Make Turkey Meatballs in Air Fryer for a quick dinner!

If you’ve ever been disappointed with turkey meatballs, this is the recipe that will change your mind about them.

I know this because I have a friend who texts me at the start of every summer, asking how to make a turkey burger that isn’t dry. Every year, I tell him “you have to add fat and moisture.” It’s the same for turkey meatballs.

I know that the whole reason many people eat ground turkey instead of beef is because turkey has less fat and saturated fat. I get that, I do. But you simply can’t use super lean ground turkey and no additional fat or moisture, and then wonder why your burger or meatball is dry.

So, I like to think of it in terms of adding GOOD fat. Instead of relying on the saturated fat that beef would contain, I’m using 85% lean ground turkey, and adding good fat like olive oil, and moisture from Greek yogurt.

Not only does the yogurt add moisture to the meatball mixture, but the enzymes in the dairy help tenderize the turkey, which makes it more . . . tender . . . to eat.

My friend reports back that his turkey burgers are improved, and I’m confident you’ll feel the same way about your turkey meatballs, too.

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The best Bourbon Smash Cocktail

You might have noticed that we love bourbon cocktails around here. From an apple cider old fashioned to a bourbon mule, this liquor is for much more than just sipping on the rocks.

Today, I’m sharing my favorite Bourbon Smash recipe – a timeless cocktail that is all about the balance of sweet, sour, strong and sippable.

I’ll give you directions for how to make it the classic way, as well as ways to make it your own using ingredient variations like Meyer lemons and vanilla.

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This Kentucky Mule Recipe might just change your life!

I think in the past decade or so, we’ve all become quite familiar with Moscow mules. I’ve certainly published my fair share here, with everything from a strawberry mule for summer to a grapefruit mule for winter and a caramel apple mule for fall.

Are you ready to elevate your cocktail game with a twist on a classic Moscow mule that is great all year ’round?

This Kentucky bourbon mule recipe is a refreshing concoction that is the perfect balance of sweet, spicy and tangy in every sip.

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This pineapple sangria with mango is the most refreshing summer drink!

If you’re looking for a great recipe for pineapple sangria, you’ve come to the right place.

Pineapple sangria is already a great combination of pineapple and white wine, but this recipe includes some bonuses like mango, oranges and brandy.

The end result is a refreshing tropical drink with a complex but easy-to-drink flavor.

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This watermelon feta salad has bright flavors that other recipes don’t!

The popularity of watermelon feta salad had gone up and up in the past few decades, and it seems to be at just about every summer gathering I attend.

The problem is, a lot of times, this salad is BLAND! It shouldn’t be, right? You’ve got juicy watermelon and salty and creamy feta, so what could go wrong?

This recipe solves the trap that many watermelon feta mint salads fall into – under seasoning. Just because the feta is a bit salty doesn’t mean you don’t need to season the watermelon.

And you’ll be surprised what a long way a half a lemon and a half an orange will go towards giving this watermelon salad with feta HUGE, bright flavor.

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Anybody else remember those “Choose Your Own Adventure” books? Man, I could get DOWN with those things. Pretty sure I’d read one tomorrow if it showed up in my neighborhood’s Little Free Library.

Well, this build-your-own yogurt bar is the food equivalent of one of those books. Want all healthy yogurt toppings? Load up on fruit and lemon cardamom granola. Want more decadent toppings for yogurt? Some chocolate chunks and waffle cone bits are waiting for you.

The recipe card below includes approximate amounts for a yogurt parfait bar for 8 people, but you can set up all of these ingredients in any quantity for any number of people. Just change your serving bowl sizes accordingly.

Round out your brunch buffet with vegetarian quiche and some bacon in the oven, and you have the perfect Mother’s Day or bridal shower morning meal.

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For me, there is no meal more decadent or special than lamb chops. I have a very fond memory of helping to make the banquet dinner for the graduating class of culinary students when I was in my first year of school.

I was in charge of searing lamb chops all night. At the end of the evening, there was a ton of food left over, and the instructors let us take home as much as we could carry. Jeff and I feasted on lamb chops and vegetable quiche and shrimp deviled eggs and big slices of vegetables lasagna all weekend and it was glorious.

While ground lamb makes it into more frequent meals like lamb tacos and lamb bolognese, chops are special. Especially lamb “lollipops” which are chops cut from a rack of lamb that has been “Frenched,” meaning all excess meat and fat has been trimmed off the exposed bones so they look extra pretty.

Today, I’ll teach you how to cook lamb lollipops, as well as make the best marinade and herby yogurt dipping sauce for them.

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What are your thoughts on Thanksgiving appetizers? I think it kind of depends on what time you eat your main dinner.

I know some families that will do an appetizer lunch earlier in the day, but then have their main dinner with bourbon glazed turkey and grandma’s old fashioned dressing and all the other trimmings later in the evening.

My gathering usually eats our meal around 3pm, so we keep appetizers pretty simple (maybe a very small charcuterie board idea) so that we don’t fill up too much before the main event. I mean, I like to save some room for Thanksgiving salad and Thanksgiving fruit salad, because I’m a weirdo.

This simple baked goat cheese cranberry appetizer for Thanksgiving is a little something to nibble on that won’t fill you up terribly.

Plus, like my cranberry tart pie, this appetizer with goat cheese is a nice way to incorporate cranberries into this seasonal meal if traditional cranberry sauce just isn’t your favorite thing.

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You didn’t think I wasn’t going to publish vanilla bean creme brulee without also bringing you it’s dark and mysterious cousin, chocolate creme brulee, did you?

I wouldn’t do that to you! You know I’ve been on a creme brulee kick this year, experimenting with creme brulee flavors from coconut creme brulee to pumpkin creme brulee and everything in between.

If you’ve never tried chocolate creme brulee, imagine eating the richest, most decadent chocolate pudding you’ve ever had. But imagine it has a crispy, crackly crust of torched, caramelized sugar on top that you get to break through with your spoon.

If your mouth is watering as much as mine is, let’s dig into this chocolate creme brulee recipe. The best part is that you’ll only need 5 ingredients!

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Vanilla Creme Brûlée is timeless!

Sometimes, you just can’t improve on a classic. Once in awhile, I love a modern restaurant dessert with unexpected ingredients and preparations.

But truly, is there anything better than an amazing dish of creme brulee? The rich custard paired with the crackly torched sugar top is irresistible, in my opinion.

What’s funny is that I’ve published more “creative” creme brulee flavors like grapefruit creme brulee and coconut creme brulee and even Christmas creme brulee.

But oddly, I’ve never published the most traditional version ever. The kind I was taught to make my first week of culinary school.

So today, I’m sharing my perfect recipe for vanilla bean creme brulee. It will never go out of style!

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