Rice Krispie squares are one of the easiest, most tasty snacks out there. I mean, who can resist the buttery, marshmallowy, soft and chewy delicacy of a homemade Rice Krispie square? No one, that’s who.

But it’s time to level up. I realized last week that all cereal has the potential to become a cereal bar, and what better way to prove than with Reese’s Puffs cereal. The result? A crunchy, chocolatey square that is light with a satisfying marshmallow pull.

We’ve all done it: spotted that great-looking bunch of bananas at the grocery store, perfectly ripe and ready to eat. So you bring them home, make a smoothie or two, add one to your morning granola, and before you know it, you have a few extra ripe bananas on your countertop, destined to be made into banana bread.

Unfortunately, this happens in our house more than I care to admit. Fortunately, banana bread is delicious and, for the most part, easy to make. To keep from getting into that “oh no, not banana bread AGAIN” slump, I like to keep a couple of recipes in rotation, including this Chocolate Peanut Butter Banana Bread.

I like to think that my first time having Piri Piri sauce was similar to how most people outside of Portugal and Southern Africa discover it: at the restaurant chain, Nando’s, in an Edmonton strip mall.

Piri Piri peppers are an African birdseye, a hot-but-not-nuclear pepper. Piri Piri sauce brings plenty of fire, with a hint of sweetness and some earthiness. (everything I love in a hot sauce). As you can imagine, it can be challenging to find Piri Piri peppers in certain parts of the world, but if you’re craving this vibrant sauce and don’t want to buy the pre-made bottled stuff, this recipe comes pretty close (for the record, I have nothing against the bottled stuff from time to time). Here is the recipe.

Pre-pandemic, there were a few dishes that I would never attempt to make at home. For example, sushi or ramen, or mashed potatoes. There was no reason for this, other than those dishes being out of the culinary comfort (or patience) zone. But it’s a new world, folks. Despite 2020 seeming like a dumpster fire sometimes, one good thing that came about from social distancing and stay-at-home orders was having more time to learn new things (in my experience, anyway). So, I set out to create a ramen recipe. I’ll leave sushi up to the professionals a little while longer. I’m proud of how this recipe turned out and am excited to share it with you.

Shakshuka is a one-pan egg and tomato dish perfect for breakfast, lunch, or dinner. It’s comforting, easy, and downright delicious.

If you’re not familiar with Dan Dan noodles, or if you are aware but have never made it yourself, this, my friends, is for you. Find out how to make my mushroom version of the classic dish, and why the whole family will love it.

Do you know that saying “on good days, work out, on bad days, work out harder”? Replace “work out” with “bake cookies”, and you have an accurate reflection of my life. Baking cookies is a slight obsession of mine. I am always trying to make the next batch better than the last. In an alternate life, I’d have a sweet (pun intended) job as a Cookie Developer – that exists, right?

My latest iteration is in the form of a chocolate chip cookie- a cookie that tastes like sunshine and happiness. Yes, that’s some high praise, I know. But aside from a ton of chocolate chips, there are also toasted hazelnuts, Skor bits, and oats – that’s right, it even has healthy things. Here are other reasons why you’ll love this recipe.

Spinach and artichoke dip might be one of my favourite things to order at a restaurant. Moreover, if its constant presence on restaurant menus is any indication, I’m not alone on that opinion.

Until recently, I had never considered making my own spinach and artichoke dip. However, when restaurants aren’t available (a snow day, a pandemic..), you have to satisfy that craving for bubbling hot spinach and artichoke somehow.