Get ready for the Best Thanksgiving Salad

For me, Thanksgiving dinner usually isn’t complete without a salad, and I’ve made this same really good Thanksgiving green salad recipe year after year. 

This salad for Thanksgiving is a combination of sweet and savory flavors using seasonal ingredients, and it’s easy to prep a lot of it in advance. Simply toss it together right before dinner!

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Thanksgiving Charcuterie Board Ideas for your holiday spread

Coming up with fun charcuterie board ideas is something about my job that I simply never tire of. I’ve already done everything from a Halloween charcuterie board to an Easter charcuterie board to a huge platter of Valentine’s snacks, but I’m not nearly out of new boards to create.

While many of my existing ideas, including jarcuterie and the wine and cheese board (and even my butter board) are already quite perfect for Thanksgiving appetizers, I wanted to create a fall charcuterie board that was truly specific to this holiday.

Below, I’ll walk you through how I shop for and build this lovely Thanksgiving charcuterie board. I guarantee you it’s easier than it looks!

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When it comes to muffins, the classics come to mind right away: banana-nut muffins to use up overripe bananas (a frequent occurrence in my house), and my buttermilk blueberry muffins and blackberry muffins are always classics.

But I also like some more unique muffins, like my cranberry sauce muffins that use up extra cranberry sauce after Thanksgiving, and even Earl Grey muffins for a unique morning treat.

Likewise, most people don’t immediately think of muffins when they think of baking with pears. Pear crisps and crumbles are much more common.

But I’m here today to make the case that these ginger pear muffins should go into your baking repertoire, especially during this time of year when the best pears are in season.

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Just like almost every food blogger you might follow, I’m double checking my Thanksgiving recipes list this year and trying to figure out what I might be missing. If there’s something that I don’t have that you’d like to see, please, let me know. I love suggestions for what to publish next!

So far, I’ve figured out while I have a classic roasted turkey with maple bourbon glaze and a Cajun turkey, I don’t have a ham recipe (although I do already have a recipe for leftover ham and potato soup, oddly). I’ll be fixing that with a delicious new ham recipe published here in a few weeks.

I also realized I didn’t have a classic gravy, so I published my technique for how to make gravy from scratch.

And while I have a very popular Thanksgiving salad, Christmas salad and Easter salad recipes, I don’t yet have a Thanksgiving fruit salad recipe.

Thanksgiving fruit salad (and Christmas fruit salad) may or may not be something that has a spot on your holiday table, and that’s OK. I think it’s a nice addition to a meal for a large crowd (even a brunch buffet), especially if lots of kids are in attendance. Kids love fruit an absurd amount.

But this fall fruit salad is delicious for taste buds of all ages. The sweet fruit is balanced with a bright and delicious dressing. Serve it in your prettiest bowl.

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I like to make at least one batch of homemade ice cream each summer. Usually classic vanilla, strawberry or mint ice cream.

But if I get really ambitious and make a second batch, I always like to experiment with a fun flavor of my invention. This is how pop tart ice cream and milk tea ice cream came about.

This banana pancake ice cream was created entirely because I had leftover pancakes that needed to be eaten, as well as ripe bananas that needed to be used up.

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I’ve come up with a lot of unique charcuterie board ideas (everything from jarcuterie to a Halloween charcuterie board to a Easter charcuterie board) for you guys. I know! I just love them so much. Styling them and photographing them, and eating them, of course.

But I’ll never make the same cheese board twice. I’m always looking for new and fun goodies to add to my boards, and new ways to pair the ingredients with beverages.

A cheese board for wine tasting!

Consider this cheese board for wine tasting to be a sister post to my cheese board for beer. So, how do you make a good cheese platter to pair with beverages?

Today, I’m going to walk you through how to make a super easy, 100% finger food snack board perfect for a wine tasting.

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You might not have been expecting a recipe like this from me this fall, after my admission last year that I don’t really like pumpkin (heck, I made my Halloween food ideas platter using mostly mango).

But some weird part of my personality has a hard time accepting that there could be foods I don’t like. I PRIDE myself on being the least picky eater anybody will ever meet!

So, just like I forced myself to eat one olive per day for a month until I liked olives (really, I did that, and it worked), I also make it a point to try foods I “don’t like” at least once a year.

It’s easy to remember my yearly taste test with pumpkin, because let’s face it: Americans are pumpkin crazed in the fall.

While pumpkin coffee drinks don’t sound appealing to me (yuck, give me an apple cider mule any day, though) and pumpkin pasta sauces are just too much to handle, I settled on a small bite pumpkin appetizer (designed for holiday entertaining) this year (and also discovered that pumpkin creme brulee is quite good).

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I’m still on a best-intentions quest of eating breakfast every day. In an ideal world, it would happen.

In the real world, I make my coffee, grab my computer, and start my work day, waiting until lunch to eat for the first time.

Not eating breakfast is a bad habit, and one that I am continually trying to break. Study after study shows that eating breakfast is one of the best things you can do for your health.

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You know that episode of Friends where Joey is obsessed with jam? As in, his mom used to drop him off at the movies with a jar of jam and a spoon?

That’s pretty much my husband. Jeff is a jam fanatic, so it’s rare to have an untouched jar of jam in my house that I can use for baking. But I outsmarted him this time!

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While I’ve never been a fan of desserts that are too sweet, I would never bat an eye at anybody else for their love of sweets.

But recently, I was watching some TV cooking competition, and the judges jumped all over a competitor for his dessert being too sweet.

I was sitting at home, thinking/yelling at the TV, “I get it. But desserts are sweet. You can’t be mad when they’re TOO sweet!”

Anybody else yell at their TV during “Chopped”? Just me?

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