Turn leftover turkey into something fresh! Make easy Turkey Salad Crostini or a quick Turkey Salad Wrap using simple ingredients. Great for holiday leftovers.

This Texas Turkey Salad is creamy, crunchy, a little sweet, and just spicy enough thanks to fresh jalapeños. It’s one of my favorite grab-and-go snacks straight from the fridge.

Growing up, I always skipped the “cranberry sauce.” It looked more like Jell-O than food, and the unmistakable can-shaped ridges didn’t exactly inspire confidence. I’d either avoid it completely or take the smallest possible spoonful just to be polite. Nothing about it felt like something that belonged on a dinner plate. That changed once I started cooking for myself. When we created our Tex-Mex Chorizo and Jalapeño Dressing years ago, we paired it with a spicy cranberry sauce—one I can’t find the recipe for anymore, but it left a huge impression on me.

🌿 Easy Chicken Pozole Verde – Comforting Green Chile Soup with Hominy and Tomatillos Pozole is one of those dishes that fills the house with warmth and the kind of aroma that makes everyone wander into the kitchen. This version of Chicken Pozole Verde started from a recipe printed on the back of a can of Las Palmas Green Chile Enchilada Sauce — but with a few tweaks (and a little inspiration from Curt), it’s become our go-to bowl of comfort.

We're currently up in Breckenridge, CO, and made this incredible Spicy Italian Chicken and Potatoes Sheet Pan Dinner. It all started when we found a great deal on frozen Tyson Boneless Skinless Diced Chicken Breasts. We also found some new potatoes on sale, so we bought a bunch. When we got home, we started searching for recipes that would use both of them.

Originally inspired by a tomato recipe on a produce package and perfected with a pie crust we first used in a pumpkin pot pie—this galette has become one of our favorite summer dishes. We’ve made this galette a dozen different ways—experimenting with puff pastry, pizza dough, and shortcuts—but nothing beats a classic pâte brisée crust. The flaky, buttery texture complements the juicy tomatoes perfectly, holding up to the moisture without getting soggy.

This grilled tri-tip is becoming one of our go-to weekend favorites—flavorful, smoky, and perfect for feeding a crowd (or having leftovers the next day). It uses a traditional Santa Maria rub and a two-zone grilling method for that perfect medium-rare center and a beautifully seared crust. Whether you're new to tri-tip or looking to perfect your technique, this recipe is a keeper.

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