While baking it takes about 40 minutes, if you use the microwave, it’s ready in less than 20 minutes! I rarely bother with baking it anymore. I love spaghetti squash! The magic of raking a fork back and forth and turning its tasty flesh into strands always amazes me. It’s easy enough to bake spaghetti squash in the oven. It’s ridiculously easy to cook it whole in the microwave. This method is so easy, and the results are quite comparable to baking....

Prepping and baking them takes just 30 minutes, but then, like all cheesecakes, they need to rest for 2 hours. Creamy and chocolatey, these delightful little cakes are made with cream cheese and dark chocolate and sweetened with stevia. They have a velvety texture and a lovely, deep chocolate flavor. This is a very easy recipe - much easier than baking a classic keto cheesecake. The only reason I don’t make it more often is that I tend to overeat these cakes!...

Still, adults shouldn’t miss out. So while making this classic kiddy cookie, I decided to make a few tweaks for an adult version of The Monster. Studded with Heath toffee bar chips, dark chocolate, and pecans it’s a very sophisticated sugar rush. Personally I like to split the base dough into two parts; one half using kids mix-ins and the other using adult mix-ins. If you decide to split the dough into two different batches, halve the amount of the mix-ins, otherwise it will be all candy and no cookie....

Served in lettuce wraps, it makes a wonderful lunch that takes less than 30 minutes to prepare. The first time I made this recipe, it was because I had some leftover baked chicken breast and pre-shredded coleslaw mix that I wanted to use up. I wanted an Asian-style recipe that would utilize those ingredients, and I came across the idea of preparing moo shu. It was so good, the flavor combination so unique, that I have made it many times since....

The longer way? Make your crust from scratch. In my opinion, nothing beats a homemade butter crust. But not everyone has the time for that, so don’t let making a crust stop you from making a quiche, it’s easy! This mushroom quiche recipe is slightly adapted from one we found in a 2002 issue of Martha Stewart magazine. I’ve changed it with my own version of blind baking the crust, and I’ve simplified the instructions a bit....

Nando’s Chicken Copycat – and exciting news!! A few months ago, I got an email that I never dreamed of receiving. {Abbreviated} “Hi Nagi. I’m Rebecca, the editor of Super Food Ideas, Australia’s top selling food magazine….I love the way you write – friendly, understanding and self-deprecating; and also your recipes are fab. It got me thinking, is there some way that we could work together? I think your recipes would be perfect for my readers…....

Time to Make It: <10 minutesYield: Serves 4 to 6 as a side Ingredients 4 nectarines, pitted and diced2 large avocados, diced8 oz. fresh mozzarella ciliegine (cherry size)1/2 cup fresh cilantro leaves, chopped2 limes, juiced1/4 tsp salt Instructions Combine the nectarines, avocados, mozzarella balls, and cilantro in a large mixing bowl. Squeeze lime juice over fruits. Season with salt. Stir gently to combine. Δ Δ

Aglio e Olio: While similar to a classic Italian dish, Aglio e Olio, this recipe is not the same dish. What type of olive oil should I use in Super Easy Olive Oil Pasta? This recipe needs a high-end olive oil, as it makes a huge difference in the final flavor. Olive oil is the featured flavor here and you need one that is quality. It’ll make all the difference so be sure to use a good one....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Chicken and rice – elevated! What makes this lemon rice so special, you might ask? Well, it’s like cooking the rice in triple strength chicken stock because the chicken is cooked ON TOP of the rice. So it gets the full benefit of all the juices from the chicken seeping into it while it cooks. Add the fresh flavours of lemon and boom!...

This is the only peeler I use. I even gave a bunch to my family members as stocking stuffers one year! Here’s why the Kuhn Rikon peeler tops my list of all-time best peelers: The blade is made of carbon steel, which is why it’s so sharp and stays sharp.It glides over vegetables and removes peels with barely any effort. Unlike other peelers, where I felt like I had to hack at the vegetable repeatedly, with the Kuhn Rikon peeler I just flick, flick, flick, flick, done....

Its creamy tanginess works well with mild fish such as trout, shad, or haddock. It may also be served with any shellfish including lobster, crab, and scallops. This recipe comes from a cooking class I took at Scott’s Seafood in Folsom, California, presented by Chef David Lamonica. Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone....

It’s sort of a cross between a coffee cake and cornbread with a light orange flavor. Unexpectedly good. Light, moist, and not too sweet. Be careful not to overcook. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

But we’re not here to talk about the contents of my icebox. I’m motivated by you and the amazing recipes you turned to this month to stay warm and sane. Clearly I should have been cooking warm soups, cheesy baked casseroles, and fall vegetables, and you inspire me to! 2022 is almost over—we got this! Here are the 10 most popular recipes you cooked in November. 1. Roasted Root Vegetable Panzanella Why are we talking about panzanella, a summer salad typically made with tomatoes, cucumbers, and stale bread, for fall?...

This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad. The dressing is a simple vinaigrette – no mayo – so the flavors stay fresh and bright. I like to use a small hollow pasta like pipe rigate, which are stubby little curlicues that look like the end of a pipe! I like that the beans magically fall into the round openings when you stir and serve the pasta, as if you had painstakingly placed them there....

Puttanesca was the first “adult” meal I ever cooked by myself for myself; I’d done clunky versions of traditional “date night” dishes for girls before that, but this simple pasta sauce was my go-to meal after long, long days at track practice. Video: How to Make Pasta Puttanesca The Ingredients for Pasta Puttanesca Puttanesca is the quintessential “I’m tired” meal, as it is almost entirely made up of pantry staples:...

Pastitsio – Greek pasta bake Pastitsio is so much more than just another pasta bake. A step up from Baked Spaghetti and – dare I say it – even America’s famed Baked Ziti (which regular readers know I hold in high esteem!), this is Greece’s version of classic Italian Lasagna. We love how it slices neatly with the layers clearly visible, and the striking tubular Greek bucatini-style pasta. We love how the rich red wine, tomato and meat sauce is spiked with cinnamon and cloves, giving it uniquely Greek personality rather than “just another meat sauce”....

I tore this recipe for pasta with asparagus and ricotta cheese out of the New York Times magazine a few weeks ago, where it found its way under a pile of bills, magazines, and other recipes, until today when it became my excuse to gleefully buy some what are sure to be last-of-the-season asparagus. I amended the original recipe by adding a few dashes of nutmeg to the seasoning, for an added kick....

Enter the piña colada pie. I took all of my favorite things about coconut cream pie and added all of my favorite things about the tropical cocktail to make one truly memorable dessert. The easy cookie crust is made using vanilla wafer crumbs and coconut for a crunchy base. The filling is a classic coconut custard, made primarily with coconut milk and spiked with a little coconut rum, and a small mountain of coconut-infused whipped cream adorns the top....