Use some shortcuts from the grocery store to put together everything on this Thanksgiving Charcuterie Board in 30 minutes or less, with the beautiful colors and flavors of autumn.

Thanksgiving Charcuterie Board Ideas For Your Holiday Spread

With years of experience crafting beautiful, seasonally inspired charcuterie boards, I know that it’s all about getting the right combination of flavors and textures.

A beautiful Thanksgiving charcuterie board welcomes guests to the celebration and sets the tone for the rest of the meal.

Whether you’re a charcuterie enthusiast or beginner looking for ideas, I’ll guide you step-by-step through my approach to selecting, arranging and styling a charcuterie board perfect for Thanksgiving or any fall get-together.

This Italian Chopped Salad is a restaurant favorite that’s easy to make at home. Crisp veggies, creamy cheese, pickly things, salty salami and an herby homemade dressing come together in the best way.

This Chopped Salad Recipe is a Restaurant Favorite!

When I was in culinary school, the students ran a restaurant at the school where the public could come in for lunch or dinner. The best part of this place was that you could get a super high-end, gourmet meal (featuring lamb or duck or something else really nice) for like $15 for three courses, all because it was made by students.

What’s funny is that a lot of customers who came in for lunch ignored the cheap lamb and duck entrees they could have gotten, and instead got the chopped salad as their meal. It was kind of an inside joke how popular it was.

I think it was so beloved for a few reasons: 1.) It was always SO FRESH, because all of the ingredients were freshly chopped right before service, 2.) It had a ton of awesome stuff in it, and 3.) good homemade dressing. And maybe the secret 4.) is that it reminded people of what the Olive Garden unlimited salad would be like if that salad was actually good?

Whatever the case, I’m recreating it today, and I hope you love it as much as all those people turning down cheap gourmet meals did.

This fun and colorful Halloween Salad is the best spooky side dish. With pepperoni bats, vibrantly colored tortellini and mozzarella cheese skulls, it’s also the most delicious!

This Spooky Pasta Salad Makes a Great Halloween Side Dish!

The internet has exploded with creepy recipes in the past few years (including at least 16 on this site alone), but one thing I don’t see much of is Halloween side dishes!

Right before trick-or-treating / passing out candy, I’ll usually serve an easy dinner like chicken meatballs or crockpot beef stroganoff, but it’d be more fun to have a spooky side dish with it, wouldn’t it?

Enter this fun and colorful Halloween salad recipe. With pepperoni bats, spooky tortellini and mozzarella cheese skulls, it’s delicious as a side dish before trick-or-treating.

This Halloween Charcuterie Board is an Instagram-worthy showstopper. It’s super easy to assemble with spooky snacks that will be loved by monsters of all ages.

This Halloween Cheese Board is Perfect for Your Halloween Party

Over 600,000 people have come to this site for our Halloween food ideas. There’s baked goods, jello shots, drinks and a few savory but spooky snacks.

But none of the ideas are easier to put together for a party than his Halloween Charcuterie Board. It’s one of my favorite unique charcuterie board ideas.

This post will walk you through everything you need to know to build a board just like this. From choosing the meats and cheeses, to rounding out the board with other cute snacks (I’ll tell you exactly where to buy them), to where to find all the creepy decorations, it’s all here!

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.

Use this expert guide to learn how to make Pizza on the Grill. You don’t need a special oven or fancy equipment, and you’ll be a pro in no time!

Pizza On The Grill

My family and I consider grilled pizza to be one of life’s great pleasures. We’ve been making it for 15+ years, and have even given our friends mini classes on how to do it.

It’s one of those things where it seems daunting, but once you get started, you realize how truly do-able it is.

You don’t need any fancy equipment. No special pizza oven, and you don’t even need one of those gigantic pizza peels (those LOOK cool, but we have no place to store something like that, and it’s not necessary anyway).

Read on to learn everything we know about how to grill pizza perfectly. You’ll be a pro at this yourself in no time. Then you have to promise to teach your friends!

This is the classic Midwestern Pasta Salad with Italian Dressing pumped up a few (dozen!) notches. It can and should be prepared in advance, so it’s perfect for parties and picnics.

Antipasto Pasta Salad is the best side dish for any summer entree!

I grew up eating the classic Italian dressing pasta salad that everybody did in the Midwest. It was noodles, bottled Italian dressing, chopped raw onions and bell peppers, and sometimes olives. And it was great! It always hit the spot on a hot day.

I’m taking everything I loved about that salad and just pumping it up a few notches. Instead of raw bell peppers, we’re using roasted red peppers and pepperoncini. We’re adding two types of cheese and two types of Italian meat. Artichokes and sundried tomatoes are invited (if you want them to be). And we’re making our own dressing.

Come with me on a trip down pasta salad memory lane, updated for your taste buds today.

These Halloween Pizzas are the perfect combo of simple and spooky. Step-by-step directions on how to cut the olive spiders allow even kitchen beginners with limited knife skills to make these!

Halloween Mini Pizzas everyone is sure to love

These Halloween Mini Pizzas are actually a recipe that has been around here for years, as part of my epic Halloween food ideas platter.

But I thought it was time they got they got special treatment, where I can visually show you, step-by-step, how to cut the olives to make the spiders.

This recipe is incredibly beginner-friendly. Even if you’re a little unsure of your knife skills, as long as you have a sharp knife, you can whip up these spider pizzas without any hassle.