This Pumpkin Pasta is made with casarecce tossed in a creamy pumpkin puree sauce loaded with parmesan, garlic, and fresh herbs. It’s a fall dinner that comes together on the stovetop in under 30 minutes, with pumpkin puree standing in for a lot of the heavy cream you’d expect in a sauce this rich. I…
This Baked Cabbage is made with cabbage wedges roasted until tender, covered in a garlicky mushroom cream sauce, and topped with melted cheese. It’s a simple vegetable side that eats more like a main dish once the sauce and cheese are involved. I make this when I want a low-carb side that isn’t just steamed…
This Baked Spaghetti Pizza is made with spaghetti tossed in marinara and sausage, poured into a round pan ringed with biscuit dough puffs like a pizza crust, then topped with mozzarella and baked until the puffs turn golden. It’s the viral trend that turns a plate of spaghetti into something that looks and eats like…
This Ground Beef Pasta Casserole is made with browned ground beef, penne, and a rich tomato sauce, layered with mozzarella and baked until bubbly. It’s a straightforward weeknight dinner that doesn’t need any special technique, just a pot and a baking dish. I make this when I want something filling that the whole family will…
This Baked Ziti is made with a slow-simmered bolognese sauce tossed with ziti, layered with ricotta and mozzarella, and baked until bubbly on top. The bolognese takes a little longer than a quick jarred sauce, but it’s what gives this dish its deeper, meatier flavor. I make this on a weekend when I have time…
These Zucchini Rolls are made with thin grilled zucchini ribbons wrapped around a filling of cream cheese (or Greek yogurt), diced tomatoes, and garlic, topped with shredded cheese and broiled until melted. Topping them with cheese and running them under the broiler turns this from a cold appetizer into a warm one. I make these…
This Vegan Shepherd’s Pie is made with a hearty base of beans, corn, and lentils simmered in a savory gravy, topped with creamy mashed potatoes and a layer of melted vegan cheese. It’s a fully plant-based take on the classic, and it doesn’t skimp on the comfort food factor. I make this on cold nights…
This Chicken and Broccoli Rice Casserole is made with shredded chicken, steamed broccoli, and cooked rice, all baked together in a homemade cheddar sauce until bubbly. It’s the from-scratch version of the classic potluck dish, without any canned soup involved. I make this for weeknight dinners when I want something that covers protein, vegetables, and…
This Turkey Meatballs and Zucchini Noodles dish is made with tender ground turkey meatballs simmered in marinara sauce, served over spiralized zucchini noodles instead of pasta. It’s a lighter, lower-carb take on a classic spaghetti and meatballs dinner. I make this when I want the flavor of a big pasta dinner without the heaviness of…
Halloween party food is always more fun when it looks a little spooky, and these 20 easy Halloween witch broom snacks are perfect for adding a playful touch to your party table. Witch broom snacks are one of the easiest Halloween shapes to pull off. Once you’ve got the handle-and-bristle formula down, you can swap…