BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by BHG Guest Blogger

Hey there! I’m Farah from The Cooking Jar. My blog focuses on easy, approachable recipes for the humble home cook. I like to think of my recipes as everyday food using everyday ingredients. Recipes made with stuff you can find in regular grocery stores and something an average person can see putting on their dinner table.

As a guest blogger on the BH&G site, the challenge was to adapt any recipe and make some personal changes. So I decided to change up shrimp pasta diavolo. I’m a huge fan of pasta and the recipe was simple enough to be approachable without skimping on the flavor; a running theme I like to follow on my blog. So let’s begin!

I made a couple changes in terms of quantity to provide for a more homely portion and meal. I figured it’s better to have more than less. So I switched up both the pasta and shrimp to one pound worth. Lots of food for everyone! Also, rather than having several medium-sized shrimp buried within the pasta, I wanted huge, juicy shrimp to be the first thing you’ll notice. So I changed it to jumbo to make the shrimp the star of the show. Something that would look so good in pictures, you will want to dive right in!

The most important change I made was to the sauce itself. I wanted the sauce a little bit more spicy so I upped the amount of red pepper flakes used but the level of spiciness is based on personal taste. Cater the heat to your liking. To add more texture and flavor to the red sauce, I switched up diced tomatoes for two cans of fire roasted tomatoes and balanced the tartness from the tomatoes with some sugar. I really love seeing blackened chunks of tomatoes in the sauce and a mild sweetness paired with the heat from the red pepper flakes is an addictive combination! I also tossed in a half cup of white wine but that’s purely optional.

Lastly, to keep things even more simple, I decided to leave out the baby spinach and just focus the flavor on fresh basil instead. It’s one of my favorite herbs. Just smelling it heightens your mood! That’s about it. Simple and tasty with a kick. Wear an apron with this one, this sauce spits!


Hello from Switzerland! My name is Thanh and I am the author and photographer of the blog, Eat, Little Bird. The recipes I love to cook are inspired by my Vietnamese heritage, my childhood in Australia, my husband’s French background, and our love for our new homeland in Switzerland.

Every winter, we like to make the most of the snowy European winter and spend as much time as possible in the Swiss Alps. After a long day on the slopes (or even just a few hours!), I always look forward to the classic après-ski dishes like Goulash Soup, Schnitzel with Warm Potato Salad, and this Swiss Macaroni & Cheese.

When BHG asked me to adapt one of their recipes, I thought it would be the perfect opportunity to introduce a Swiss adaptation to an American classic – macaroni and cheese.

Similar to a traditional American-style macaroni and cheese, the Swiss version (called Älplermagronen) is punchy with strong Gruyère cheese and is often garnished with fried onions and lots of crispy bacon. Some versions even include diced boiled potatoes for extra carbohydrate fuel. But what makes the Swiss version unique is that it is always served with a small bowl of warmed applesauce (or apple compote) on the side.

The recipe I have adapted from BHG is a simple Macaroni and Cheese which uses a classic white sauce with cheese. In place of American cheese, I used instead Swiss Gruyère cheese which is a bit stronger and saltier in taste. I also love the crunch and sweetness of fried onions which are easily made by slicing brown onions and frying them in hot vegetable oil over medium-high heat until they are golden and crispy. Meat lovers would also appreciate a generous sprinkle of hot, crispy bacon.

Making your own applesauce (or apple compote or purée) is also very easy. Simply peel, core and dice four eating apples (such as Braeburn or Pink Lady), and place them in a large saucepan with 1/4 cup of water. Cook on medium-high heat, stirring frequently with a wooden spoon, until the apples have cooked and softened. You should be able to beat them into a purée with a wooden spoon. Add some more water if the purée looks too thick, and taste to check if you need to add any sugar. If you like your applesauce to be really smooth, you can blitz it in a blender or use a soup blender.

The Swiss tend to serve the applesauce in a small bowl on the side, which can be either eaten together with the macaroni and cheese, or afterwards as a light dessert.

I hope you will enjoy this Swiss Macaroni and Cheese!

Maggie Glisan, Senior Food Editor, shares her secrets to perfect homemade pasta. Learn more pasta-making tips in the January 2017 issue of Better Homes and Gardens magazine.

Few things are more satisfying than making fresh pasta on hand. And that was just what I learned this past summer. And the best part? I learned it in Italy.

