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Chicken Parmesan Stuffed Shells Don’t these Chicken Parmesan Stuffed Shells look amazing? They taste even better! I made them the other night as kind of an experiment just to see how they would turn out. I had a box of large pasta shells and I didn’t really know what to do with them and this idea popped into my mind. We served the pasta bake with garlic bread and a side salad and we had a wonderful meal!...

Chicken Pot Pie Casserole Simply put by my husband, “This Chicken Pot Pie Casserole is by far the best chicken pot pie I have ever had!” I agree. The crumble topping is a nice change from using a pie crust. I got the idea from watching “America’s Test Kitchen” and adapted the recipe from there. It is hearty and filling, comfort food at its best! Plus it’s really easy to make, so you can throw this dish together and have a delicious, warm meal ready any night of the week....

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Cucumber Sandwiches Cucumber sandwiches have been around for over 100 years and they honestly haven’t varied much since they first started being made. They originated in the Victorian era of England and were enjoyed as a light snack or during afternoon tea. Since then, the popularity of a cucumber sandwich has spread worldwide and is enjoyed for tea parties, brunches, bridal showers, baby showers, luncheons or any other quaint gatherings where one might serve light finger foods....

All you do is warm everything up, then let the pudding set. It’s like magic. Elegant, simple, and with a velvety texture that is positively dreamy, this lemon pudding is perfect for Easter dinner, Mother’s Day brunch, and everything in between. No one needs to know it only took you 15 minutes to make. Video: How to Make Lemon Pudding This video is part of our Simply Kids Cook YouTube series....

A bowl of fresh, sweet Northwest cherries is one of the true glories of summer. Once you’ve feasted on a bowlful (which we plan on doing quite frequently), you’ll want to seize the moment and preserve them to enjoy when cherry season is over. And what better way to continue celebrating cherries than with a simple compote featuring a hint of orange and balsamic vinegar? Spoon it over pancakes and waffles, make a breakfast yogurt parfait, or add it to your next cheese plate....

Creamy ricotta, lemon zest, toasted breadcrumbs and fresh peas will raise the bar on dinner! Spring onions are simply onions that are pulled in the spring to thin out onion beds. Don’t confuse sweet spring onions with scallions or “green onions” – true spring onions are sweeter and more tender than either. Look for spring onions at farmers markets this time of year. They’ll look like large scallions with thick stalks and bulbs that are two to three inches across....

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Here, I’ll walk you through selecting your stalk, prepping it for guests, and how to make three easy dips—spicy peanut sauce, Dijon aioli, and roasted red pepper feta—that can be whipped up while the Brussels are roasting. Why You Roast Brussels Sprouts on the Stalk The better question is, why shouldn’t you? For starters, they’ll stay fresh for longer, so you can purchase them further in advance. Treat the stalk like cut flowers: trim off the end and put it in water or wrap it with damp paper towels, then store in a cool place....

Shrimp Tempura Rolls These Shrimp Tempura Rolls, also called Godzilla Rolls, are my my favorite sushi rolls to make! They’re basically a combo of several different rolls that I love at sushi restaurants, but so much cheaper to make right at home. In fact, you can make about ten of these for the price you would pay for one at a restaurant! I realize this isn’t going to be a “family rotation” meal for any of you, but if you have an upcoming anniversary or just feel in the mood to make something different, this is a great one!...

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Cauliflower: Boiled then Smoked Cauliflower is a super dense vegetable that takes, perhaps surprisingly, a long time to cook, especially when kept whole. This recipe leans on parboiling the cauliflower to help jumpstart the cooking. Simply bring a big pot of lightly salted water to a boil and plunge the cauliflower in for 5 minutes or so before draining and carrying on with the recipe. This cuts down the time on the grill and makes the surface more permeable for soaking up smoke and the flavors of the marinade....

But it’s not magic – this is sous vide cooking! New to Sous Vide Cooking? Start Here Everything You’ve Been Wondering About Sous Vide Cooking at Home How to Use Your New Sous Vide Immersion Circulator How to Seal Foods Without Using a Vacuum Sealer Sous Vide and Food Safety: What to Know The Best Sous Vide Cookers Sous Vide Was Made for Recipes Like This I love love LOVE cooking big touch cuts of meat sous vide, like the top round roast we’re using for these French Dip Sandwiches....

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I love how tart apples and dried cranberries amplify the hint of sweetness in the squash. Wild rice is so pretty and has an earthy flavor and chewy texture. Combine all of those tasty bits with ground turkey, celery, and herbs and it adds up to supper in one nice package. I’ll take it! Tips for Preparing Acorn Squash Acorn squash is one of fall and winter’s treasures, so take advantage, and use it in as many ways as possible during chilly weather....

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Ultimate BLT Sandwich I have tried several BLT recipes over the years, but this Ultimate BLT Sandwich is my favorite. Ripe, crisp cucumbers and buttery avocado slices added to the traditional bacon, lettuce and tomato makes this a fresh and filling spin on a regular BLT. My daughter, Alexa, had this sandwich one night when she was visiting at her friend’s home, the Hansens. They had this Ultimate BLT Sandwich for dinner and invited her to eat with them....