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Cooking Camp

Spaghetti and Roasted “Impossiballs” with Rachael Ray

Makes 24 balls

My hubby says these roasted meatballs are better than the real thing- and that’s saying a lot! If you aren’t using plant-based meat, you can use regular 80/20 ground beef. If you have leftover balls (we never do), these will make an excellent hoagie style sandwich. I like to serve this with salad or garlic bread.

Blueberry Watermelon Pops with Carla Hall

Serves 16 Pops

Deviled Eggs Made Me Do It with Jessica Woo

Brunch Frittata with Valerie Bertinelli

Serves 8

Prep Time: ​5 min Cooking Time: ​25 min

Killer Turkey Burgers with Anne Burrell

Serves 4

Total Time: about 45 minutes

Kebab Skewers with Cilantro Sauce with Maneet Chauhan

Very Berry Shortcake with Maria Betar

Makes 4 Biscuit Shortcakes

This recipe can be made with some or all of the berries below. Pick your favorites!

Honey Chicken Garlic Noodles with Jernard Wells

Prep Time: 10 mins Cook Time: 20 mins

Cake Hacks with Buddy Valastro

Caesar’s Pasta Salad with Giada De Laurentiis

Serves 6 to 8

Prep time: 15 minutes Cook time:  25 minutes

Beef and Broccoli with Jet Tila

Serves 4

Like a lot of my stir fry dishes, break them up into three parts to simplify.   Get in the habit or marinating your meats before cooking. This makes them super tender and they will feel and taste just like your fav Chinese restaurant.  Then combine the sauces into one bowl.  All that’s left is to stir fry!

Buffalo Cauliflower Bites with Eitan Bernath

Classic Chicken Parm & Pasta with Andrew Zimmern

Serves 2

This chicken parmesan is my love letter to the Italian-American red sauce classic everyone craves. Sure you can gussy it up, but this recipe sticks to the basics—fried chicken topped with an easy homemade tomato sauce, creamy ricotta, mozzarella melted under the broiler, and a touch of fresh basil. It’s truly a dinner of champions.

Oh, Fudge! with Duff Goldman

Makes 48 squares

Prep Time: 15 minutes Cooking Time: 10 minutes, plus 2 to 3 hours for chilling

Summery Corn Soup with Alex Guarnaschelli

Serves 4-6

The trick with corn soup is to harness the sweetness of the corn when it’s raw and the earthy, starchy notes when it’s cooked.  To clean the corn of its silk, use a damp, sturdy kitchen towel to wipe the cobs clean. Fun fact: For each kernel of corn on a cob, there is one piece of silk so that makes for a lot of cleaning! I serve this soup cold and it’s both refreshing and satisfying. Make ahead and let it get super cold before serving. PS You can also puree all of the soup so it’s completely smooth or gently heat and serve warm instead of chilled!