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Sometimes It Depends on Where You Live Let’s set some context around conversational and scientific classifications of prawns and shrimp. Colloquially, the language used to describe shrimp and prawns differs around the globe. In the U.K and Australia, for example, restaurant menus much more commonly use the word “prawn,” regardless of whether the dish contains scientifically classified prawns or shrimp. In the U.S., shrimp is a more widely used term in general, though prawns typically refer to those grown in freshwater environments....

Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly. How to Cook Prime Rib It’s also very easy to cook. You just start it in the oven at a high temperature to get good browning on the outside of the roast. Then, cook it at a lower temperature to make sure the meat in the center doesn’t get overcooked. Why Prime Rib is Classic for Occasions There’s usually something for everyone with this roast....

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They’re so easy! You just roughly chop them and sauté them with onions and garlic. The flavor is lovely, like zucchini but more delicate, and perfect in a quesadilla with cheese and corn tortillas. Finding squash blossoms for sale is another thing. They are used in Mexican and Italian cuisine, so if you have farmers markets that cater to those populations, you’ll have more luck finding them. Here they are very inexpensive....

As we head into colder months, I wanted to translate this summer classic into a side dish for fall meals, featuring cauliflower, carrots, and golden beets. The salad is herby and bright, and it’s a great way to eat fresh foods, even in the fall and winter. To make this salad, I thinly shave cauliflower, then mix in with julienned carrots and golden beets. Tossing these vegetables with lemon juice and salt works like a simple marinade, rendering the vegetables supple with just a bit of crunch....

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But you can easily make fresh pesto in the fall or winter using parsley and walnuts instead of basil or pine nuts. It’s just as green, garlicky, cheesy, and nutty. And great on pasta, with beef, or as a sandwich spread. I’ll even put it in cheese tacos. Or just keep dipping my fingers in until it’s all gone. Oops! Use immediately or cover with plastic wrap and refrigerate to store....

White Chocolate Cheesecake White Chocolate Cheesecake is always my number one choice at Cheesecake Factory, even though I could order one of each every time we eat there. The rich white chocolate, combined with buttery macadamia nuts and caramel is so decadent and rich, I just love it! This recipe can be made at home for just a fraction of the cost of one or two slices at the restaurant. It’s a little time consuming, but absolutely worth every single second....

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Hot dogs are easy to cook—actually almost all of them are precooked so you can safely eat them cold out of the package, if that’s your thing. They are easy for kids to eat either with hands or chopped up into pieces. They are also pretty darn delicious. What Hot Dogs to Buy? My kids will eat pretty much any hot dog, but if I’m making these for my dinner as well, I want a good quality hot dog....

Crockpot Chicken Appetizers Crockpot BBQ Hot Wings with Blue Cheese Dip Our hot wings have way more flavor than your typical wings that are already flavored or seasoned at the grocery store. You can decide just how hot you really want to go. And the blue cheese dip is out of this world good, again, way more flavorful than store bought! Crockpot Buffalo Chicken Dip This Crockpot Buffalo Chicken Dip is game day essential at my house!...

These Instant Pot Sweet Potatoes are an easy side dish for any night of the week! Cooking them in the instant pot can also be a great way to free up oven space during Thanksgiving or Christmas cooking. Steaming potatoes in the instant pot produces a soft skin and a tender bite. Use them anywhere you would use a baked sweet potato or canned sweet potatoes. Read More: Our 27+ Best Instant Pot Recipes...

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Mexican Hot Chocolate This Mexican Hot Chocolate recipe is a nod to one of my favorite hot chocolates from a little chocolate shop in Spokane, Washing called The Chocolate Apothecary. They had the best spicy hot cocoa, with a delicious kick of cayenne pepper, cinnamon and bittersweet chocolate mixed with creamy milk and sugar. The spicy sweet flavor was so deliciously rich I couldn’t get enough! When we moved away from Spokane, my husband bought me a huge canister of their Mexican chocolate so I could make it at home....