Treat yourself to elegant but easy Crab Stuffed Mushrooms. Packed with crab meat, the creamy filling is rich, super flavorful and never watery!

“Sooooo delicious! I’ve made various fillings for mushrooms in the past, but crab was a first for me. YUM!!!!! I made no changes to the ingredients.”

—Cindy

This Crab Stuffed Mushroom Recipe is an Upgraded Classic

Stuffed mushrooms aren’t anything new on the appetizer scene, but in my opinion, they’ve needed improvement for a long time.

The biggest problems I’ve come across with other recipes – watery mushrooms and lack of flavor – are both easily addressed.

The watery situation can be fixed by understanding which mushrooms are the best choice for stuffed mushrooms, and knowing how to cook them to release any excess moisture before they get to the serving platter.

And you know that nothing around here lacks flavor. A few pantry ingredients like lemon zest and Old Bay seasoning go a long way to make these the absolute best crab stuffed mushrooms you’ve ever had.

Get a head start on holiday cooking with this Make Ahead Sweet Potato Casserole. No marshmallows in sight, just a perfect balance of sweet and savory with pecans, orange zest, black pepper and cinnamon.

“Ohhhhhh, this was sooo delicious! The grated orange zest was a subtle surprise that I absolutely loved! I took the dish to our annual friends’ Thanksgiving potluck and received great reviews. It was a nice alternative to the more traditional super sweet marshmallow-topped dishes that I’m not a fan of. Great recipe!”

—Cindy

This Easy Sweet Potato Casserole has Gourmet Flair

Sweet potato casserole with marshmallows has never been my cup of tea. If you love it, I love that for you! But, if you feel the way I do, keep reading for another option.

Once I decided to make a sweet potato casserole where the marshmallows were out of the equation, I was free to experiment with flavors and textures that are a little bit different than most sweet potato casserole recipes, but in my opinion, much better.

First, I eliminated the eggs in the potato mixture. Eggs are traditionally added to make the mashed sweet potatoes fluffy, but when I tested it this way, I wasn’t a fan. I prefer the mashed sweet potato mixture to be creamy, smooth, and not fluffy.

I stuck with a classic pecan-brown sugar-butter topping, but jazzed up the potatoes with orange zest for brightness, a hefty bit of ground black pepper for spice, and vanilla and cinnamon to complement the sweetness of the potatoes.

The final result is sweet-but-not-too sweet, and upscale in a way people don’t expect this casserole to be. But watch as they come back for seconds!

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.

Learn how to make Oven Roasted Sweet Potatoes that have a crispy, caramelized exterior and fluffy, creamy, almost custard-y texture on the inside.

My Family Makes This Roasted Sweet Potato Recipe At Least Once a Week!

Roasted sweet potatoes. They sound so simple that you couldn’t mess them up, right? Actually, you kind of can, but I’m going to make sure that you never do.

You see, after years and years of making roasted sweet potatoes at home, I’ve learned some things.

The most important thing is the size you need to cut the potatoes. It took me a long time to realize this, but trying to save time by cutting the potatoes very small will backfire in the end.

Cut the potatoes too small, and they’re never going to get that fluffy, creamy, almost custard-y texture on the inside that is my absolute favorite thing.

But cut them too large, and they’re going to get way too brown on the outside before they get tender!

Read on for my exact instructions on how to cut, oil, season and roast sweet potatoes for the most delicious end result possible.

Turn whatever vegetables you have in your fridge into a healthy and colorful Veggie Stir Fry with an easy sweet-savory sauce in less than 30 minutes.

A Fabulous Meal Starts With This Veggie Stir Fry Recipe

Even though I went to a culinary school that primarily focused on classic French techniques and dishes, a few of the chef instructors were not afraid to break out the wok.

So, along with eggs Benedict, we also learned how to make breakfast fried rice. And along with braised short ribs, we learned how to make an excellent veggie stir fry.

Knowing how to properly stir fry vegetables is all about understanding the balance of heat, timing and ingredients. By learning the recipe below, you’re not just making dinner, you’re mastering a fundamental skill for any home chef.

Start these four-ingredient Quick Pickled Red Onions at the beginning of dinner prep, and they’ll be ready by the time everything else is.

You Can Make Quick Pickled Red Onions Super Fast!

If you think pickling onions has to be hard, involve a lot of ingredients, or take a long time, think again.

These Quick Pickled Red Onions need only four ingredients. Well, five if you count water, but let’s not count water.

If you want to eat them for dinner tonight, you’re in luck, because you can. Start them now, and by the time you’re done making everything else for your meal, the onions will be ready to eat.

This foolproof method doesn’t even need a jar if you’re going to eat them all tonight.

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.

Boiled Corn on the Cob doesn’t have to suck. We tested it until we came up with a method where corn comes out perfectly sweet, tender and juicy every time.

Let me convince you to Boil Corn on the Cob this way!

When somebody tells me that they’re going to boil corn on the cob, my heart kind of sinks. We take our beautiful corn on the cob pretty seriously here in the Midwest, and 9 times out of 10, boiling = bland.

My very favorite corn cooking method is corn on the cob on the grill, but that doesn’t mean that boiling it has to be bad. I’ve researched and tested a ton of different corn boiling methods, so that you don’t have to.

I’ve tried all of the possible additions like butter, milk, salt and sugar, and it turns out, the best idea is to use all of them!

Follow my method below for how to boil corn on the cob that comes out perfectly sweet, tender and juicy every single time. You’ll never go back to boiling corn any other way.