchy but starchy snacks that you really shouldn’t partake in. In fact, much like beef jerky, parmesan crisps, and cheese chips, these salami chips are so good, that when I place them next to other party snacks, everyone reaches for them and they are the first to disappear!...

These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience. Classic plain scone recipe Perhaps the simplest of all baked goods in this entire world, the humble scone surely conjures up fond memories for every Aussie. Gatherings with family and friends, school bake sales, fundraising morning teas at work, a quaint little cafe in the Southern Highlands, or your grandmother’s kitchen....

For this delightfully retro party snack, we turn to a veritable icon in the food world: James Beard. Originating in his 1972 book American Cookery, this rendition leans slightly closer to key seasonings in shrimp cocktail, featuring celery seed and Worcestershire sauce for that characteristic flavor. Guests will delight in the novelty of a dish called shrimp butter, and then be sold on the sheer deliciousness of it. A little shrimp goes a long way here, and best of all, the effort is minimal AND it all comes together in one bowl!...

The beauty of this dish is how easy it is to make. You only need one pot (yay!), and you build the flavors by layering each ingredient then letting it simmer. Don’t let the ease of this meal fool you. It’s great for a busy weeknight, but also presents well for a formal dinner. Your guests will feel transported to New Orleans and be thoroughly impressed with your cooking skills!...

We make our simple sweet potato fries in wedges, but you’ll see below that some turn out more like regular julienne fries due to hand cutting them, and that’s ok. You want to get them roughly the same size so they cook as evenly as possible, but really, we kind of prefer some a little more crispy and others on the softer side. Some of our favorite dishes to enjoy our simple sweet potato fries with are our buttery dill fried halibut, baked chicken tenders, and lemon thyme chicken....

Do any of you watch Top Chef? On the episode a couple of weeks ago a chef got kicked off because he used boneless skinless chicken breasts. Tom Colicchio (the head judge) said something along the lines of, “the chef in me just can’t get over the fact that he used boneless skinless chicken breasts.” We watched at home laughing because it is just so true. For those of you unfamiliar with the culinary/chef world, boneless skinless chicken breast is probably the least desirable cut of meat out there....

What is Sloe? Sloe, pronounced “slow,” is a type of fruit found in England—it grows in abundance in thorny hedges. It’s slightly larger than a blueberry and belongs to the same family as plums. The flavor is plum-like, but they are very sour and bitter. When combined with sugar in the same manner as rhubarb, they can transform into delicious jams, syrups, and liqueurs, like sloe gin. Most, but not all, sloe gin brands hail from England....

The Flexibility of a Slow Cooker I love my slow cooker—it frees my hands (and oven) for hours, and the cook time is always forgiving. Fill it with ingredients, put the lid on, and let it do its thing. It doesn’t get much easier than that! Most slow cookers have three settings: high, low, and warm. I start most slow cooker recipes on high and reduce to low if I want to draw out the cook time....

Like the proverbial groundhog, who failing to see his shadow, retreats into the comfort of his burrow, in the chilly, foggy dampness of what is Sacramento winter, I stick my head out the door, only to make a quick retreat back into the house, wanting nothing more than to make a big pot of this hearty soup. Made with dried “split” peas, and cooked up with flavorful, smoky ham hocks, split pea soup is warm, satisfying, and great for leftovers....

Sriracha Honey Glazed Bacon Wrapped Pineapple is a winning appetizer! Bacon is wrapped around pineapple and glazed with a sweet and smokey sriracha-honey sauce in this spectacular small bite. This sweet and smoky appetizer has just enough kick to wake up your taste buds and leave you drooling for more. Wrap some pineapple with a little bacon, and throw a little sweet sauce on top to candy it and you’ve got an easy little appetizer that is sweet, salty, and I’ve even thrown in some spice....