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One of the many unique things about this dish of Butternut Squash Ravioli is the Brown Sugar Glaze and Shaved Chocolate. Yes, you read that right. I know it sounds weird – Butternut Squash Ravioli with Brown Sugar Glaze and Shaved Chocolate? But I am telling you, it is AMAZING! It is sweet, savory, and delicious! This is a great recipe for Valentine’s Day or for anniversaries. No need for a stand mixer, microwave, food processor, or a large pot....

Kabobs are always a fun choice and a great way to celebrate grilling season. These Chicken and Pineapple Kabobs are not only kid friendly, but adults will love them, too. The combo of marinated chicken and charred sweet pineapple is an instant classic, so add these to your repertoire ASAP! What Kind of Chicken Works for Kabobs? I used chicken breasts for my kabobs, but you could use chicken thighs if you like a little more richness....

Chocolate + Stout Cake I’m not a big chocolate person. Nor am I a huge stout drinker. Yet, combine the two together for Guinness chocolate cake, and you have my attention. The two ingredients have a lot of dark, husky flavor notes in common and combined with a bit of flour, sugar, and sour cream they blend into a rich as old money dessert that’s perfect for any St. Patrick’s day party....

The Best Carrots for Carrot Salad The trick is to start with the best carrots you can find. Here is where buying organic or from a farmer’s market really makes a difference in taste. Carrots, being root vegetables, are not only tastier when they are grown in compost-rich soil, but they are more nutrient-rich as well. A Flexible Recipe The proportions of this recipe are flexible, depending on what you have on hand....

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Does the microwave deliver eggs that will claim top prize in a poach-off? No. That trophy goes to our Perfect Poached Egg recipe, but you need a stovetop and a pan for that. If your standards are flexible and you’re just poaching a single egg on the fly, the microwave will serve quite nicely. All you need is a mug or small glass measuring cup and some plastic wrap. Let’s get set to nuke and poach!...

Perhaps because if stored in a cool place, they’ll last several months, well into winter. Butternut squash is the queen of winter squashes. The taste is so good, and so consistent, that from what I understand, most “canned pumpkin” that we use to make pumpkin pie is actually made with a variety of pumpkin more akin to the butternut squash than to the pumpkins we use for jack-o-lanterns. Butternut Squash Pasta Sauce The ever fabulous Garrett came over recently with a pint of roasted butternut squash purée and a mission to create a pasta sauce with it — a butternut squash pasta sauce....

The crust is almost biscuit-like and has a rich buttery flavor. Although the original recipe calls for the cake to be cooked for 1 3/4 hours, I ended up cooking mine for 2 hours, the last 15 minutes of which were without the foil so the top could brown a little. The Epicurious recipe doesn’t call for buttering the pan. I found that mine stuck a bit and I had to use a sharp knife to separate the cake from the pan....

Layers of Brownies and Peppermint Pudding These Peppermint Brownie Parfaits are so easy to make and so yummy! You just can’t beat the combination of chocolate and peppermint. I am always looking for something new to serve to family and friends during the holidays, and this recipe is perfect! This dessert took me less than 15 minutes to make up and it tastes like something much more fancy! When you get all the flavors in one bite – the fudge-y chocolate, the cool peppermint, and the creamy homemade whipped cream – it really tastes like a dessert from an upscale restaurant!...

Of course, I wasn’t always like this. I grew up in the southern-adjacent Midwest town of St. Louis. Or rather, a suburb of St. Louis, one that was predominantly white. I was one of two Asian kids in my grade school. I ate funny food and dressed in odd hand-me-down clothes from my brother who was six years older than me. And I dealt with micro-aggressions my entire childhood through college....

This Soup in a Jar is such a fun gift to make and give to friends and family. We especially love to make a bunch of these around the holidays and gift them to neighbors, coworkers, babysitters, church leaders, and friends. It looks so pretty all layered in a jar with a cute tag. Plus, the soup is so delicious! It’s really easy for recipients to make, and warms up any chilly winter night....

Sweet and Spicy Pumpkin Seeds The past few years I have been experimenting with pumpkin seeds to switch things up from regular roasted pumpkin seeds (which there’s nothing wrong with, sometimes it’s just fun to have some variety with Fall snacks). I have tried them savory, I have tried them sweet. I have tried them spicy… and finally I came up with a combination that is ALL THRE. Let me tell you, I found a WINNER!...

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Here’s an idea for a quick turkey grilled cheese sandwich. We just happened to have some sweet pickled onions in the fridge, and some arugula growing in the garden, hence the throw-together sandwich. We’ve done something a little similar with cranberries and arugula, but this one is a grilled cheese sandwich. I think the onions are essential; I would have piled on more if we weren’t already running out. What’s your favorite leftover turkey sandwich combination?...

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The Secret to Making the Best Banana Nut Muffins This quick and easy muffin recipe is based on our favorite banana bread, with the addition of a cup of chopped nuts and a dash of coffee. Why the coffee? The tip I learned from the guru of all things dessert — David Lebovitz — is that tropical ingredients like bananas, coffee, chocolate go well together. The dash of coffee brightens up the banana flavors in the muffin....

And I mean a big pot. Heck, if you are going to go through all that trouble, you may as well make enough for plenty of meals during the week. This is one such stew, a hearty cousin of beef barley soup, but bulked up with carrots, celery root, and lots of mushrooms. It’s a riff off a stew that Hank likes to make with goose, inspired by Russian stews he’s encountered over the years....

What Does “Fajita” Mean? A little bit of back story. The word “fajita” means “little belt” from “faja” for strip or belt, and the diminutive “ita.” It describes a skirt steak, and fajitas were traditionally made with grilled skirt steak, though now they can be made with chicken, shrimp, you name it. The Best Chicken for Fajitas Now with a skirt steak (when making steak fajitas) it makes a lot of sense to quickly sear the meat and cut it across the grain to serve....