When you’re craving fries, nothing else will do. And thankfully, these loaded sweet potato fries can pass as a semi-healthy weeknight meal or Super Bowl party-friendly snack. They’re easy to make for any occasion and a little too easy to devour. But who am I to judge—I’d absolutely eat these for every meal if I didn’t juuust slightly fear turning orange. Urban legend aside, these loaded fries are that delicious and just the no-recipe recipe you’ve been searching for to make hosting a breeze. Let’s break it down.

I can confidently say that I’ve never met a disappointing potato, and the crowd-pleasing vegetable has the perfect energy for a dinner party. All you have to do is grab a bag of your favorite frozen sweet potato fries, load them up with your go-to simple toppings, and enjoy as a party of one or set out for your guests to savor in a BYO format. You can assemble the entire spread in under 30 minutes, and you don’t have to use any extra elbow grease to make your guests’ plates shine. No matter what kind of party you’ve got in the books, I guarantee these fries will be a hit.

Feature image by Michelle Nash.

How to Make Loaded Sweet Potato Fries

Loaded sweet potato fries really couldn’t be easier to make. With just a handful of ready-made ingredients, you’re laying the groundwork for a whole that’s much greater than the sum of its parts. Plus, the build-your-own experience encourages guests to let loose and get creative. It’s a dinner party hack that makes your job as hostess easier while keeping the vibes laid-back and interactive—total win-win. Here’s how to make it happen:

1. Pick your favorite brand of frozen sweet potato fries (we used Alexia) and prepare according to the package.
2. While they’re baking, set up a topping bar with your favorite add-ins and a bunch of setups. (Pro tip: our Casa Zuma Wood Salad Bowls are perfect for loaded sweet potato fries.)
3. When the fries are ready, plop the sheet pan right on the counter at the beginning of the assembly line.
4. Let guests top their own and you’ve got an instant convo-starter that everyone can join in on.

Individual 7″ Wood Salad Bowls, Set of 4

Handmade in Vermont, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine. Grab your very own set of Casa Zuma Wood Salad Bowls to elevate your daily ritual.

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Tips for Maximizing Flavor and Streamlining Prep

There are a few expert tips that maximize the thriving potential of loaded sweet potato fries. First, you can prepare any toppings the night before to make day-of prep even easier. If you’re using kalamata olives and tomatoes, for example, you can chop those up in advance and store in the fridge overnight. That way, when the time comes to build your assembly line, you don’t have to worry about cutting.

Another important thing to keep in mind is that—unlike most of our recipes—these might not make the best leftovers. But don’t fret! The fries will literally disappear before your eyes and you can use leftover toppings throughout the week in any of these stellar recipes below.

• Chickpeas: Chickpea Salad
• Black beans: Pita Tostadas With Butternut Squash, Black Beans, and Avocado
• Tzatziki: Shrimp Skewers with Tzatziki
• Guacamole, iceberg lettuce, pico, cilantro, sliced peppers, etc.: Slow Cooker Chicken Burrito Bowls

What goes with sweet potato fries?

You can take your loaded sweet potato fries in two delicious directions: Mediterranean-inspired or Mexican-inspired. To recreate Mediterranean vibes, we basically took our favorite elements from a Mediterranean salad and swapped the spring mix for sweet potato fries (talk about an upgrade!). Think creamy chickpeas, salty feta, tzatziki for a little tang, and kalamata olives for a taste of brine that kicks these up a notch.

For Mexican vibes, we swapped in creamy guacamole, hearty black beans, crisp iceberg lettuce, and a dollop of sour cream to take you to taco-adjacent heaven. You can’t go wrong with either, and you can make both if that’s your vibe!

More Healthy Sweet Potato Recipes

If you like this recipe, then you’ll love our other favorite sweet potato recipes. It truly is the root veggie of our dreams.

• Sweet Potato and Chickpea Bowl with Feta Yogurt
• Vegetarian Black Bean & Sweet Potato Chili
• Spicy Stuffed Sweet Potatoes
• Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice
• Roasted Sweet Potato and Caramelized Date Salad
• Sweet Potato Falafel Veggie Burgers

Be sure to rate and leave a comment, and tag us on Instagram so we can see how you top your loaded sweet potato fries!

The post Loaded Sweet Potato Fries to Satisfy Every Craving appeared first on Camille Styles.

It’s time for another no-recipe recipe that is so much more than the sum of its (5-ingredient) parts. This one is a triple-threat combo of Instagram-gorgeous, mouthwateringly delicious, and so easy it comes together in just 5 minutes. Meet my simple Ricotta Board with Pears and Honey-Toasted Pistachios. Creamy ricotta is spread across a serving board, then topped with sliced winter pear, chopped honey-roasted pistachios (or hazelnuts, or almonds), a sprinkle of mint, and a drizzle of honey. Let’s get into it.

While most of us quickly tired of the butter board trend, I’m a believer that the ricotta board is here to stay. For me, a tub of high-quality whole milk ricotta is the little black dress of your cheese drawer—it works for any occasion and always feels elegant. And if you don’t have any ricotta on hand, it’s almost just as easy to make your own with just milk, cream, salt, and lemon juice.

I actually started making some version of this appetizer a couple summers ago at our beach house. I’d come home from the farm stand with more peaches, persimmons, and tomatoes than I knew what to do with, so we’d slice it up, add a handful of herbs and some EVOO, then serve with creamy ricotta and some grilled sourdough. (Note that this also works really well with burrata.) For this version, I winterized the winning combo with sliced pears and honeyed pistachios, and let’s just say we devoured this in record time.

Here’s how to make my ricotta board with pears and honeyed pistachios…

Prepare the ricotta

It’s essential that you use the highest quality whole milk ricotta that you can find. You want it creamy and luscious, and if all you can find is the low-fat variety in the dairy aisle, then well, you’d be better off making your own. (I promise, it’s easy!)

