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Shake up your home-cooking routine with some new and exciting recipes.
I've tried a dozen different ways to make spaghetti squash, and this Caprese version is my absolute favorite. You just roast the squash in the oven as you normally would, then you remove the spaghetti-like strands and place them in a bowl. Mix the squash with a mixture of cooked cherry tomatoes, then stuff it all back into the skin of the squash topped with mozzarella and basil, and bake some more until the cheese is melted. It's a low-carb alternative to pasta that still tastes totally decadent.
Recipe: Caprese Spaghetti Squash
One of my biggest accomplishments in the kitchen over the past year has been becoming comfortable with cooking a whole fish. Before trying it, I was always so intimidated by the idea, but truthfully it's so easy. I love this Thai-inspired recipe, which calls for red snapper but you can really use anything from Branzino to Sea Bass. Have your fishmonger scale and de-bone the fish for you, and the rest is easy. I like stuffing the fish with lime slices, garlic, lemongrass, and some fresh herbs like cilantro and mint, then cooking it on the grill or in the oven. This seriously feels like a restaurant-quality dinner that anyone can make at home.