This Homemade Tartar Sauce is adapted from a culinary school recipe. Big restaurant flavors, in a smaller, super easy-to-make recipe. Skip the store-bought sauce and instantly upgrade any seafood dish.

This Homemade Tartar Sauce Recipe Is Great On . . . Everything!

Since I was a little kid, I’ve LOVED tartar sauce.

Obviously, the mayonnaise part is built into my Midwestern DNA. But add the pickles and the herbs and it just becomes such an A++ condiment. Of course, it’s perfect with fried fish, and 99% of my unabashed love for the Filet-O-Fish (guilty pleasure, please don’t judge) is simply the tartar sauce.

I also love tartar sauce as a dip for French fries, roasted potatoes, and heck, pretty much every other kind of roasted vegetable, too. It’s obviously amazing with all kinds of seafood dishes. Give it to me with grilled chicken, honestly. Tartar sauce all day, every day.

However, I find most jarred and bottled tartar sauces to be very underwhelming. They often have an “off” flavor to me that I can’t quite place. It’s probably just the fact that they’re made with all sorts of fillers and additives and frankly, just not good.

So, fellow tartar sauce lovers: let’s explore making some homemade tartar sauce, using the same recipe I was taught in culinary school (just scaled down for the home kitchen).

Why You Will Love This Tartar Sauce Recipe

• The tangy flavor complements the richness of fried fish so well!
• It’s adapted from a culinary school recipe, which means it has all the big flavors of a restaurant condiment.
• It keeps up to a week in the fridge.

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Honey Glazed Salmon is one of those unicorn recipes that is ideal for busy weeknights but also fancy enough for special occasions. Serve with rice and your favorite veggie.

Perfect Salmon with Honey Glaze

Have you ever seen one of those cooking scenes in Top Chef or The Bear or something where a chef is tilting a skillet and continuously spooning butter or a glaze over a piece of protein? Do you get as starry-eyed and mouth-watery as I do?

Let’s go for it and do this at home and live out all of our chef dreams. And we’re actually going to do it on a weeknight, because that’s how easy it really is. You don’t even need your oven!

This honey glazed salmon is as easy as searing some salmon fillets in a skillet, then using the same skillet to turn a handful of ingredients into a rich, sweet and savory glaze that you’ll want to spoon over everything else on your plate, too.

Why You’ll Love This Honey Salmon Recipe

• You likely have most of these ingredients on hand. Just buy the salmon fresh, and you’re all set!
• When your entree has as much flavor as this does, you just need to round out your plate with simple steamed rice and vegetables for a complete meal.
• Not only is this one of my best salmon recipes, but it’s one of those unicorn recipes that is ideal for busy weeknights but also fancy enough for special occasions.

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The best Tomato and Beet Salad isn’t anything more than great ingredients, arranged on a pretty platter. With over 100,000 page views, this recipe has been the star of many dinner tables.

This Heirloom Tomato Salad with Beets is Perfect for Summer!

“Made this with tomatoes, basil, parsley and sage from my garden. It was delicious and so summery!”

—Lynda

When you have great vegetables from your garden or a farmer’s market, a “salad” really needs to be very little else beyond slicing, piling things onto a platter and drizzling with some good olive oil.

Many of us normally think of beets as more of a fall or winter vegetable. But since they’re my favorite vegetable, I’ve found that they can transition right into warmer weather too, especially when they are paired with tomatoes. 

With over 100,000 page views, this summer beet salad recipe has made a star out of fresh produce on lots of dinner tables.

Why You’ll Love Beet Tomato Salad

• With the earthy sweetness of roasted beets, the juicy and tangy tomatoes, and the rich blue cheese, it’s an actual flavor explosion.
• It’s also loaded with vitamins, minerals and antioxidants, so it’s as healthy as it is delicious.

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Shake up your potato salad game with Papas a la Huancaina, a Peruvian potato salad with a flavorful cheese sauce that can be made with ingredients from any grocery store.

What is Papas a la Huancaina?

Papas a la Huancaina is a traditional Peruvian potato salad, named after the Huancayo region of central Peru. It consists of boiled, sliced potatoes smothered in a unique and flavorful cheese sauce. It can be served an an appetizer or side dish.

I first started making it about a decade ago, when I worked at a food magazine. I was assigned the task of developing a Papas a la Huancaina recipe that could be made with ingredients from an American grocery store.

I tested this dozens of time before it was published, in order to get the ratio of potatoes to sauce correct, as well as make sure the cheesy habañero-infused sauce was pleasantly warm, but not too spicy for the average diner.

The recipe below is the result of many months of work, and dozens of tests. I hope you enjoy it as much as my family does.

Why you’ll love this Peruvian Potato Dish

• Potato salad with egg and bacon potato salad are great, but if you’re looking to shake things up this summer and try a truly different kind of potato salad, this is the one!
• If you’re a fan of “Hot Ones” and want to try something with habañero pepper in it, this is the perfect dish to ease you into it. Papas a la Huancaina is not necessary HOT or even spicy, but you could say it has a pleasant “warmness” to it.