The first step is transferring your ricotta to a small mixing bowl, seasoning well with kosher salt and freshly ground black pepper, and sometimes I add a little honey if I want more sweetness. Then, take a fork or a whisk and mix vigorously to lighten it up and make the ricotta spreadable.

Spread it on the board

Feel free to get a little artistic here. I start by dolloping the ricotta evenly around my handcrafted wood serving board, leaving a border of an inch or two. Then I use the back of a spoon to spread it around so that it’s evenly distributed, but with some pretty swirls and texture.

Add pears and pistachios

I slice up my firm-but-ripe pear, and fan out the slices in an aesthetic way over the cheese. What type of pear is best? I like any firm winter pears (red or green) that have a natural sweetness—Anjou, Bartlett, Bosc, or Seckel all work great.

Then, I add chopped honeyed pistachios for that satisfying crunch that is essential to this board. With a recipe this simple, we’re really going for all the different textures to make this feel interesting and multi-layered. I actually bought Honey-Roasted Pistachios to make it really easy on myself, but you could caramelize your own pecans, pistachios, hazelnuts, or almonds and swap them in here.

Add your final toppings

My finishing touches on this ricotta board included fresh mint leaves, and drizzles of extra-virgin olive oil and honey. Plus a pinch of flaky salt and freshly ground black pepper, of course. Serve with warm baguette slices for scooping up, and you’ve got what just might be the world’s most perfect appetizer. Or at least, it’s the one I’ll be making for the foreseeable future.

Scroll on for the recipe, and if you make this, be sure to rate and review below.

The post Meet My Ricotta Board with Pears and Honey-Toasted Pistachios—aka Your New Favorite Appetizer appeared first on Camille Styles.

Earlier this week, I watched an interview with legendary music producer Rick Rubin, in which he described himself as more of a “reducer” than a producer. When he’s in the studio, his aim is to strip the music down, “just to see what’s actually necessary. Getting it down to that essence is really helpful in understanding what it is.” His words resonated with my own pull towards simplicity this year—whether it’s editing a story, styling a room, or creating a recipe, getting down to the essence of anything requires a commitment to dig deep. You can’t dial it in when something is made up of just a few parts—each one has to be necessary and it has to be great. One shining example of this approach is the simple green salad at beloved NYC restaurant Via Carota. If you know, you know.

Walking into Via Carota is like entering a friend’s home in the Italian countryside (the fantasy version.) You’re greeted by exposed brick walls, charming antiques, rustic plates of shared pasta, and most definitely a cluster of people waiting for a table. If you look closely, you’ll notice a plethora of towering green salads on the center of tables, with layers upon layers of ruffly Bibb, little gem, and frisée lettuces tossed with a shallot vinaigrette and artfully arranged on each plate. It’s striking in its simplicity, yet looks and tastes undeniably special. Those who frequent Via Carota know not to miss ordering what is truly the best simple green salad on the planet.

And now we interrupt my Via Carota fantasies and teleport to my kitchen in Austin, I’ve been slowly perfecting my own version of the perfect simple green salad—very much inspired by Via Carota’s but with a few twists that make it my own. I’ve landed on our family’s favorite that I’ve been making nightly, tossing whatever mixed lettuces we have in the fridge together, then stacking them in my perfect wood salad bowl. We’ve started calling it our “House Salad,” and each Sunday, I blend up a batch of our House Vinaigrette and pour it into a mason jar so I have it at the ready for salads all week.

The Gathering Board

An all-in-one cutting board, serving board, and stylish display object for the kitchen counter. A substantial 1″ thickness gives these boards an heirloom quality and supreme durability.

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What makes this salad different from Via Carota’s Insalata Verde?

Although the simplicity and overall flavors of this salad is inspired by the one at Via Carota, I should make clear that this isn’t a copycat version—if you want the exact recipe, grab their cookbook and enjoy. As authors Jody Williams and Rita Sodi say, “We are devoted to this salad. We eat it every day. We crave it, and it’s at our dinner table nightly. Spring, Summer, Autumn, Winter.”

I used their recipe as a jumping off point and made a few changes based on my own leanings:

The mixed lettuces

In Via Carota’s version, butter lettuce, frisée, little gem, watercress, and endive are tossed together. Here in Austin at least, it can be tricky to get my hands on Little Gem, and I’ve realized that a great substitution for Little Gem is to use the hearts (the inner leaves) of romaine, chopped into 3” lengths. I also don’t love buying tiny $5 heads of endive on the regular, so my version omits those and instead keeps it to three types of lettuces: Butter lettuce (often labeled Bibb or Boston lettuce), Romaine lettuce (inner leaves only), and arugula for its peppery kick. However, the beauty of having your own “House Salad” is that you can sub in whatever mixed lettuces you have in your produce drawer. Consider this your permission to add radicchio, baby spinach, iceberg lettuce, or red leaf lettuce—I’d probably stay away from the kale and other cruciferous greens for this one since we want the end result to be light and airy.

I’ve also take some liberty with the fresh herbs used, which give this salad its intriguing, can’t-quite-put-your-finger-on-it specialness. I like to use mint and chives in this salad, but the sky is really the limit. You just want your herbs to be of the fresh variety (not woody), which means that cilantro, parsley, dill, and basil are all fair game. Rosemary, thyme, and sage are not. (See our handy guide to keeping herbs fresh in the refrigerator.)

The salad dressing

I’ve shared my Sunday Night Vinaigrette in our Breathing Space newsletter, but I think this is the first time I’ve posted it here on the site. Get excited, because it’s my favorite dressing in the world. It shares the shallot-forward flavors of Via Carota’s vinaigrette, but adds Dijon mustard, apple cider vinaigrette, and honey, and I truly don’t think it could be better.

