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How to Make a Delicious Shamrock Shake at Home

Our homemade take on the fast food favorite keeps the minty flavor (and awesome color!) you love—but ditches the corn syrup and food coloring.

Slow-Cooker Vegetarian Chili With Sweet Potatoes

A game-day favorite fit for vegetarians. This chili is loaded with sweet potatoes, bell peppers, and a variety of beans.

Mango Smoothie

Sweet ripe mangos need little help in the smoothie department. We blended ours with a little lowfat milk and yogurt for tang, sort of like a mango lassi. It’s a welcome pick-me-up in the morning, but also refreshing to sip alongside spicy foods or as an after-dinner dessert alternative. You’re likely to find one of 6 types of mango throughout the year but no matter what variety is available you want to be sure to use a ripe mango for blending. It should give slightly, like a ripe peach or avocado. Cut the sides away from the pit and shave off any additional flesh at an angle. Then gnaw on the pit for a real treat.

Slow-Cooker Curried Chicken With Ginger and Yogurt

If family curry night is a regular occurrence in your household, you’ll want to try out this recipe. The slow cooker makes for melt in your mouth tender chicken and melds the flavors of curry powder, cumin, fresh ginger, tomato paste, and garlic into an aromatic stew. Just add all of the ingredients and step away for a few hours, instead of standing over a hot simmering pot. Be sure to taste the curry once it’s finished and adjust the seasoning. For an extra burst of flavor, try squeezing a lemon over the finished dish. This dinner is a great make ahead option that keeps in an airtight container in the refrigerator for up to two days.

Crispy Oven-Baked Wings With Sriracha-Honey Glaze

Wings at home? You bet. The oven ensures crispy results, with only 5 minutes of prep, and fewer calories than deep-fried sports-bar hot wings.

Skull Cucumber Pickles

Look closely at those cucumber pickles. Who says candy and sweets get to have all the fun on Halloween? Get your kids to down just a few vegetables before they head out to Trick-or-Treat (and begin the inevitable sugar overload) with this quick-pickled make-ahead salad. We sliced carrots, fennel, squash, and cucumber, then used a pairing knife to trim each cucumber slice into an adorable miniature skull. A simple solution of vinegar, chile, sugar, salt and water pickles the vegetables in the fridge, so you can make this concoction days (or even up to a month) beforehand. It’ll get spicier (and spookier!) over time.