Turkey and stuffing is easy to pull together for a quick weeknight meal when made bite-sized and dippable. Serve it with smashed potatoes and creamy gravy, with a pan of warm chocolate blondies.
This veggie-heavy chili is a perfect way to use the winter squash that are in season right now.
Lamb kebabs make a deliciously different dinner – and something new to toss on the grill. Serve them as an appetizer or the main event, drizzled with garlicky tzatziki, or served alongside for dipping. These ones using ground lamb are reminiscent of Moroccan koftas.
Kids love corn dogs – but since they’re typically deep-fried, they’re not particularly home-friendly. This version is made with cornbread batter thick enough to shape around the hot dogs and bake until golden.
Start Halloween evening on the right note with a scary plate of pasta.
These crispy cakes taste like a tuna melt, and come together using ingredients you probably already have on hand. Roasted potato wedges and peas round out the meal, and a quick berry cobbler helps extend summer.
In this easy mac & cheese, the sauce ingredients are added to the cooked pasta to melt and bubble through. It makes a big enough batch for several lunches – and keeps well in the fridge for a few days. Boost protein and fibre by using whole grain or legume-fortified pasta.
As easy to make as a grilled cheese sandwich, quesadillas make great vehicles for all sorts of leftovers.
A well-made cheeseburger is a beautiful thing, particularly in the summer, when cooking – and dining – al fresco is the order of the day.
This salad is delicious with any number of ingredients – instead of the corn, try finely chopped cauliflower, diced apple or a handful of chopped dried apricots.