For a week in June I called Casa Buitoni—the heart and soul of the Buitoni pasta company—home. Nestled in the hills of Tuscany, the grand mansion (once home to the founding family) is now a state-of-the-art test kitchen and pilot plant. It was there I discovered the simple joy that comes from turning flour and eggs into light, supple strands of fresh dough.

And it really is as simple as that. Flour and eggs. And once you get a feel for making the dough, measuring is hardly necessary. Two large handfuls of all-purpose flour, two small handfuls semolina flour, and two eggs. Mix the flours together on a board, pat into a mound, make a well in the center, and crack in the eggs. From here all you need is a fork to beat the eggs and slowly incorporate the flour and the egg.

As Sarah Fioroni, owner and chef of Fattoria Poggio Alloro shared during a day trip to her picturesque organic farm and winery in San Gimignano: “First you make the volcano, and then you protect the volcano.” A light hand keeps the eggs from overflowing—or letting your volcano “erupt.” But what I love so much about making pasta by hand is that you can hardly screw it up. If your eggs do go overboard, add a little more flour and build the side of your well back up. As you incorporate more flour the dough starts to thicken and after some needing you have a smooth, elastic ball of dough. Yes, rolling takes some time, but what better way to warm up the kitchen on a chilly January Sunday?

Once rolled into a translucent sheet, the shaping possibilities are endless. Cut into large, medium, or thin strands and you have pappardelle, fettucine, and linguine. Make small rectangles, pinch the centers and voila: farfalle (bowtie). And then there are the stuffed pastas. Two small squares of dough can encapsulate all sorts of goodness. Veggies, cheese, meat—the possibilities are endless. My favorite as of late is a mixture of ricotta, Parmesan, herbs and a little bit of lemon zest. Yum!

For nights when I’m rushed, but still want the comfort of fresh, a quick swing by the store’s refrigerator section for cheese or veggie-stuffed ravioli or tortellini gets me that much closer to dinner, and once cooked, all it needs is a big glug of olive oil, a sprinkle of cheese, and some herbs. Done and done! But if you have yet to try your hand at making fresh pasta, add it to your winter weekend bucket list. The mixing, the rolling, the needing—it’s almost therapeutic. Once you do, you just might find yourself making it every Sunday.

Hi! My name is Ronda Eagle, and I am the recipe developer, photographer, and blogger over on my website Kitchen Dreaming is my food blog where I show you how to take the foods you crave, and make them quicker & easier to prepare but still bursting with flavor! I love cooking and creating new recipes, and I’m thrilled to be able to share that passion with you! I hope to see you again soon over in my kitchen!

Truth be told, I’ve been cooking since a very early age, and it’s something that comes very naturally to me and is something that I enjoy. However, being a busy mom means a very hectic schedule and all the stress that comes along with it. That said, I need recipes that are quick and easy to prepare but don’t come from processed ingredients — that is something that’s vital to me. I think most people these days share that same challenge. How do I get a meal on the table that’s not only quick but healthy and flavorful, too?

When choosing a recipe to recreate for this post, I knew I wanted to make something fun and festive for the upcoming holidays, and that would pair well with our main course. Naturally, the recipe for Cranberry Sauce with Lime and Ginger jumped out at me. I then adapted it for the slow cooker. I know you may say cranberry sauce is already pretty simple to make on the stovetop, but making it in my slow cooker allows me to go about and do other things. Let’s face it; when I’m already preparing a full holiday dinner, I am always looking for ways to free myself from the stove. This dish is one less thing I have to cater to during the rush of the holidays, and I’m good with that.


The only other adaptation I made to the original recipe was using raw honey instead of maple syrup. I did this because we are preparing a North African spiced prime rib this year and the flavors would meld beautifully with our main course. If you’re looking for a simple yet flavorful cranberry sauce to accompany your main meal, give this Cranberry Sauce with Lime and Ginger a try — you will not be disappointed by its bright flavors.




To prepare it in the slow cooker: Add all the ingredients into the slow cooker and stir to combine. Place the lid on the slow cooker and allow it to work its magic! If you choose, you can cook it quickly on high heat, which takes about 3 hours. However, if you prefer the low and slow method, cover and cook for about 8 hours. Once the cranberries have popped (a sure sign they are ready), simply use your spoon to mash up the cranberries to your desired consistency. The sauce will thicken considerably as it cools.