The walnuts

Okay, here’s where I took some real liberties—Via Carota’s green salad has absolutely no nuts whatsoever. No breadcrumbs, no seeds, no accoutrements. But for a salad to make it to “best green salad” standing at our house, I needed to add just a handful of crunch in the form of toasty, buttery, finely chopped walnuts that play so perfectly against the freshness of all those greens. If you’re now protesting that I’ve dramatically diverged from the original, you’re right—and you can leave them off. But I don’t recommend it (hehe.)

How to make the best simple green salad

Roll up your sleeves and prepare to use your hands—here are a few tips for success to nail the perfect green salad every time.

Make sure your lettuces are completely dry

The Via Carota recipe calls for a double wash and extensive drying regimen, which is great for a restaurant setup, but I am giving you permission to wash your lettuces once, then dry them in a salad spinner or in paper towels like a normal person at home. The key here is to just make sure they’re completely and totally dry, so I like to wrap them up in a clean dishtowel while I’m prepping other ingredients to make sure they’re good to go. The reason for this is that we want the vinaigrette to lightly coat each leaf of lettuce, and since water and oil don’t mix, dryness is key before drizzling with the olive oil and vinegar based dressing.

Use your biggest bowl for tossing the lettuce with dressing

You guys know that I wouldn’t ask you to use two bowls unless it was absolutely necessary—I detest washing dishes and avoid dirtying extra dishes at all cost. However, here it’s a must. Use the biggest mixing bowl you own to add all your lettuces. You’ll use way more than you think you’ll need because they shrink down when coated with vinaigrette. Toss them thoroughly in this mixing bowl, then get out your handmade wood salad bowl and transfer by the handful, stacking up each bunch of lettuces into a ruffly tower.

Use your hands

Pull up your sleeves and use those hands to toss together the lettuces and herbs with the vinaigrette, plus the salt and liberal amounts of freshly ground black pepper. Trust me, you cannot get the same effect using tongs or spoons here—you’re kind of massaging the dressing and seasonings into the lettuce so that it barely coats each leaf and everything is completely evenly distributed.

Toss it with dressing right before serving

Although you can prep your lettuce in advance—wash, dry, and put in a big mixing bowl in the fridge—you’ll want to wait until right before serving to toss it with the vinaigrette and top with your walnuts so it stays fresh, perky, and not at all soggy.

Other ingredients that are amazing in this salad

One of the beautiful things about having a standby simple green salad recipe is that you can riff off the original and adapt it to be a first course or perfect side dish to whatever you’re making. Some of my favorite add-ins based on my mood are:

• Freshly shaved Parmesan
• Halved cherry tomatoes
• Finely chopped and toasted almonds, pecans, or sunflower seeds (in place of the walnuts)
• Crumbled goat cheese or feta
• Green olives (I like to use pitted and halved Castelvetrano olives)
• Thinly sliced red onion
• Shaved fennel
• Grated carrots
• Thinly sliced cucumber

And that’s it my friends! Scroll on for the recipe, can’t wait to hear if you make this, and for a little extra inspiration to make your own House Salad…

We’re offering 15% off our 12” handmade wood salad bowl at Casa Zuma using code HOUSESALAD until January 31! This is THE salad bowl I put on our table every night, and I designed it to be absolutely perfect.

Handcrafted Wood Salad Bowl

Handmade in Michigan, these are heirloom-quality bowls that are made for sharing good food with great friends. The 12″ is sized for 2 – 4 people, while the 17″ is made for larger groups.

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Set of 4 Individual Wood Salad Bowls

The perfect pairing for our larger wood serving bowls, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine. 

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Be sure to rate and leave a comment, and tag us on Instagram so we can see your perfect simple green salad.

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The Best Simple Green Salad (Inspired by Via Carota)

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  Author: Camille Styles

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Description

This simple green salad is a staple on my dinner table. Inspired by the famous salad at Via Carota, it’s healthy, delicious, and the perfect side dish.

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Ingredients

Units
USM

• 8 handfuls mixed lettuces (the more the merrier—bibb, romaine hearts, and arugula is my jam, but do what you love)
• 1 cup mixed fresh herbs (mint and chives get my vote)
• Kosher salt
• Freshly ground black pepper
• Very finely chopped toasted walnuts

Camille’s Shallot Vinaigrette

• 1 shallot, peeled and halved
• 1 clove garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons warm water
• 2 teaspoons dijon mustard
• Squeeze of honey
• big pinch of salt and pepper
• 1/2 cup extra-virgin olive oil

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Instructions

1. Add all the vinaigrette ingredients to a blender. Blend until smooth, then transfer to a mason jar.
2. Wash and dry your lettuces, then wrap up in a towel to remove all moisture.
3. Drizzle 3 tablespoons vinaigrette into a very large mixing bowl, coating sides and bottom of bowl. Add greens and herbs, season with salt and pepper, then use your hands to fold greens until coated with vinaigrette. Drizzle more if needed.
4. Mound salad into a towering pile in your 12” wood salad bowl, sprinkle with the toasted walnuts and a final pinch of salt and pepper. Eat!

The post I’ve Finally Nailed the Perfect Green Salad, Thanks to Via Carota in NYC appeared first on Camille Styles.

‘Tis the season for hors d’oeuvres and happy hours, grazing and gathering, and bringing together the people you love around abundant platters of food. For me, that means making my fair share of cheese and charcuterie boards, and I must say—with years of practice, I’ve nailed a tried-and-true formula for building the perfect holiday charcuterie board that’s gorgeous, delicious, and won’t blow your budget.

Today’s post definitely falls into the no-recipe recipe category, but since I get so many questions from you guys whenever I share my cheese boards on Instagram, I thought it might be helpful to kickoff this season of hosting with a quintessential guide to creating a holiday charcuterie board that’s perfect for any Christmas gathering. Scroll on for all my tips on how to choose meats and cheeses to buy at the grocery, how to arrange, and the finishing touches that make it feel super festive.

