Seriously THE Most Flavorful Burgers!

Whenever I see a black and blue burger on a menu, I order it without hesitation. The combination of a boldly spiced, blackened crust and a creamy blue cheese sauce is irresistible. After years of enjoying this only at restaurants, I developed my own version that captures that same restaurant-quality flavor at home. I think you’ll love it.

If you haven’t tried a black and blue burger before, here’s the idea: “black” refers to the smoky, spice-crusted exterior created by blackened seasoning, and “blue” is the tangy, creamy blue cheese sauce on top. This recipe keeps things straightforward: a quick homemade blackened seasoning that takes about two minutes to make, a tangy blue cheese mayo that pairs perfectly with the beef, plus crispy bacon, peppery arugula and very thin red onion slices. Cook the burgers on the grill or in a cast iron skillet—both work great.

These burgers come together in roughly 30–40 minutes and taste like something you’d order from a favorite burger joint. Serve them with fries, chips, or a simple salad, and you’ve got a satisfying meal that’s perfect for a casual dinner or weekend cookout.

The Chicken Salad I’ve Been Making on Repeat (No Mayo Included!)

Creamy, crunchy, herby and lemony — this chicken salad gets its bright, garlicky creaminess from tzatziki instead of mayonnaise.

This tzatziki chicken salad has quickly become a favorite weekday lunch: it’s high in protein (roughly 40–50 g per serving), comes together in under 30 minutes, and tastes fresh every time. Greek yogurt–based tzatziki dresses juicy cooked chicken, crisp cucumber, chickpeas, tangy feta, red onion, plenty of fresh dill, and toasted almonds for crunch.

Serve it in a warm pita, over mixed greens, stuffed into lettuce cups, alongside crackers, or over rice or quinoa. It’s light and refreshing but still hearty enough to keep you satisfied — perfect for meal prep or a quick lunch. If you’re short on time, use rotisserie chicken and store-bought tzatziki to speed things up.

Spicy Salmon Sushi…In a Bowl!

This is my favorite easy way to satisfy a sushi craving at home. These spicy salmon sushi bowls are quick, colorful, and packed with bold flavors: sesame-soy salmon, seasoned sushi rice, crisp cucumber, creamy avocado, furikake, and a generous drizzle of spicy mayo. It’s everything you love about a spicy salmon roll, served bowl-style so you can pile on as many toppings as you like.

They’re perfect for weeknights because the salmon cooks quickly in the air fryer while you prep the rice and toppings. If you prefer, use pre-cooked microwave rice to save even more time. The cucumbers get a quick toss with soy and green onions, the spicy mayo takes a minute to whisk together, and then everyone can build their own bowl.

Keep it simple with salmon, rice, cucumbers, and sauce, or raid the fridge for extra toppings: pickled ginger, chili crisp, edamame, seaweed snacks, extra sriracha—the options are endless.

Can’t Get Enough Of This Salad!

This crunchy, creamy, chili-crispy salad is exactly what I want on repeat right now. The cool, crisp cucumbers pair perfectly with creamy avocado, and the simple sesame-soy dressing gives a salty-tangy balance that keeps you coming back for more.

The smashing technique is essential: a few firm whacks with the side of a knife create craggy, irregular pieces that hold onto the dressing rather than letting it slide off. I like finishing the salad with a generous drizzle of chili crisp and a sprinkle of furikake for heat, crunch, and umami. It’s fresh, fast, a little messy in the best way, and a fantastic side for grilled fish, dumplings, rice bowls, or as a light stand-alone dish.

Best of all, this salad comes together in about 15 minutes with no cooking required — just smash, chop, whisk, toss, and enjoy.

Vegetables Are Just Better On The Grill!

I don’t think I’ve ever met a vegetable that isn’t improved by a little char. ♡

This recipe is proof — and I’ve made it countless times. Use whatever vegetables you have on hand, toss them in a smoky, garlicky balsamic marinade, then grill (or use a grill pan) until they are tender, caramelized, and lightly charred at the edges. It’s an easy summer side that always gets compliments.

I love a colorful mix of bell peppers, red onion, zucchini, yellow squash, mushrooms, and asparagus, but the recipe is very flexible. Serve the vegetables warm with a squeeze of lemon, fresh herbs, or a sprinkle of Parmesan. Leftovers are great in sandwiches, grain bowls, pastas, or omelets. Keep this one in your regular rotation — it’s a simple, reliable crowd-pleaser.

Let’s make some grilled veggies!

The Only Chicken Marinade You Need!

If you remember just one grilled chicken marinade, make it this one. It’s simple, fast, and reliably delicious.

Over the years I’ve tested many marinades — from long ingredient lists to store-bought bottles to minimal oil-and-salt versions that don’t deliver. This recipe is my favorite because it takes about two minutes to mix, works with any cut of chicken, and gives consistently flavorful results.

The flavor profile is savory with a hint of smokiness and bright lemon notes, which makes the chicken versatile. Use it sliced over a salad, tucked into tacos, piled onto a grain bowl, or wrapped up for lunch. Once you try it, it will likely become your go-to for grilled chicken.

This Lemon Berry Cobbler Is SO GOOD.

I’m completely in love with this cobbler.

The berries bake into a jammy, jewel-toned filling brightened by plenty of fresh lemon zest and lemon juice. The buttermilk cobbler topping becomes tender and golden, with a pleasant crunch from turbinado sugar. It’s straightforward, slightly surprising with the lemon, and wonderfully satisfying.

This recipe works equally well with fresh or frozen berries, so you can make it any time of year. And yes — a big scoop of vanilla ice cream melting into those warm berry juices is the perfect finishing touch.

Let’s make some cobbler!

The Easiest + Tastiest Baby Back Ribs

These oven-roasted baby back ribs are fall-off-the-bone tender, saucy, and surprisingly simple to prepare. No smoker or special equipment required—just a flavorful dry rub, a thin layer of Dijon to help the rub adhere, and a long, low bake in the oven that does the heavy lifting. The result is reliably tender ribs with deep flavor every time.

If you like a more classic Kansas City finish, brush the ribs with your favorite barbecue sauce—Gates is my go-to—and finish them briefly under the broiler until the sauce bubbles and caramelizes around the edges. You can use any style of barbecue sauce you prefer, or skip the sauce and brush with melted butter so the dry rub stands out.

These ribs pair beautifully with creamy coleslaw, baked mac and cheese, corn on the cob, and extra barbecue sauce on the side. They’re perfect for an easy weeknight feast or a crowd-pleasing weekend meal.

My Go-To Creamy Coleslaw Recipe

This is the classic creamy coleslaw I love piled high on everything. Cool, crunchy, tangy-sweet, and just creamy enough without feeling heavy.

Serve it beside burgers, pulled pork, fried chicken, fish tacos or BBQ chicken, tuck it into sandwiches and wraps, or enjoy it straight from the bowl. The balance of seasonings hits the spot every time.

It’s quick and simple to prepare. All you need is a bag of coleslaw mix, a few sliced green onions, and a dressing of mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt and pepper. Stir it together in about 10 minutes, then chill so the cabbage softens slightly and the flavors meld.

Let’s make some coleslaw!