Buttery, Soft, Chewy and Irresistible!

If you’ve never made homemade caramels before, you are in for such a treat — they’re surprisingly simple to make and unbelievably delicious. ♡

A handful of pantry staples and a gentle simmer on the stove are all it takes for the mixture to magically deepen into a rich, golden caramel. Once cooled, the caramel slices into soft, chewy squares that are downright irresistible with a sprinkle of flaky sea salt. Wrap them in little twists of wax paper or cellophane wrappers, tuck them into jars or tins if you’d like to gift them, and you’ll have the most delicious batch of caramels ready to share. I love these little guys so much!

If you’re new to caramel-making, please take a few minutes to read through the tips below to help everything go smoothly. It’s not a difficult process — it just requires a bit of patience. And the payoff is absolutely worth it if you love homemade caramel as much as I do. Let’s make some!

Best Cookies I’ve Made This Fall!

If you’re looking for a new cookie to add to your repertoire, I can’t recommend these chai cookies enough. ♡

They remind me a bit of my favorite chewy ginger molasses cookies, with that same ultra-soft center and those irresistible sparkly, crackled, sugar-coated edges. But the flavors are completely different, thanks to a cozy blend of chai spices (think cinnamon, cardamom, ginger, cloves) folded into a brown sugar dough that’s made with a hint of maple syrup. They’re just so delicious and cozy this time of year. And they’re easy to make with no mixer required!

We’ve made at least a half dozen batches while fine-tuning the recipe this fall, and friends and family have been raving about them. (Highly recommend pairing one with your morning coffee too!) I hope you love them every bit as much as we do.

My Favorite Use For Leftover Turkey

If you’re staring down a fridge full of Thanksgiving leftovers, this turkey tortilla soup is hands-down my favorite way to enjoy leftover turkey. ♡

This recipe is a turkey twist on my longtime favorite sopa azteca, featuring crispy tortilla strips and the most delicious tomato-chile broth. (I always joke that I could drink a mug full of this broth each day instead of coffee, I honestly love it so much.) Its rich and smoky chile flavor tastes like it has simmered all day, but the whole soup actually comes together surprisingly quickly.

If you have an extra 5 minutes, I highly highly recommend frying your own tortilla strips to layer in, which add the best texture and flavor to each bite. But if you’re in a pinch, crumbled tortilla chips work great too. Load it up with all of your favorite toppings and enjoy! I know you’re going to love this one!

Your New Go-To Holiday Cocktail

If you love a classic Aperol Spritz, meet its festive holiday cousin! ♡

This cranberry spritz still has that iconic bittersweet Aperol flavor and prosecco bubbles, but the splash of cranberry juice adds a layer of tart flavor that (I think!) balances the cocktail even better. Perfect for holiday parties, girls’ nights, or anytime you’re craving a winter cocktail.

It’s also super quick and easy to make — just pour everything into a glass with ice, give it a quick stir, and pop in your favorite garnishes. I love adding fresh cranberries for sparkle, a slice of orange for brightness, and a little rosemary sprig for that wintery aroma. Let’s make some spritzes!

My All-Time Favorite Apple Pie Recipe!

Back in my college days, I was part of a service team that baked hundreds of apple pies each fall for our annual fundraiser. I’ll forever remember those long nights spent alongside friends in a bustling kitchen peeling, slicing, assembling, and baking — and of course, sneaking a few taste tests along the way. After so many batches, I’d like to think I’ve logged more than my fair share of apple pie practice!

Ever since, I’ve continued tinkering with different apple pie recipes, testing different crusts, fillings, apple varieties, tips and tricks. And this version is the one I’ve landed on as my forever favorite. The crust is perfectly buttery, flaky, and sprinkled with a crunchy of coarse sugar. The apple filling is perfectly balanced with a mix of apples, sugars and warming spices. And each slice tastes like pure, nostalgic sweetness. ♡

Seriously, this recipe is everything I would want in an apple pie. So whether you serve it warm with a scoop of vanilla ice cream or enjoy a chilled slice the next morning (highly recommend!), I hope you’ll give it a try!