First, choose the best board for charcuterie

Choosing the right board to arrange your cheese and charcuterie on is step number one. Think about material (wood, marble, or ceramic), shape (do you want it to be round or rectangular?) and perhaps most importantly, the size.

I may be biased, but Casa Zuma’s Gathering Board is my number one pick for a beautiful board for holiday charcuterie (or snacking boards of any kind). Its substantial 1″ thickness makes it feel so sturdy no matter how much I load it up, and the walnut and oak boards have a beautiful grain that reflects their handmade quality. They just feel special.

Choose the size of board based on the number of people you’re feeding. Our large board is sized perfectly for a larger group, and the small board is just right for 1 – 4 people.

Casa Zuma Gathering Board

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Add your holiday charcuterie board ingredients

Building a great cheese board is all about the variety—you want texture, color, and interest. Here’s everything you need to make a great holiday charcuterie board:

Cheeses

What are the best cheeses to include on a holiday charcuterie board? Typically, you want a mix of hard and soft cheeses, as well as mixing up the varieties. For this board serving 5 or more people, we’ve got some of my favorite cheeses: a wedge of creamy blue cheese, a sharp cheddar, and a creamy goat cheese. You could add a sheep’s milk manchego, a creamy brie, fresh mozzarella, or an aged gouda or gruyere, if you wanted to amp up the numbers. For a smaller group, you can totally get away with 2 types of cheeses (typically a creamy cheese and a hard cheese) and call it a day.

Meats

I like to offer 2 types of meat on most of my charcuterie boards: a sliced salami and paper thin slices of prosciutto, both of which can likely be found at any local grocery store.

Crackers and bread

This is the vessel for serving all those cheeses and spreads. I usually have a toasted baguette, simple water cracker, and then a seeded gluten-free cracker like Mary’s Gone Crackers.

Fruit

Adding one or two types of fruit to your holiday charcuterie board is a great way to make it feel seasonal. In the winter, I love to add persimmons, pears, cranberries, pomegranates, and dates to my board, whereas a summer board might include fresh berries and cherries. I also love dried fruit, like cranberries or apricots, for a chewy texture.

Pro tip: Italian chef Erind Halilaj told us, “Parmigiana happens to pair really well with grapes.”

Nuts

You’ve gotta have that salty crunch on any cheese board, and marcona almonds, toasted pistachios, salted cashews, or candied pecans are elevated ways to add it.

Spreads

I always include one slightly sweet spread to my boards that allows guests to create their “perfect bite.” Fig chutney pairs really well with blue cheese, and I love a tart citrus marmalade with parmesan. When in doubt, set out a little bowl of honey that’s delicious drizzled over anything.

Olives

My pick? A rich green olive with the pit (and a small bowl for discarding.) I love castelvetrano or cerignola olives for the meatiest, most satisfying flavor.

Extras

I like to think of one “wow factor” item that makes a charcuterie board memorable. Edible flowers sprinkled over the top, or in this case, a special wedge of honeycomb that becomes the pièce de résistance. It could even be an unexpected way of serving, like a whole wheel of brie slathered with beautiful jam.

Tips for assembling a holiday charcuterie board

Here’s my simple formula for building a beautiful board every time:

Step 1 – Start with the cheeses

They’ll anchor the board and guide the rest of your composition. I like to spread the cheeses out into different corners of the board so it feels balanced.

Step 2 – Add the meats

This is the other “rich” element on the board, and I like to keep the meats a little separate from the cheeses. I pile up prosciutto in pretty little stacks and fan out salami in overlapping lines.

Step 3 – Pop in the fruit

This is where all that gorgeous seasonal color comes in, so treat it like an art project adding visual interest where needed. I usually place fruit next to the cheeses that it tastes best yet, so I’ve taken the guesswork out of pairings for my guests.

Step 4 – Fill in with final touches

Now comes the fun part. Fill in the gaps with all the fixings that will make the board look really abundant. Incorporating mini bowls and ramekins keeps things organized and interesting, and they’re a great vessel for some of the smaller snacks and any dips or spreads you choose to display. I add crackers and breads, then olives, nuts, chutneys, and even some fresh herbs like these sprigs of rosemary as my final touches.

How to keep it budget-friendly

Yes, it really is possible to make a beautiful charcuterie board that won’t break the bank (key during the holidays!) Here are my top tips for keeping a charcuterie board budget-friendly:

Include just one expensive type of cheese

I always choose one cheese to be my “splurge” and make sure that everyone has a chance to try it–everyone will be so wowed by that one unforgettable cheese that they won’t notice if the others are a little less standout.

Slice strategically

This is a tricky technique that I learned back in my catering days! The way that you present a certain cheese can make it feel fancier and more substantial. Serve parmesan in a long skinny wedge that takes up a lot of real estate on the platter. Cut a more affordable cheddar into long thin slices that can be stacked up or fanned out (and keep it from looking like a grocery store block of cheese.) And as mentioned, I like to serve brie in a whole wheel and surround it with pear slices and drizzle the top with honey.

Go crazy with garnishes.

This is the most effective secret to creating an affordable charcuterie board since your garnishes are usually the most affordable elements. Slice up a baguette, scatter a few toasted walnuts, fan out some apple slices, place a little bowl of olives, and nestle a few pieces of affordable salami into any empty spots on the board. When in doubt, pile up lots of grapes!

See this post for lots more tips on creating a budget-friendly cheese board.

How much meat and cheese per person

When I was creating cheese and charcuterie trays for holiday parties as an event planner, I learned to factor between 1 – 2 ounces of cheese, and 1 – 2 ounces of meat per person. This is a perfect appetizer portion, knowing that guests will also be snacking on fruit, nuts, bread, and olives. If you’re serving a charcuterie board as a main meal, bump it up to 2 – 3 ounces of each.

Scroll on for the recipe card, and if you make a holiday charcuterie board this season, be sure to tag us on Instagram so we can see your version!

