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When the grill is out I just toss the peppers with olive oil and plop them on the grill. Sprinkle with salt and you have the easiest pepper side ever for grilled meat. The other day I had some leftover smoked mozzarella from a recipe and decided to stuff my favorite little peppers with it. As if these little peppers couldn’t get better. Wow! Think of this treat as an Italian take on jalapeno poppers....

Plus, her no bake cookies included both cocoa and peanut butter, which is basically one of the best combinations ever. Chocolate + Peanut Butter = Best Combo Just like the peanut butter no bake cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients. These no bake cookies are full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies....

Take this Pumpkin Bundt Cake to your next holiday gathering and you will have people hunting you down and BEGGING for the recipe. This cake is so moist and the frosting is to die for! I based this recipe off of Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake. It’s so easy to make for holiday parties and meals and really brings all the spices and flavors of the season....

Cooks prepare them in a lot of ways, but the most common is to throw them into a wok for a quick stir-fry with either dried red chiles or fresh (searingly spicy) green chiles. I’m partial to the dried chile version because it really brings out the flavor of the mushrooms. It’s fantastic paired with other Chinese dishes like a ginger-beef stir fry or a whole steamed fish, but it’s also flavorful enough to use as a vegetarian main with other vegetable side dishes, such as a Chinese cucumber salad or Sichuan-style long beans....

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The original recipe from which we adapted this one came from cookbook author Marian Burros. She described it as a traditional “veal” stew, but made with inexpensive turkey meat. Wonderful flavors from the turkey, peppers, and Hungarian paprika, and smooth tang from the yogurt tomato sauce. Add the paprika, and the garlic and cook for 30 seconds more, until the garlic is fragrant. Remove the peppers, onions, and garlic from the pan and set aside....

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But let’s take it another step further: Add some freshly cooked corn, some arugula, and a hunk of burrata. And the perky tang of a simple oil and vinegar dressing ties it all together. Now you’re on the moon! What Is Burrata? Burrata is a fresh Italian buffalo milk cheese—it’s basically mozzarella but with a rich, thick filling of cream (you can stop swooning now). Originally created as a way to use up scraps of mozzarella, the curds are stretched into a smooth ball that is left hollow in the middle, and then filled with cream and uncooked mozzarella curds....

Tequila is a spirit with a rich history and a wide diversity of styles, production distinctions, and flavor profiles. Just as you have to keep tasting wines, gins, or whiskeys to find the ones that are right for you, so it is with tequila. Once you do, you’ll discover a spirit that’s subtle, playful, and full of flavor—with none of the cheap burn you may remember from your youth....

The Best Rice for Fried Rice Fried rice is a dish that is meant to repurpose leftover rice from a day or two before. The first time I tried cooking fried rice on my own, I made the mistake of using freshly cooked rice. Because it was still so moist and soft, resulting dish was far too gummy – nothing like what my mother cooked. I don’t even remember if I ate much of that batch of fried rice, but I certainly learned a big lesson!...

Classic Carrot Cake This Classic Carrot Cake recipe comes directly from our Mom’s cookbook. This recipe is part of my childhood, part of our family’s history. The hearty, moist cake is chock full of delicious coconut, pineapple, shredded carrots, nuts and cinnamon. The cream cheese frosting is light, fluffy, perfection. Our annual Easter meal wouldn’t be complete without a slice of this dreamy cake, and it’s actually much easier to make that it seems....

The BEST Sugar Cookies This recipe is BY FAR my favorite sugar cookie recipe EVER. The cookies turn out perfectly every time and are perfect for decorating. We love making these for just about any occasion and they are so easy, they kids can help make them too! Keep reading to learn all of our tips, tricks, and secrets to making these cookies and our favorite ways to decorate them. When in the mood for treats or desserts, you can never go wrong with cookies....

Homemade Waffles Making waffles from scratch is a BREEZE and really doesn’t take much more effort than buying a box mix. Plus, homemade waffles taste FAR better than store-bought mix waffles. No weird ingredients or preservatives here. Just simple ingredients from your pantry. If you want to take your waffles to the next level, try them with some of our homemade syrups (or favorite topping ideas) below! When it comes to breakfast, you can never go wrong with a classic family favorite like these waffles....

My kids are used to me cooking dinner in pots and pans, so they were very intrigued when I busted out a wooden cylinder and started putting food in it. (“Will there be a fire?” “Can we call the Fire Department?”) You also get the added benefit of giving them a physics lesson (Water=> Steam=> HOT!). The result is a meal that is surprisingly easy to make. You just toss the stuff in the steamer, season it, steam it, and dinner is done in about 15 minutes....

Years ago when I first started experimenting with gingerbread men recipes, I made one truly terrible batch from a recipe in my favorite 1974 edition of the Joy of Cooking. That recipe called for 1/4 cup of butter and 3 1/2 cups of flour, and the result, as you might expect, had more structure than taste. My guess is that the Joy cookie was originally developed to be a tree ornament, and while there is nothing wrong with cookie tree ornaments, I wanted gingerbread people I could EAT....

There was a keg dressed as Santa, guys and girls in fake antlers, and pirated Christmas music blaring over the din of the crowd. And if you could push your way through the tipsy mass of people, one noble student was playing bartender in the corner. The choices she gave us were mulled wine or a Grasshopper cocktail. Not yet one for wine and unsure what a Grasshopper was, I chose the latter....

I became addicted to them when I lived in Japan years ago; they’re the Japanese version of bar nuts, almost always served at bars there, with beer. You eat them by putting the pod in your mouth, closing your teeth, and pulling out the pod which releases the salty beans to eat. (Trader Joe’s carries them, by the way.) This recipe is sort of like an English pea version of edamame, that you grill....