Slow-Roasted Lamb Shoulder
This perfectly-tender lamb is drenched in a sweet and slightly sour sauce, providing a welcomed acidic balance to the rich meat. Buying whole fennel seeds and crushing them yourself not only yields a nice variety of smaller and larger pieces, but it really brings out the fennel’s flavor and aroma. Use the bottom of a heavy-bottomed skillet or pot to crush the seeds. Browning the lamb in a hot oven gives it its gorgeous golden brown crust. Serve with a lighter, fruitier red such as a Pinot Noir, or a bigger, oakier white like an oak-aged Chardonnay.
Butternut Squash Fritters With Cilantro Yogurt
Homemade fritters typically require some type of grating or shredding, but not these. Starting with store-bought spiralized butternut squash cuts down on prep, so you can have the fritters on the table in half an hour. As they fry, you'll make an herb-packed, citrus-y yogurt sauce that adds bold flavor to the subtly sweet latkes. Make sure the oil is hot before adding the squash mixture to the pan to encourage browning and crispy edges. Serve to guests as an appetizer at a dinner party, or to your family as an easy weeknight side.
Slow Cooker Chicken Mole Chili
Mole is really a catchall term for a Mexican sauce that usually contains a fruit—like raisins—spices like black pepper, cinnamon, and cumin, nuts, seeds, and even chocolate. What sounds like a strange mélange of ingredients marries to create a rich and complex sauce delicious on it’s own or served over meat. This slow cooker chicken mole makes a delicious one pot meal on it’s own when topped with creamy avocado, crunchy radishes, and a fresh squeeze of lime juice. Be sure to save any leftovers to stuff inside tacos or roll up in enchiladas.
Poblano and Squash Tacos
When you’re looking to get a homemade dinner on the table fast, few kitchen appliances are more useful than the broiler. Cooking food directly under the hot flame makes quick work of whatever sits beneath it—in the case of these tacos, butternut squash and poblano peppers. Once the vegetables are cooked (in only ten minutes!), you’ll tuck them into broiled tortillas with a lemony sour cream, cotija, roasted pumpkin seeds, and cilantro. Easy, fresh, healthy, and fast. What more could you want from dinner?
These juicy burgers are made even better with all the toppings. Thanks to a touch of adobo sauce, the mayo has a nice smoky flavor, while the sliced avocado and tender Bibb lettuce leaves add freshness. (If you don’t have a can of chipotle chiles in adobo sauce, use hot sauce instead). For a fun family burger night, spread out the toppings and let everyone assemble their own burgers. Looking to use up even more of your homemade taco seasoning? Toss french fries in the seasoning and serve alongside the burgers, or rim beer glasses with seasoning and make Micheladas.
Cheddar and Dill Irish Soda Bread
Switch up your Irish soda bread offering this year with a cheesy, herb-packed soda bread reminiscent of Red Lobster cheddar biscuits (without the buttery top). This flavorful loaf has a golden, crunchy exterior and a soft, biscuit-like center that will have you wondering why you don’t make Irish soda bread all year round. The cheese and herbs brighten the easy stir-together loaf, and though it’s a savory bread, a pinch of sugar deepens the flavor for a rich result. Serve toasted with butter and topped with an over-easy egg for breakfast, or warm from the oven with applesauce on the side.
Italian Easter Pie
If you’re looking for a classic Italian Easter Pie recipe (also called Pizza Rustica), the search is over. This baby is packed with more than two pounds of meat, including sweet Italian sausage, salami, hot capicola, smoked ham, and prosciutto. The buttery homemade crust sandwiches the filling, which oozes with melty pockets of mozzarella cheese. The addition of roasted red peppers adds a nice bright flavor to this rich Italian Easter Pie pie. The pie needs to sit for at least 3 hours after it’s baked before you can slice into it, so we suggest making it the day before, then heating in the oven before serving.
The taco seasoning packets that come with grocery store taco kits are often, unfortunately, filled with more than just spices (some contain MSG). Luckily, it’s easier and way tastier to make your own taco seasoning blend, and ours is salty, sweet, spicy, and a little bit smokey. It tastes just like the taco seasoning you can get at the store, so make a large batch to have on hand. Great for tacos, of course, but think outside the shell: use it to spice up mac and cheese, hamburgers, or even bacon.
Cookies and Cream Cheesecake Brownies
Not for the faint of heart, this trifecta was made with the brownie, cheesecake, and Oreo lovers in mind. The rich brownie batter has a layer of creamy cheesecake mixture, which is then topped with whole Oreos. More thick, chocolaty batter is spread on top and finished off with a cheesecake swirl. Work quickly on this one before the brownie batter sets—it’ll make swirling the cheesecake mixture much easier. Because these are super fudgy brownies, let them cool completely in the pan before trying to cut. Enjoy with a tall glass of cold milk.
Cheesy Asparagus Gratin
This family-friendly side dish is a delicious new take on potatoes au gratin. Yes, it’s still cheesy comfort food, but the fresh asparagus means it won’t leave you in a food coma. If you’ve ever made homemade macaroni and cheese, this technique will be familiar: you’ll make a bechamel sauce and top it with buttery breadcrumbs. In fact, you could double the sauce, toss it with pasta, stick it in the freezer and have mac and cheese ready to go whenever you need a quick dinner. For this dish, look for thick asparagus spears (not the pencil-thin ones) which will hold up better when served.