Something about this time of year makes tiny sandwiches just feel oh so right. Whether it’s leftover maple bourbon turkey on a dinner roll with cranberry sauce, or a slice of pineapple ham on a small piece of crusty baguette with salted butter, it just tastes great.

But sliders don’t have to be just a way to use up leftovers. They can be their own special, dare I say elegant, dish.

These lamb sliders start with a succulent roasted boneless leg of lamb generously rubbed with warming spices. The meat is put on a slider bun and dressed up with pickled radishes and pesto mayo.

Bookmark this lamb slider recipe for a party this festive season! You can also use leftover lamb from a holiday dinner to make these sliders.

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While you generally won’t find me going out to a fancy restaurant for a pre fixe dinner on Valentine’s Day, I still like to mark the occasion in some way at home.

Sometimes I’ll make a special Valentine’s Day dinner of lasagna cottage cheese or my crab-stuffed salmon recipe but other years, it’s just easy Valentine’s dessert shooters after a takeout pizza.

And sometimes I’ll just feel like snacking with fun charcuterie board ideas and following it up with some chocolate creme brulee.

You all know I love an epic snack board, as I’ve already shared everything from my wine and cheese board to a spooky Halloween charcuterie board to a fall-themed Thanksgiving charcuterie board.

Whether you’re hosting a Galentine’s party for the girls, or having a cozy night in with your sweetie, why not put together a Valentine’s Day snack platter of your own this year? I’ll explain it all, including the best way to make heart shaped food, below.

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Fall is in the air a little bit, even though it does seem like summer in the Midwest now extends into October or even early November, really.

While I’ve enjoyed a long summer of grilled buttermilk chicken and my Mexican street corn salad recipe, I’m very ready to dig into a big bowl of soup. Specifically, a big bowl of soup with noodles!

When I’m truly chilled to the bone in the fall and winter, nothing warms me up like a big bowl of ramen. While my little town has recently gotten a (really good!) pho restaurant, we don’t have anyplace to get ramen.

But it’s really not hard to make at home. I usually turn to shrimp ramen, or the tomato ramen with meatballs that I’m sharing with you today.

This is not the typical college student meal you might think of when you think of ramen. No, my ramen has big flavors and lots of filling toppings.

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Nothing makes my eyes light up at a party like seeing a big spread of appetizers. There’s a reason New Year’s Eve is one of my favorite days, and it’s definitely the savory baked brie, jarcuterie and other New Year’s Eve food!

My absolute favorite kind of appetizer spread? The kind that you get to assemble yourself, like my DIY elote cup bar or even individual charcuterie cups. And if your group of friends and family is anything like mine, everybody has different tastes.

Some people don’t like onions, others can’t get enough. Somebody hates tomatoes, whereas I make my Detroit style pizza recipe with pickled tomato sauce.

I think we can all agree that lots of options never hurt anybody, and that’s what I’m giving you today with this smoked salmon platter!

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Yep, it’s time for another snack dinner! Of all of the “recipes” on this blog, these types of posts are the most representative of how I REALLY like to eat, especially in the spring and summer.

With spring just around the corner (I mean, ignoring the snow flurries I saw this morning, whatever), this Banh Mi Meatball Snack Dinner will be a weeknight go-to to Jeff and I. If I can find fresh local spring radishes and carrots at the farmer’s market, even better!

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The year is finally starting to wind down, and I am R-E-A-D-Y for that break from work between Christmas and New Year’s. That glorious week where I can stay in my pajamas as long as I want, watch movies, eat snacks and pretend they’re meals, read books, do puzzles, and generally just unwind and do nothing.

I especially look forward to this time because as a small-business owner, December is one of my busiest months. Lots of clients requesting lots of projects, as well as gearing up for 2018.

December is a time where complicated dinners are just not possible. I have neither the time nor the mental energy to figure that out.

This One Pan Sausage & Tortellini (as well as my Sausage Pasta Skillet and salmon spinach pasta) is a meal I turn to time and again in busy seasons of life.

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If you had told me back in 2008 (or whenever I first bought a bottle of sriracha, I can’t remember), that I would still be eating it (and eating a lot of it) in 2017, I might not have believed you. At the time it first started to gain popularity in the U.S., it certainly seemed, at least to me, like something that would be passing fad.

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Did you know National Hummus Day is this coming Saturday? While you’ll almost always find a tub of hummus in my fridge (24/7/365), I figured this is a day to celebrate my love of hummus a little harder than usual.

I took the opportunity to not only celebrate hummus, but some of my favorite seasonal ingredients (and a few fun goodies), as well.

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Here in Michigan, we take eating and entertaining outdoors pretty seriously in the summer months. It’s because we can’t take it for granted. It’s not like we have mild temperatures all year – a backyard barbecue in February would just lead to frost bite all around.

So in the summer, nearly all of our meals are eaten outside, just because they can be. Whether it’s a weeknight dinner for two, or a big backyard gathering with friends and neighbors, all food tastes best when eaten outdoors. It’s a proven fact.

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Fun fact: both houses I’ve owned have come with random culinary delights already growing in the yard. My first house had out-of-control mulberry trees, and a single very oddly placed garlic plant. My current house came with a pretty sizeable chive plant right by the deck, which I’m finding very useful. I mean, chives can add a smidge of onion flavor and a fun green color to just about any savory dish, like these Feta Terrines with Spring Vegetables.

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