The post How to Make a Holiday Charcuterie Board—A Beginner’s Guide appeared first on Camille Styles.

One of my family’s favorite Thanksgiving traditions is debating whether we should make cornbread. If your menu includes a cornbread recipe every year, you’re probably wondering why its inclusion is up for debate. And I get it, when certain recipes are considered holiday classics, it’s hard to imagine the table without them. But for us, cornbread is always on the chopping block in favor of a pillowy soft Parker House-style roll or a biscuit. This year however, my brother’s argument for having cornbread on the table won out.

This meant that I immediately dove into research mode to find the best cornbread recipe (one that would make everyone excited about the addition). So in classic bake-off fashion, I set out to scour the internet in search of the best cornbread recipe—and put the contenders to the taste test.

Rules of the Road for the Best Cornbread Recipe Bake-Off

As always, all recipes are followed exactly as written without any adjustments for personal taste or flavor preferences.

Ranking Guidelines

I had to poll some cornbread-loving friends for their official opinion on what makes good cornbread. The consensus gave us the below guidelines for testing our recipes. We chose a selection of cornbread recipes, spanning plain to sweet to jalapeño cheddar, but all were ranked in comparison to each other on the below:

1. Texture. What our cornbread-lovers liked from a cornbread compared to a plain roll or biscuit was a bit of that bite and chew that gives cornbread more texture. A moist texture was also a must—no dry or crumbly cornbread here.
2. Flavor. While there were variations in the recipes we tested, they had some things in common that we had to compare. Ideally, we wanted the corn’s sweetness to come through regardless of whether the recipe leaned more sweet or savory. With savory varieties, we wanted a little spice from the jalapeños and saltiness from the cheddar. From the sweeter cornbreads, we wanted a recipe that would be just as delicious on the Thanksgiving table as it would be with coffee for breakfast.
3. Is this a Thanksgiving second-helping recipe? This was a make-or-break question that’s key for Thanksgiving recipes: When there are so many options on the buffet for seconds, will I be adding this to my plate?

Keep scrolling to find out which recipe passed all three tests with flying colors!

#6 Best Jalapeño Cornbread with Corn From Food52

This cornbread had a medley of ideas that in theory could have put it at the top. Between cream cheese chunks, whole corn kernels, jalapeños, and a purely cornmeal-based batter, this cornbread was texturally the most interesting. However, many tasters thought it was a little too crumbly in texture because of its entirely cornmeal batter. Plus, there was a little too much going on for it to be Thanksgiving-appropriate. We’ll be saving this one for chili nights instead.

#5 Jalapeño Cheddar Cornbread From Bryan Ford

Our taste-testing team enjoyed this cornbread on its own, but compared to some of the others, it ranked lower based on texture. Flavor-wise, this cornbread is delicious. The extra step of toasting the cornmeal and the balanced portions of jalapeños and sharp cheddar gave this cornbread a tasty, savory flavor that was super toasty. I would bake this one a little less when I make it again as it leaned just slightly on the drier side.

#4 Perfect, Forever Cornbread From Smitten Kitchen

We’re big Smitten Kitchen fans here and this cornbread got some loud accolades. So you’re probably wondering why this recipe ranked where it did. Well, when our tasters were comparing this one to more flavored varieties (i.e. those that contained jalapeños and other additions), this recipe fell in the middle. If we were comparing this recipe to other classic and plain cornbreads, it would certainly be at the top. The texture is very moist and corn-forward thanks to the addition of whole kernels in the batter. It also has a nice bite from the cornmeal. We’d for sure go back for seconds on this one.

#3 Jalapeño Cheddar Cornbread From The Barefoot Contessa

This was one of my personal faves of the bunch. The most savory recipe of the group, this cornbread uses chopped green onions to add an extra layer of flavor that many tasters enjoyed. Others thought it was also zesty in flavor thanks to the jalapeños. Ina Garten never leads us astray, and almost everyone who loves savory cornbread said they would go back to the buffet for seconds on this one.

#2 Jalapeño Cheddar Cornbread From A Cozy Kitchen

I know, another jalapeño cheddar cornbread recipe. But this was the BEST of the group of jalapeño-cheddar varieties. Adrianna has created a stunning recipe that everyone adored. It was savory and spicy in all the best ways, with a slightly nutty flavor, in addition to having a moist texture. Everyone was a fan and would absolutely go back for seconds on Thanksgiving. If you’re craving a cornbread recipe that melds tradition with a modern spin, include this one in your repertoire.

#1 Butter Honey Glazed Cornbread From Jessie Sheehan

Consider this cornbread a permanent addition to our Thanksgiving menu. Even my skeptic-self was so obsessed with this recipe that I had to accept some humble pie. I’ll admit, if all cornbread could be like this one, then yes, I get the hype. Jessie Sheehan’s recipe leans slightly on the sweeter side of cornbread, but still fits the bill for a dinner side. It’s extra moist in texture thanks to the butter-honey glaze poured over top when it comes out of the oven. This recipe is classic cornbread, elevated and made even more delicious. Jessie, we’re joining for dinner.

Did we try your favorite cornbread recipe? Let us know in the comments.

The post Get Your Thanksgiving Menu Ready—We Found the Best Cornbread Recipe on the Internet appeared first on Camille Styles.

While we’re still looking forward to Thanksgiving, it’s clear that the Christmas season is already in full swing. Some might not like it, but I’d argue that we’re all deserving of some holiday cheer. (Personally, I don’t mind embracing all things Christmas come November 1, and I get a thrill when I hear Mariah Carey singing All I Want for Christmas on my grocery store run.) You can bet I’ve been planning my holiday cheeseboard for weeks, and this year, I’m going all out with the always show-stopping Tarte Soleil.

