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When you cook and mash turnips together with potatoes, and then fry them up in savory patty, you transform this bitter root into something wonderful! These patties are from a decades old issue of Gourmet magazine (1985) that my father has held onto for years. They’re terrific, not too turnipy, and sort of a cross between a pancake and a fritter. Yum! Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula....

This Massaman Curry is perfect comfort food! Make extra and freeze some for a busy weeknight. Plus I’m sharing my tips on making a homemade massaman curry paste and including a video to walk you step by step through the process. If you were stranded on a desert island and you had only one type of food to eat for the rest of your life, what would you choose? For me, I think it has to be Thai food....

Truth be told, its creamy texture (without the cream) and deep mushroom flavor bolstered by dried mushrooms tempts me all year long except on the hottest of summer days. I love it for lunch with a sandwich or salad. When I want to add something extra to a dinner with friends, I like to serve small bowls as a first course. It wakes up your taste buds in anticipation of the meal that will follow....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

We used to go out there to pick pears, look at the jackrabbits, and just wander around the rugged terrain. There was a creek that ran along where we would hike, and in this creek, grew watercress. It was rather miraculous to my six-year-old brain that we could find what we often ate for salad, growing over boulders, in and around tumbling and churning creek water. “Well, that’s why they call it ‘water’ cress,” explained my dad....

Curious? So are we. Here’s everything you need to know about this unique spice. What is Annatto? Annatto is a spice and food coloring agent made from the seeds of the achiote tree, which is a tree that is native to South American, Central America, Mexico, and the Caribbean. Varieties: Can be found as a powder, infused into oil, or turned into a paste Flavor notes: Peppery, sweet Commonly found in: Central and South American, Caribbean, and Filipino cuisines Special uses: As a food coloring agent The seeds are found inside the fruit of the achiote tree and can be ground into a powder, infused into oil, or turned into a paste....

This month’s guide is similar to July’s. As in July, you’ll find summer squash, tomatoes, corn, cucumbers, melons and stone fruit. But by August, blueberries aren’t as plentiful—blackberries have taken their place—and tomatoes really come into their own. By now, if you garden, basil has likely taken over your beds, so it a good time to start making pesto. Cucumbers also tend to grow with wild abandon. Bread and Butter Pickles anyone?...

This dip is the perfect addition to any holiday party table. It has a nice mix of savory and sweet flavors, and crunchy and creamy textures. It also transports and stores really well. All told, it might just be my new favorite dip! Inspiration: 7-Layer Dip I love a good layer dip as much as the next food dude. The classic 7-layer dip is typically made with refried beans, sour cream, tomatoes, cheese, olives, and maybe some chiles....

Why does pastry have to be so darn tasty! I don’t think I’ve ever eaten anything wrapped in pastry that didn’t taste good. I just stopped, sat there and thought about that really hard for a couple of minutes, and no, there’s nothing. Hail to the pastry. These lemon puffs are no exception. A flat bottom layer of crunchy sweet pastry, topped with zesty cheesecake flavours, and then finished off with a big, flaky, puffy top layer of more golden, sweetened pastry....

Classic Combo I mean does it get any more classic than PB and Jelly? I think not. However, most store-bought jelly is loaded with sugar and preservatives and really just not super healthy. So, we opted for using real fruit and calling it good! You get the fruity combo mixed with the overnight oat/chia pudding and then we top it with a clean nut butter. Look for something with no refined sugar (or even no added sugar at all) and minimal ingredients....

Gotta love the versatility of pasta. Quick, easy and the one thing I can pretty much guarantee the kids will devour! I’ve got to admit, good old spag bol is still a family favourite that we have at least every couple of weeks. I sometimes feel like I’m cheating - a food blogger who should be experimenting and trying new things - always going back to a simple spag bol....

Each preparation creates a different flavor profile and your recipe options are endless. Shrimp can be enjoyed as a simple snack, as a protein in salads, mixed into pasta, wrapped in a tortilla, or stirred into a dip. As culinary directors of our own kitchens we also have many options for the type of shrimp we buy, ranging from the size of the shrimp to where it comes from. You can choose your favorite brand from the supermarket freezer or a pound of fresh, or wild-caught from a local fishmonger depending on where you live....

So, what kind of treats do you put in a basket? You can do anything from mini muffins, homemade candies, and even cookies. Package each one in a cellophane bag or wrap it in parchment paper, tie with a string or ribbon and you’re good to go!

Luckily for you, we can help make those dreams come true! We have a wide variety of recipes—some simple, some that are a bit more involved— that kids of all ages (even the grown-up kids) can make to give Mom the break she truly deserves!

You’ve already done the hard work of making the meal. Now you just get to enjoy the benefits of your prior planning. Below are 30 recipes that we highly recommend doubling and freezing—one batch for tonight’s meal, one batch for another night. There are several casserole, soup, and stew recipes, here but we’ve thrown a few surprises in, too. Freezing and reheating casseroles: Casseroles can all be frozen as one large casserole or individual portions, wrapped tightly in foil....

Who wants to glug a freezing cold smoothie in the colder months? Not me. I do like the simplicity and nutritional kick of a smoothie though, so I often make hot smoothies instead. Sounds a little weird, but they really don’t have to taste like soup. Go for oaty/malty flavours or fresh fruity flavours (never a combination of the two!!) and you can keep that smoothie maker out all through winter....

Sausages in air fryer is simply the best I can tell you now that you have been cooking sausages all wrong. If you own an air fryer and you have never thought to make sausages in it then I do not know what is stopping you. Just like air fryer bacon, sausages are another easy meal to make in an air fryer. You need no expertise to make this and you can have it by cutting the links to the table in 15 minutes....

A cross between a dinner roll and a flaky biscuit, angel biscuits are easy to make and practically foolproof. So, forget the old myth that only Southerners can make decent biscuits—these biscuits are for everyone! What Are Angel Biscuits? Angel biscuits are made with three leaveners: baking powder, baking soda, and yeast. They’re the exact opposite of the heavy hockey puck biscuits everyone dreads. Using three leaveners makes angel biscuits so light and fluffy, it’s as if they could float up to heaven, like angels—which, of course, is where the name came from....