“Easy Button” Turkey and Gravy!

If you’re craving the flavors of Thanksgiving but don’t want the fuss (or extra hours) of preparing and roasting a full bird, this one-pan dinner is a fantastic way to go. ♡

These turkey meatballs are packed with herbs and seasonings (because turkey needs extra umph!), browned until golden, then simmered in a simple herb gravy until perfectly tender. No brining, no carving, no wrestling a huge turkey in and out of the oven required. Just a cozy, flavorful, one-pan dinner here that will be ready to go in a little over an hour.

We loved serving these turkey meatballs with mashed potatoes, but they would also be great with baked potatoes, buttered noodles, or rice. Definitely perfect for the holidays or anytime you’re craving those classic Thanksgiving flavors without committing to a whole turkey. Let’s make some turkey meatballs and gravy!

How to Carve a Turkey Like a Pro

If you’ve ever found yourself getting ready to cut into a beautifully roasted turkey thinking “mmm… now what?” trust me, you’re not alone. 😅

The good news is that it’s actually pretty simple to carve a turkey once you understand the basic cuts. Just follow the natural joints, work from the outside in, slice against the grain, and your turkey will be carved and ready to enjoy in no time.

I’ve included a step-by-step video and photos below, along with some of the best tips I’ve picked up over my years of turkey carving. So sharpen your knife (a small but important step!) and let’s do this!

The Secret to a Juicy, Flavorful Turkey!

I’ve tried just about every turkey-roasting method out there, and dry brining simply is the best. ♡

Seriously, nothing comes close to the flavor, juiciness, and beautifully crisp golden skin that a dry brine delivers. It deeply seasons the turkey all the way through (not just the skin!), helps the meat stay super tender, and dries out the skin so it can roast up incredibly crisp without any fuss. All you need is a simple mix of salt and spices and some hang time in the fridge and you’ll be good to go — no basting, no soaking, no complicated steps required!

I’ve gathered all of my best tips and tricks below to hopefully take all of the guesswork out of the process. And I’ve also put together a turkey timeline, a step-by-step carving guide, plus instructions for making turkey gravy from the drippings. (Or my favorite mushroom gravy is a fantastic option if you’d like to make the gravy ahead of time!) My hope is that this guide gives you everything you need to walk into your turkey day feeling calm, prepared, and genuinely excited about the feast ahead.

Let’s do this!!

Tomato Soup, Meet Chicken Stew ♡

I could happily eat tomato soup any day of the year. But when I’m craving something a little heartier (with more protein!), this one-pot tomato basil chicken stew is such a winner.

It’s loaded up with tender chicken, potatoes, mushrooms, and carrots all simmered together in a rich, thick and creamy tomato-basil broth. We love serving it with a loaf of crusty bread for dipping, but it would also be delicious served over egg noodles, rice or your favorite grains. Whatever sounds good!

I actually first shared a version of this recipe over a decade ago, but reworked it recently to make it even heartier and more flavorful and I’m so pleased with the results. It’s one of those soul-warming stews that I’m certain we’ll be making in our kitchen for many more years to come. I think you’re going to love it!

Pot Roast, But Make It Extra-Flavorful!

There’s something about a good pot roast that just feels timeless. ♡

I love that generations before us were making the same sort of meal on slow Sunday afternoons — beef searing on the stove, root veggies simmering away, the house smelling more delicious by the minute. It’s definitely one of those nostalgic meat-and-potatoes dinners that will never go out of style!

That said, I’m definitely partial to pot roasts that are richly seasoned with layers of rich, savory flavors. So my version adds in a cup of red wine, lots of garlic, a spoonful of tomato paste, and perfectly-balanced mix of thyme, bay, and Worcestershire. The beef turns meltingly tender, the veggies soak up all that savory goodness, the sauce is absolutely irresistible.

I wrote this recipe with traditional Dutch oven instructions, but admit that I probably most often make this one in the Crock-Pot or Instant Pot nowadays. So all options are included below — choose your own adventure and enjoy!