When it comes to the holidays, I take a maximalist approach. It’s the time of year where everyday moments are infused with magic, and we revel in the joy of spending time with those we love the most. With holidays having gotten a shake-up in recent years, it feels especially exciting to celebrate the return of some traditions while adjusting to new ones as well. One tradition that I’m very excited to continue? A stellar cheeseboard upgraded for any kind of gathering. Y’all know I love a cheese board, and I’m always looking for fun ways to make them feel new and special. So for this year’s version, I found inspiration in the always show-stopping Tarte Soleil.

This French-inspired puff pastry dish has fun and interesting filling combinations. Whether sweet with a chocolate spread or cinnamon roll filling or savory with tomato sauce or pesto, the flavor options for a Tarte Soleil are truly endless. Plus, they make for an incredibly easy holiday appetizer.

How to Create a Flavorful Tarte Soleil

I wanted to play around with a sweet and savory version that would pair nicely with other bites and nibbles. So I grabbed my favorite jar of apricot preserves and sprinkled on a hefty serving of fresh herbs and spices that complement the sweet apricot perfectly. And to take things over the top, I stuck a wheel of brie in the center of the pastry to get it all melty and gooey.

While the end result may look fancy, it couldn’t be easier to pull together. Bonus: You only need a handful of ingredients to make this recipe.

Tips for Perfecting Your Puff Pastry

The puff pastry is obviously the base of everything here. After messing around with my fair share of puff pastry treats, I have a few tips and tricks to help y’all out.

1. Work with COLD pastry. Warm puff pastry becomes sticky and next to impossible to use. So work quickly and methodically to make things as easy as possible.
2. To roll out puff pastry, I’ve found that using floured parchment paper on the top and bottom of the pastry helps prevent sticking as well.
3. Sticking to the cold pastry theme, I roll out my puff pastry as needed and keep it in the parchment paper in the fridge until I’m ready to use.
4. Once your pastry is assembled, I recommend sticking your finished ensemble back in the fridge or freezer for at least 10-15 minutes. Like pie crust, this will help your pastry dough keep its shape, and when you place cold pastry into the oven, the temperature shock helps it puff more.

Tarte Soleil Flavor Combinations

The combinations are endless when it comes to this recipe. Here are a few I’ll be trying this season:

• Goat Cheese and Pesto
• Olive Tapenade or Onion Chutney and Parmesan
• Garlic Butter and Tomato Sauce With Mozzarella
• Chocolate Spread With Sugar

Serve on its own as part of your Thanksgiving appetizer table, over the holidays when guests stop by, as part of a giant cheese board, or on a Wednesday night. Happy snacking!

This post was originally published on November, 10, 2021, and has since been updated.

The post This Tarte Soleil Is the Ultimate Crowd Pleaser for Holiday Gatherings appeared first on Camille Styles.

There are few things at a gathering that I love more than a good charcuterie board. While I normally keep things pretty simple during the year, the holidays call for a gorgeous and festive spread of bites that bring any board to the center of everyone’s attention. A few fall and winter favorites, some elevated snacks, and a festively decorated baked brie charcuterie board will have everyone gathered around for a great night.

Sure, this charcuterie board looks fancy, but by taking a few simple shortcuts and rummaging through your own pantry, you’ll be able to whip this up in no time, and no one will realize how easy it was for you to do!

What do you put on a baked brie charcuterie board?

While it may sound counterintuitive, when it comes to crafting the perfect holiday charcuterie board, I like to go simple. Include an abundance of ingredients and your board will look like a mess (or, as Ina Garten says, a dog’s breakfast). Instead, select no more than four of the ingredients listed below. We like to ensure there are at least a few of the following:

• 1-2 cheeses. Brie is, of course, our go-to, but other options like cheddar, goat cheese, parmesan slivers, swiss, or any blue cheese like gorgonzola work beautifully.
• Fresh and dried fruit (I love grapes, apples, pears, dried apricots, persimmons, and pomegranate seeds)
• Toasted nuts (pistachios, marcona almonds, walnuts, pecans, or cashews)
• Olives
• Honey for drizzling
• Crackers or sliced baguette
• Chocolate squares
• Dried meats (prosciutto, mozzarella, salami,

Tips to Turn a board into a meal

The good news is that when you start with a substantial charcuterie board, you can keep the rest of the meal simple. Want to keep the board theme consistent? Follow up with a Pita and Kebab Board for dinner, and our Cookie and Candy Board for dessert! Here are a few other options to complete the meal:

• Whole Roasted Gochujang Cauliflower with Smashed Roasted Butter Beans
• One Pot Garlicky Mushroom Pasta with Sausage & Arugula
• Spicy Pesto Pasta Alla Vodka
• Roasted Chicken & Vegetable Confit
• Sweet & Spicy Braised Short Ribs

How do you decorate a holiday charcuterie board?

In the spirit of less is more, I like keeping the focus on the food itself. You can bring color to the board through a variety of edible extras. Pickles, cranberries, and rosemary for garnish bring accents of jewel tones to the forefront. I also love creating height and varied depth by using vessels, jars, and small, low plates. If you’re going for both flavor and aesthetics, this spin on the classic charcuterie board is the perfect appetizer.

Are you making this charcuterie board for your holiday gatherings? Let us know in the comments or tag us in your post on Instagram!

This post was originally published on November 26, 2019, and has since been updated.

The post This Baked Brie Charcuterie Board Is Your New Go-To Holiday Appetizer appeared first on Camille Styles.

When it comes to my kitchen repertoire, there are very few dishes that I keep in rotation. I have my go-to salad recipe, my afternoon snack (that is 10 times better than avocado toast), and a green smoothie that fuels most of my mornings. Everything else I eat is either some kind of experiment or a hodgepodge of ingredients that I can turn into a bowl or is a result of what I’m craving that day. So, when I find a recipe that I make not only multiple times over the course of a year, but multiple times within a month, you know it’s got to be a good one. Well, that’s exactly the case for my five-ingredient pesto parmesan potatoes.

