Simply cook the squash in the microwave, then add butter, Parmesan, garlic, and salt. Simple and good! I really enjoy winter squashes and make them often for my family. They are tasty, filling, and they work great as leftovers. My kids don’t always cooperate, preferring potatoes or sweet potatoes. But this recipe is different - even The Picky Eater really likes it. Delightfully buttery and cheesy, mashed butternut squash is one of my favorite substitutes for mashed potatoes....

During this week’s meal plan you’ll assemble pizzas and fire up the grill. Who doesn’t want start off their week enjoying pizza and a glass of crisp, white wine or a refreshing negroni outdoors? The grill is your friend during the long, hot summer months. Gas grills get dinner on the table faster, but there really is no flavor substitute for good old-fashioned charcoal. Make the most out of using the grill by heating your veggie sides....

Oh my gosh. If you have not yet tried membrillo with Manchego, get yourself to the nearest Whole Foods or other specialty market and buy some! If I lived in Spain I would eat this every day. Once you’ve tried it, you’ll see what all the fuss is about, and you may even be motivated to try your hand at making some, which is exactly what happened to me. Not familiar with quince?...

Mexican Corn Salad This recipe generated a tizzy of excitement among my group of friends when I first started making it a few years back! Something a little different to the usual steamed-butter-slathered corn on the cob (and there is nothing wrong with that!!), it’s bright and colourful, and it’s a brilliant dish for sharing. Mexican Corn Salad is essentially the giant salad form of Esquites which is a popular Mexican Street corn that is sold in cups by street vendors....

These cookies have a crumbly, buttery, nutty texture that just melts in your mouth. Like I said: completely irresistible. The soft, melt-away texture of Mexican Wedding cookies is thanks to a rich, buttery dough and lots of crushed nuts. These cookies don’t have any egg to bind them, so they’re crumbly instead of chewy. This makes them more like shortbread than, say, sugar cookies. Those crushed nuts in the dough also give these cookies their addictive flavor....

You can pan-fry it or grill it, but my favorite method for cooking this cut is broiling. And while it’s no fillet mignon, it’s tender enough that you can skip marinating it. I can never decide which I like best - pricey steak cuts such as ribeye, New York strip, and fillet mignon, or thin, tougher but super flavorful cuts such as skirt steak, flank steak, and flat iron steak....

That Bowl Life Just about everything goes into a bowl in our house, with the main exception being salads or something that needs to be cut up as you eat it, like grilled steak and veggies for instance. Sooo…pretty much almost everything belongs in a bowl in my opinion. There’s just something about being able to mix things up in a bowl and get all the flavors in every bite that I love....

Disclaimer: We partnered with Bob’s Red Mill to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting Real Simple Good and our partners. Make ahead + meal prep friendly Chia pudding is probably one of my favorite ways to meal prep. You can throw it together in just a few minutes, and then it’s ready to go when you need a quick and easy breakfast or snack on hand....

this recipe Fall: The Beginning Of Winter Squash Season As soon as winter squash hit the markets, we are all about adding it to much of our cooking! We love winter squash, and for me, it is a great alternative to potatoes, especially sweet potatoes, since I have a potato intolerance. My intolerance feels pretty unfortunate during the summer when the primary alternative is plantains, and they are hit or miss at the grocery store....

Papaya. It’s so good! Easy to prepare too. There’s no peeling around pineapple eyes or carving around a thin sturdy mango seed. You just peel the papaya, cut it in half, scoop out the seeds, and slice. Papaya is especially helpful when you travel to a tropical climate as it is filled with enzymes that help with digestion, a bonus for those of us with adventurous appetites. My favorite way to eat papaya is simply drizzled with a fresh squeezed lime....

This week, I decided to make my own and got some great advice from the king of desserts himself, David Lebovitz on just how to go about it. David is the author of a fantastic book on ice cream, so he should know! I fudged a bit with the ingredient proportions that David gave me, but the method is all his. Thank you David. What Makes This Peppermint Ice Cream Special As with French vanilla ice cream, this method requires cooking a custard to add to the cream....

Pupcakes – dog cupcakes with fluffy frosting! Dogs eat anything, but in my world, that’s no reason to lower the bar! So these cupcakes are everything you want in YOUR cupcakes – except they’re sugar free and made with dog friendly ingredients 😂: Tender crumb that’s soft and fluffy Moist, not dry – no pooch will ever choke from dry cake in MY house! Peanut butter banana smell that dogs go crazy over...

Hands up if you have ever been a victim of dry chicken or turkey? I know we’ve all had such a moment, right? You were worried about getting it right, but you ended up with dry poultry. Well, don’t worry, Calvary is here with a little cooking technique that has been on for ages which you and I both haven’t paid much attention to but all is about to change now....

Need a fast sauce for your hamburger? Try my Special Burger Sauce! Tomato chutney burger sauce This is a tomato burger sauce which is pretty much a tomato chutney. The main differences being that traditional tomato chutney is usually sweeter, and typically includes a good amount of onion plus spices like ginger, chilli and sometimes cardamom. Not really natural pairings with beefy burgers! Instead, I’ve gone with more savoury flavourings such as Worcestershire sauce, paprika, onion and garlic powder....

Decadent, fluffy, vanilla marshmallows, swirled with tangy rhubarb. and a very surprised Nicky. I’ve never tried making marshmallows before, and expected it to go horribly wrong. After all, those beautiful little piles of artisan Rhubarb Marshmallows that come in tiny little bags of 7 or 8 pieces cost a fortune! Surely there must be some secret, complicated skill involved? Well, I’m here to tell you that there isn’t. Amazing marshmallows are easy!...

Similar in spirit to a fettuccine Alfredo this white sauce is perfect for pizzas and so easy to make. Warmed milk is slowly whisked into a flour and butter mixture, cooked until thick and then seasoned with shredded Parmesan and a whole head’s worth of roasted garlic cloves. A pinch of cayenne provides a bit of heat, while freshly grated lemon zest whisked in toward the end, cuts the richness of this cheesy sauce, while also adding a bit of brightness....

Kabocha Squash is a fairly new discovery for me. I’d seen it on the supermarket shelves, looking all squat and wrinkly like a mean-green goblin, and ignored it for that very reason. It just goes to show how looks can be deceiving! I bought my first one last year after the shop sold out of butternut squash, and Whoa!! Kabocha is better than butternut squash!! Like waaaayyy better! A dense and sweet flavour, with a hint of nuttiness to it - which tastes amazing roasted in the oven with a few spices and a good glug of olive oil....

And no, the sky is not falling, but it sure feels like my world is changing all around me when it’s no longer pitch black at 5 o’clock. An Easy Side Dish for Spring This dish is radically simple and easy, and really highlights the arrival of asparagus season. Roast some potatoes in the oven, then add asparagus. Roast a little longer and voila! While that’s happening you can make an easy lemon and mustard dressing to toss with the vegetables just before serving....

I may never make potato gratin again without plonking a chicken on it while it bakes. The extra flavour it adds is truly incredible. Plus, the chicken skin splatters onto the surface of the potato while it roasts which helps create a golden, crispy surface on the potato gratin. I got this idea from a Gourmet Traveller Australia recipe – one I fleetingly saw on Pinterest which I haven’t been able to find again....