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This Horseradish Sauce for Prime Rib has the sharp bite of horseradish that goes so well with beef, but it’s mellowed by an unconventional ingredient – light and airy (not sweet!) whipped cream.

The Only Horseradish Sauce Recipe You’ll Need

Let’s say you’ve already rubbed your standing rib roast with our prime rib rub, and you have the best prime rib roast recipe ever roasting away in the oven. Your house smells amazing, your loved ones are gathered, and you can’t wait to serve dinner.

Your meal is going to be amazing as is, but let’s talk about one last finishing touch. This horseradish sauce recipe is one my Dad and I have been making on holidays for probably 15 years or more.

It’s so luscious and creamy, without feeling heavy, thanks to cream whipped to soft peaks to make it light and airy. You get the fiery bite of horseradish that goes so well with beef, but it’s mellowed by the cream so that it appeals to everybody at the table.

What Is Horseradish Sauce?

Horseradish sauce is a creamy condiment made from ground horseradish, seasonings, and creamy ingredients like mayonnaise and heavy cream. It’s known for it’s sharp but rich flavor, and it’s most often used as a topping or dipping sauce for meats like prime rib, roast beef and steak.

Heads up! You might need these other recipes to cook and serve the best prime rib of your life:

How To Cook Prime Rib

Prime Rib Rub

Why You Will Love This Creamy Horseradish Sauce Recipe

• Even though you do need a mixer to whip the cream to soft peaks, this sauce still truly comes together in a few minutes. It’s a big flavor payoff for little work.
• This sauce is a versatile accompaniment not just for beef, but for sandwiches, seafood, or even as a dip for French fries!
• It elevates a special meal by adding that finishing touch. A dollop of this sauce takes your dinner to the next level.

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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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Sometimes my recipe inspirations comes from restaurants. Sometimes it’s magazines. And sometimes, there’s nothing else behind it other than I want to put a ton of my favorite ingredients all in one dish.

Like my fried goat cheese salad and shishito pepper recipe before it, this smoked salmon pizza is the last thing. It’s just everything I ever want to eat, put together into one glorious dish.

This pizza or something very similar would probably be included in my last meal on earth. Smoked salmon? Soft eggs? Fresh herbs? Chili crisp? The gang’s all here.

This salmon pizza is a great light meal for a hot day, because it’s meant to be served at room temperature or close to it. This also makes it perfect to cut into small wedges and serve as an appetizer.

Grab a strawberry mule (my drink of choice for my last supper) and let’s get into it!

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You will love these Potato Cakes from Mashed Potatoes

The thing about three person families is that we ALWAYS have leftovers. Having grown up in a three person family, and now having a three person family of my own, I know this to be a fact. And it’s a fact I kind of love, to be honest.

We are not a family who hates leftovers. We love having leftovers, because it means that lunch for the next day is already taken care of!

But let’s be honest, some leftovers aren’t so great simply reheated as is (looking at you, sadly, salmon pasta). That’s why I have leftover cornbread casserole and leftover turkey chili in my back pocket, too.

Mashed potatoes are another thing that I don’t love simply reheated on their own. Unlike mini Hasselback potatoes, which you can make in advance and then reheat, mashed potatoes are really best when they’re fresh.

After that, I think they’re a little better repurposed into something else, like the tops of mini shepherd’s pies, or my original leftover mashed potatoes recipe that is a casserole with lots of cheese and bacon.

Today, I’m sharing another idea for repurposing leftover mashed potatoes. This mashed potato cake recipe is similar to a dish my mom used to make for the three of us, and now I make these leftover mashed potato cakes for my family, too!

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When you think of a charcuterie board, you might think of a cocktail party, a light dinner or even an afternoon snack. But I also think of breakfast!

As I’ll explain below, charcuterie for breakfast is quite common in Europe, and I think we should celebrate here in the United States, too!

Read on to learn how to build an epic Breakfast Charcuterie board perfect for a weekend brunch or holiday gathering like Mother’s Day.

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Is there anything more comforting than a bowl of mashed potatoes and gravy from scratch (or even bacon gravy)? In my house, they’re not just for holidays (although we surely have them then, too, and a potato cake or my leftover mashed potatoes recipe the next day).

Mashed potatoes are the first thing I want when I feel under the weather, or when it’s cold and gloomy outside.

And if I’m serving a juicy flat iron steak on grill, the meal isn’t complete without homemade mashed potatoes with heavy cream (and maybe some Dr. Pepper baked beans, too).

I just really enjoy the process of making mashed potatoes, and experimenting with them by adding unique ingredients and flavorings. These Blue Cheese Mashed Potatoes are the ones I’m currently digging the most.

They’re the perfect accompaniment to prime rib, ham, or lamb lollipops, or turkey (and no gravy is really needed). You could even put them on top of mini shepherd’s pies!

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