We are, of course, deep into potato season, and I couldn’t be happier. It’s all about the fluffy mashed potatoes and caramelized sweet potatoes. But today, I’m here to talk about roasted potatoes. On their own, roasted potatoes are pretty good. The crispy golden brown texture and buttery insides are hard to beat, but when I think about potatoes, it’s all about using them as a blank canvas. By using a handful of ingredients that are packed with flavor, these potatoes go from really good, to really freaking great.

Tips For Making Pesto Parmesan Potatoes

The best part of this recipe is that you can use whatever potatoes you have on hand. I used a bunch of different varieties: Yukon golds, fingerlings, and teeny tiny baby potatoes. With a few cutting tricks, all of these will roast together on one sheet tray and be fork tender-ready at the same time. For the baby potatoes, I keep them whole. You can halve them if you like, or halve a portion of them, but I like having the skin caramelize in the oven on these. For the fingerlings, I just cut these into halves by the cross-section so the inside can get crispy on the sheet tray.

And for me, the star of these potatoes is the Yukon golds. Since these are larger than the other potato varieties, not only did I halve them, but I also Hasselback sliced them so the heat could get through the potato easier and cook at the same time as the other potatoes on the tray. Plus, this allows the pesto topping to seep into the potato and add a ton of extra flavor.

How To Serve Pesto Parmesan Potatoes

Speaking of, let’s chat pesto. I used store-bought. Yup, all about a shortcut here. Plus, there are a lot of great pesto varieties out there nowadays that are just as good as homemade. If you make a great homemade version, more power to you, but for the sake of ease here, there’s no judgment in using what’s in the jar.

To serve, I add some caramelized and roasted garlic paste that adds a subtle sweetness, salty parmesan, and zingy lemon that cuts through the richness of the potato and cheese. I have definitely just stood over my kitchen island and eaten these potatoes straight off the sheet tray for dinner—ain’t no shame in that game!

Whether you serve these beside a Sunday roast or on your Thanksgiving table, I guarantee these will be on repeat in your kitchen, too.

This post was originally published on November 18, 2021, and has since been updated.

The post These 5-Ingredient Pesto Parmesan Potatoes Couldn’t Be Easier—Or More Addicting appeared first on Camille Styles.

Have you ever eaten a dish at a restaurant so addictively delicious that you tell everyone you know that they must order it the next time they go? That was exactly my experience with the charred eggplant at Aba. And then the eggplant labneh at The Peacock. And then also the whipped eggplant at Elephante. Basically, wherever you go, if there’s a form of eggplant dip, order it immediately. And if you can’t make it to the restaurant? Make this smokey eggplant dip instead.

Inspired by muttabal, this eggplant dip uses smokey aubergine and warming spices that are blended together with creamy dairy to create a luscious spread. It’s just as delicious served over warm bread as it is paired with crunchy veggies and punchy olives. All you need is a sheet pan and a food processor. Oh, and of course, a group of friends to share with.

What goes into this eggplant dip?

All things delicious! But actually, this muttabal-inspired eggplant dip recipe calls for just a few ingredients. (All of which you can find at your local grocery store.)

Eggplant. Our star vegetable gets slow-roasted and charred in the oven. The result is an extra smokey-sweet flavor that will be the main star of this dip.

Garlic. The best part of roasting this garlic is that it all gets done on the same sheet pan as the eggplant. Minimal clean-up for the win! Caramelizing the garlic gives this dip a sweet garlic flavor that doesn’t overpower everything else.

Creme Fraiche. This adds a tangy and creamy element to our dip. Note: I’ve also tried sour cream or Greek yogurt. Both work nicely in a pinch!

Tahini. Another ingredient that lends creaminess and a savory, nutty flavor. Be sure to stir your tahini well before adding.

Lemon. No recipe is complete without a little acidity. The lemon juice brightens up all the ingredients in this dip.

Spices. Salt, pepper, smoked paprika, and toasted cumin, along with some fresh thyme, round out the with a savory smokiness. I go a little more heavy-handed on the paprika and cumin when serving to garnish the dip as well.

Tips For Choosing the Perfect Eggplant

The first time I ever bought an eggplant, I was astonished to slice it open and find so many seeds. While discovering seeds in your eggplant is no big deal (especially in this dip since they just get blended up), there are some things to keep in mind when shopping for eggplant.

Choose an eggplant that is firm and bright with a green stem. No dull and squishy skin! To ensure you’re picking an eggplant with fewer seeds, I’ve read multiple sources that mention choosing smaller to medium-sized eggplants will have fewer seeds and a less bitter flavor. For this recipe, don’t stress if your eggplant has some extra seeds since we’ll blend everything together.

Tips For Serving This Smokey Eggplant Dip

Easy answer: anything that you prefer! While I’m partial to a hot and chewy pita or naan, if I also have crostini or crackers, those will be just as delicious. A selection of fresh and crunchy vegetables are also nice to have, and I love serving olives and pickled vegetables alongside a spread. If you want to add this dip to a larger selection like a charcuterie-style board, feta chunks and artichokes are perfect for dipping as well. Use what you have on hand, and get creative!

How To Store Leftovers

Store leftover dip in an airtight container in the fridge. Top off with additional lemon juice or olive oil to avoid any discoloration and to keep fresh. Eat within three days to maintain the best flavor and texture.

If you don’t want to eat this as a dip for days on end, I have the best hack to use up leftover dip. Make a creamy eggplant pasta! Cook your favorite pasta, add a ladle of pasta water to a pan with a big scoop of this eggplant dip, and stir to combine. Then add your pasta and finish cooking in the sauce. Adjust the salt, add a squeeze of lemon, maybe some extra parmesan, a big helping of kale, and you’ve got the easiest and creamiest pasta dinner ever. I can’t wait for you to try it—and let me know what you think when you do!

Scroll on for the recipe for this smokey eggplant dip. If you make it, be sure to leave a rating and review, and tag us on Instagram!