Hello! My name is Anna and I am the creator of Crunchy Creamy Sweet, a blog with easy and delicious recipes for busy parents. My site is a collection of new and traditional recipes, all of them family-approved. My goal is to inspire families to cook and bake together, enjoy the meals and create memories. What better time than the holidays!


I couldn’t be more excited to guest post on Better Homes and Gardens’ Delish Dish blog. I still have and treasure my plaid BHG New Cookbook Bridal Edition — it taught me so much about cooking and baking right after my hubby and I got married. It may have loose pages now and scribbles here and there but it is a pearl in my cookbook collection. I have so many recipes from BHG that I love and choosing just one to feature today was not an easy task.


Since the holiday season is in full swing, our Christmas tree and fireplace mantel are both decorated, sparkly and gorgeous, and I have cookies on my mind. Biscotti just happens to be one of my favorite holiday cookies and I only make them at this time of year. They are perfect to dip in a tall mug of an afternoon latte or a steaming mug of hot chocolate. They are also one of my favorite cookies to gift to family and friends.


Since I already love BHG’s Gone Bananas Biscotti, I decided to jazz it up holiday style! I swapped the nuts for dried cranberries and dipped the baked cookies in white chocolate. This flavor combo is one of my favorites when it comes to baked treats.  Simply perfect!


I love this biscotti for so many reasons but most of all because my kiddos can help me make them — my oldest daughter loves to help with shaping the logs of dough. After the cookies are baked and cooled, my youngest daughter and my son dip them in chocolate. They enjoy them with hot cocoa while watching their favorite holiday movies and my hubby and I have plenty for our morning coffee for days.


I hope I inspired you to whip up a batch of these beauties and enjoy with your family and friends!

Samantha Merritt is the recipe developer, writer, and photographer behind Sugar Spun Run, a sweet food blog created to satiate even the fiercest sweet tooth. She lives in southern Pennsylvania with her husband and their two dogs, and seems to always have powdered sugar on her clothes, frosting in her hair, and a stash of chocolate chip cookies hidden in the pantry.

When Better Homes & Gardens asked me (me!?) to adapt a recipe, I knew right away that I wanted to make a cookie.

Of all of the different recipes I’ve made in my lifetime, cookies have always been a favorite, and I’ve been on the lookout for a good, really, truly chocolate cookie recipe for quite some time. When I saw this recipe for Triple Chocolate Cookies, they practically were screaming my name through the computer screen.

These cookies came out looking just like they did in their picture (which, if you’re a seasoned baker, you know that doesn’t always happen). Perfectly light, almost delicate, and thin with gorgeous, shiny, crackly tops, they were dream cookies.

I made very few changes to the original recipe, but I used only semisweet chocolate (which I guess makes them “Double” Chocolate Cookies), and omitted the pecans. After drizzling them with chocolate sauce, I peppered them with broken candy canes for the perfect combination of chocolate and mint.

Because I suffer from an insatiable sweet tooth and because I’ve got the holidays on my brain,  I took things a step further and made them extra festive by sandwiching them with a light, white chocolate and peppermint buttercream frosting.

I used this white chocolate peppermint frosting but omitted the sour cream and made a few minor alterations (covered below) and stirred in a third cup of crushed peppermints. It was light, smooth (other than the peppermint crunchies, of course) and decadent.

While the cookies are rich in and of their own right, they’re supremely chocolatey and I think a refreshing peppermint filling complemented them nicely rather than make them overbearing. They’re the perfect Christmas cookie and I have a feeling if you leave a few of these out for Santa you’ll be kindly rewarded. ;)

Just to recap the changes I made to the triple chocolate cookies: Omitted pecans & used only semisweet chocolate.

And to the white chocolate peppermint frosting: I used a little less sugar (about 2 1/2-3 cups), a full cup of butter instead of ½ cup, and I nixed the sour cream, substituting ¼ cup of heavy cream instead, which I beat in on high speed for one minute after adding. Don’t forget to stir in a third cup of crushed candy canes for a nice little crunch!

Just a tip — when you’re making your frosting, make sure your white chocolate isn’t too hot or you’ll melt your sugar and have a mess on your hands, in which case you will have to spoon gobs of melty frosting on top of your cookies and messily devour them like an animal instead of sandwiching them neatly inside. Not that I know this from experience or anything, of course. ;)


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