Creamy risotto with crisp sugar snap peas. Give the stirring job to the partner who likes to sip wine.

Chicken thighs braised with fennel, ginger, turmeric, cinnamon and star anise. Warm, fragrant and comforting.

Crispy battered fish tacos with pineapple salsa and cabbage salad. Add a Mexican lager.

Turn leftover lemon chicken into a bright pasta salad with fresh mint.

A minestrone that takes no time and tastes like it took days. Use gluten-free pasta for a GF version.

Crispy smashed Brussels sprouts with golden edges and tender centers. The side dish that converts sprout skeptics.

Beef meatballs simmered in good tomato sauce over spaghetti. Our kids could eat this every day.

A juicy, golden whole roast chicken. The simple classic every home cook should know.

Garlicky marinated cherry tomatoes to keep in the fridge for eggs, bruschetta and pasta.

Buttery, velvety onions, crisp bread and gooey cheese. The secret is patience with the onions.

A raw shaved Brussels sprout salad that stays sweet and crunchy all week. Perfect for BBQs and meal prep.

Simple lemon roasted cauliflower, one of our favorite veggie sides. In summer, make it on the grill.

A cozy vegetable coconut curry that saves beautifully for leftovers, or as we call them, bestovers.

The cousin of the omelet: a cast iron frittata you can fill with anything you like.

Tomato baked white beans that might just take the cake. A snack, side or main.

Roasted grapes, blue cheese and crunchy sunflower seeds make a showstopper salad. Roast extra grapes to snack on.

A simple garlic pasta where every flavor shines. Add sausage or burrata to make it heartier.

Layered sweet potato gratin with a hint of poblano. Swap in red bell pepper if you prefer less spice.

Dye eggs and fabric naturally with foods from your kitchen. A fun project to try with kids.