Seasonal Recipes
Inspired by unforgettable fish tacos on the Pacific coast, these Beachside Fish Tacos are layered with smoky spices, warm cumin, hints of cinnamon, fresh lime, and vibrant flavor for an easy dinner that tastes like summer by the sea.
These Steakhouse Wraps bring all of that cozy steakhouse energy into a super easy weeknight dinner you can pull together in 15 min or less.
This one-pot chicken and rice grits dish is hearty, comforting, and deeply flavorful.
This parchment-baked salmon with crab cake–style stuffing delivers elevated flavor with everyday ease. Everything cooks together in one sealed packet—tender salmon, lightly bound crab, potatoes, and asparagus—so the flavors stay balanced and cleanup stays simple. Seasoned with our Perfect Salmon blend, it brings warmth and brightness to both the fish and the crab.
A travelcation night isn’t about planning a real trip (though it sometimes turns into one). It’s about slowing down, paying attention, and letting curiosity lead the evening—often starting in the kitchen. Food has a way of anchoring us in a place, even when we’re still at home, and cooking together becomes part of the journey.
Smoky, charred wings bring sweet heat and deep flavor thanks to a peach habanero (or pepper jelly) glaze mixed with our Cowboy Rub.
Host a Soup Party for eight—an easy, low-stress way to entertain in the winter. Everyone brings one pot of soup (portioned and on ice), tastes together, and goes home with a week of cozy meals. Fun, Social, and a win for the take-home!
We all have one. That big, clunky pasta strainer that usually only gets pulled out when spaghetti night rolls around. But here’s the secret: chefs don’t just use a strainer for draining noodles. Nope—they treat it like a multi-purpose tool, almost a sidekick in the kitchen. Want to get in on the secret? Here’s how to use your pasta strainer like a chef.
We all have one. That big, clunky pasta strainer that usually only gets pulled out when spaghetti night rolls around. But here’s the secret: chefs don’t just use a strainer for draining noodles. Nope—they treat it like a multi-purpose tool, almost a sidekick in the kitchen. Want to get in on the secret? Here’s how to use your pasta strainer like a chef.
Mashed potatoes are one of those dishes everyone loves—but few truly master. Too often they turn gluey, lumpy, or just…flat. After years of experimenting, I discovered the secret lies not in fancy tools, but in how you layer your ingredients. Think of mashed potatoes like a delicate dough—the less you work them, the smoother and silkier they stay. This method gives you cloud-light potatoes every single time: buttery, seasoned boldly with Veggie Heaven, and finished with that perfect, irresistible texture. Once you try this layering technique, you’ll never go back to the old way again.
Mashed potatoes are one of those dishes everyone loves—but few truly master. Too often they turn gluey, lumpy, or just…flat. After years of experimenting, I discovered the secret lies not in fancy tools, but in how you layer your ingredients. Think of mashed potatoes like a delicate dough—the less you work them, the smoother and silkier they stay. This method gives you cloud-light potatoes every single time: buttery, seasoned boldly with Veggie Heaven, and finished with that perfect, irresistible texture. Once you try this layering technique, you’ll never go back to the old way again.
