The perfect salad for Christmas Dinner

No matter what your entree is for Christmas dinner, I’m willing to be that this Christmas Salad will go with it.

It’s a combination of peppery arugula and crisp radicchio, topped with juicy oranges, creamy goat cheese, cinnamon roasted almonds and beautiful pomegranate seeds.

But the thing that sets this salad apart is the zesty orange dressing. It’s creamy but not too creamy, filled with the flavor of fresh orange juice, sweetened with a bit of honey, and made a bit tangy by white wine vinegar and Dijon mustard.

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Spooky Deviled Eggs will be a hit at your Halloween party!

If you’re looking for a Halloween deviled eggs recipe to serve at a party or just round out your family’s dinner before trick-or-treating, you’ve come to the right place!

Whether you want to make just one variety, or four, I’ve got you covered. I’ll walk you through step-by-step how to make deviled eggs decorated like pumpkins, eyeballs, spiders and . . . some spooky green thing.

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This Easy Crab Stuffed Salmon Recipe is elegant but so simple.

Don’t you hate it when you try to make a fancy meal for a special occasion at home, and two hours later, you’re frazzled and your sink is overflowing with dishes?

This Crab Stuffed Salmon Recipe is NOT that. When I say it’s easily achievable for a novice home cook, I MEAN that.

If you can stir things together, chop some parsley, and make one simple cut with your knife, you’ve got this.

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This Dill Sauce Recipe is a party for your tastebuds

Salmon is one of my favorite weeknight proteins, thanks to how healthy and easy to prepare it is. But sometimes, I admit, it gets a bit boring.

What does a home chef do in an event like this? Whip up a restaurant-quality Dill Sauce for Salmon that will elevate the whole meal!

What does Dill Sauce taste like?

This lemon dill sauce for salmon is a delightful blend of creamy, tangy and herby flavors.

The rich, smooth base of Greek yogurt and mayonnaise is flavored with generous amounts of zesty lemon juice, spicy Dijon mustard and earthy fresh dill and garlic.

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Serve Crab Stuffed Shrimp as an appetizer or dinner!

One of the best things about cooking at home is realizing how possible it is to create a restaurant-quality dish without being a trained chef.

One of the best examples of this is a recipe like Stuffed Shrimp with Crab.

It’s nothing more than cutting open some shrimp and stuffing them with an easy-to-stir-up mixture of crab and seasonings, but it couldn’t be more impressive.

And even better – it only takes 10 minutes to bake, thanks to starting with a grocery store shortcut of pre-cooked shrimp.

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Avocado Burgers are where it’s at!

Hamburgers made at home don’t have to be just sad patties topped with a Kraft cheese single (but honestly, that’s the way I grew up eating them).

If you like restaurant-style burgers with creative toppings and flavorful sauces (think Red Robin), this Avocado Burger recipe will delight your taste buds.

The cilantro mayo especially is what sets this recipe apart from others. It combines with the avocado to make a flavorful bite that guacamole lovers will appreciate.

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This is the Best Turkey Burger Recipe!

A great turkey burger has been one of my most requested recipes, and after experimenting and perfecting this recipe for YEARS, I’m finally ready to publish it. It’s perfect!

Ground turkey can often be seen as a bland, boring, sometimes dry alternative to ground beef, that only super healthy eaters love.

Yes and no. If you simply make patties out of plain ground turkey and don’t season it, your burgers WILL be bland and dry.

But we’re not gonna do that. We’re going to add four simple ingredients that make these turkey burgers juicy and flavorful.

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This Elote Corn Salad is so flavorful!

Right up there with salmon pasta, this salad is one of the most popular recipes on this site!

I think it’s because it’s a side dish that can be made in advance and has a huge amount of flavor going on.

There’s creamy cheese and mayo, tangy lime juice, herby cilantro and a little bit of heat from cayenne and chili powder.

It can be made with fresh or frozen corn, and there’s substitution options for a lot of the ingredients, making it easy to use what you already have on hand.

My favorite part is that it can be served warmed, chilled or even right at room temperature. It’s equally delicious all three ways.

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Easy Dill Pickle Pasta Salad

You may remember this technique from my potato salad with bacon, and it works just as well with pasta salads of all kinds as it does with potato salad.

This pickle pasta salad uses a technique I’ve been relying on for years – dividing the dressing in half and adding it at two different stages.

Have you ever stirred together your pasta and dressing, refrigerated your salad, and then wondered why all of your dressing has disappeared? Sometimes it seems so dry after you get it back out of the fridge, right?

With this technique, you toss freshly cooked pasta with half of the dressing, then chill the salad to allow the pasta to absorb all of that flavorful dressing.

Then, once it’s chilled, just before serving, you add the rest of the dressing and toss again.

This technique ensures that the pasta is seasoned by absorbing some of the dressing, but there’s also more dressing for the surface of the pasta. It also won’t be a gloppy mayo-laden mess from accidentally over-dressing. It’s just a perfectly dressed pasta salad.

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This potato salad with bacon uses an easy technique to ensure it is perfectly dressed when you serve it.

More so than a lot of foods, there is a HUGE number of ways to make potato salad. Sauces, add-ins and even the type of potato may vary.

But I think the one thing we can all agree on is a good version of it needs to be properly dressed. Not an overly gloppy mayo-laden mess, but definitely not dry and under-seasoned either.

This potato salad with bacon recipe uses a technique I’ve been relying on for years – dividing the dressing in half and adding it at two different stages.

Have you ever added your dressing to warm potatoes, refrigerated your salad, and then wondered where all your dressing disappeared to? The potatoes suck it all up sometimes!

With this technique, you toss the still-warm potatoes with half of the dressing, then chill the salad to allow the warm potatoes to suck up and marinate in all of that flavorful dressing.

Then, once it’s chilled, just before serving, you add the rest of the dressing and toss again.

This technique ensures that the potatoes are seasoned by absorbing some of the dressing, but there’s also more dressing for the surface of that potatoes. It’s a perfectly dressed potato salad.

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