The post The Dip That Does It All: This Smokey Eggplant Spread Is the Perfect Fall Appetizer appeared first on Camille Styles.

When it comes to fall entertaining, there’s a natural transition from barefoot and effortless summer parties to cozy gatherings where comfort food takes center stage. I want my recipes to be quick and flavorful, and to make every guest feel wrapped in warmth and love. These spinach artichoke tarts check all the boxes and, for me, defines the perfect fall appetizer.

It’s no secret that spinach artichoke dip is a tried-and-true crowd-pleaser. Growing up, it was always on the menu at family football parties, movie nights, and outdoor dinners by the bonfire.

And while I’ll forever feel a deep nostalgia for spinach artichoke dip, I love an elevated spin on a classic. Luckily, these spinach artichoke tarts keep all of the bells and whistles of my childhood favorite, but holds its own as the ultimate, do-it-all meal.

What goes into spinach artichoke filling?

Like the dip, this recipe’s spinach artichoke filling is similar but with a few tweaks that make this tart even better. Sometimes, spinach artichoke dip can feel a little one-note while being too rich for everyday eating. For this filling, I wanted to brighten up the flavors and add some zing that would balance the filling. A lot of the classic spinach artichoke dip recipes use a combination of mayo, cream cheese, and a melty cheese like mozzarella. It’s a lot of indulgence all at once, and while still delicious, it can be a lot.

In this recipe, I use a blend of sour cream and cream cheese for the base, though Greek yogurt can work as well. After that comes the magic. Caramelized onions add tangy sweetness, lemon zest brings bright, fresh flavor, and a little dab of mustard delivers dimension and layered flavor to the filling.

And don’t worry, I didn’t forget the cheese. Instead, I add a sprinkle of pepper jack on top to finish things off with a little heat and melty goodness.

Ingredients for Spinach Artichoke Tart

In lieu of buying pre-diced or pre-chopped artichoke hearts, I use whole marinated artichoke hearts and chop them to my desired consistency. You can use frozen and thawed artichoke hearts, marinated and sealed, or canned artichokes. They all work here!

As for the greens, the world is really your oyster. I prefer chopped frozen spinach because I always have a bag in my freezer. Simply thaw and squeeze out as much water as possible to avoid soggy tarts. You can also swap in other hearty greens like kale or chard. Again, I prefer frozen and thawed. If you want to use fresh greens, quickly blanch or sauté the greens on the stove, let cool, and squeeze out as much water out as you can.

And while I don’t think you need to add extra veggies, I’ve made versions adding white beans, thinly-chopped asparagus, and shaved broccoli tops for an extra dose of green.

How To Make This Tart Ahead of Time

You can absolutely make and prep elements of this recipe in advance. Because puff pastry should remain cold while working, I like to make the filling beforehand so the pastry keeps cold without having to wait for everything else. I’ll even make the filling the night before. Just store cooled in an airtight container until ready to prep the pastry.

And while this tart will keep fine in the fridge for a day or two, the pastry will definitely lose a bit of its crispy bite. If you do need to reheat, you can quickly blast it in the oven or on a hot pan on the stove.

What Goes With Spinach Artichoke Tart

This recipe is the perfect appetizer for a party spread, but if you’d like, it can also seamlessly serve as a complete vegetarian meal.

Because this tart is on the richer side, I like to serve it alongside a fresh green salad. Think crispy lettuce, spicy arugula, or hearty kale tossed in a vinaigrette. In the summer, a bright tomato salad works wonders. You could also simply serve the filling on its own and in a bowl with pita chips, crunchy vegetables, or crusty bread. The sky’s the limit!

The post I’ll Be Serving These Spinach Artichoke Tarts For Every Gathering This Fall appeared first on Camille Styles.

One of my favorite lunch spots on the planet, Malibu Farm, has a Greek Salad on the menu that’s served on top of a thick wedge of juicy watermelon. It’s a surprising presentation that’s as beautiful as it is delicious—turns out that sweet watermelon is the perfect foil for the briny olives, salty feta, and summery tomatoes that make up a more traditional Greek salad recipe.

I recently hosted a Greek Isle-inspired bridal shower dinner for our producer Michelle, and I immediately started dreaming about Malibu Farm’s summery spin on the classic salad. Since I wanted to serve everything family style, I decided to turn those flavors into a watermelon chopped Greek salad. Instead of doing individually plated watermelon wedges requiring a knife and fork, I chopped everything into equal-sized pieces that would create the perfect flavor combination in every bite. Here’s how it came together…

My trick for making the best chopped Greek salad

The secret to the best chopped Greek salad is cutting everything into roughly the same size, so that each forkful is bursting with salty-sweet-crunchy-briny goodness. I love that this uses the classic Greek salad ingredients—tomatoes, cucumber, feta, and olives—and combines them with the surprising addition of watermelon to make this salad feel special and worthy of a summer dinner party.

What to serve with this Chopped Greek Salad

This salad is hearty enough to be the centerpiece of a light vegetarian dinner. Just pair with pita bread and hummus to make it a meal. Or, add a protein boost by adding chickpeas or serving alongside falafel, roast chicken, or sliced steak.

Since it holds up great on a buffet (see notes below), this is the perfect elevated summer salad to bring to a barbecue or potluck since it can hang out at room temp for awhile and only gets better.

Leftovers notes

Unlike salads that contain leafy greens, this Watermelon Chopped Greek Salad holds up beautifully in the fridge. I pack it in my Zwilling Fresh & Save and devour it for lunch (with some pita) all week long. I would say that it even gets a little better when it sits in the fridge for a bit. The lemon juice and oil, combined with the brined olives, give a slight “pickled” flavor to the watermelon that is actually addictive.

Hope you love this watermelon chopped Greek salad as much as we do! If you make it, be sure to leave a comment and tag us on Instagram so we can see your version.

The post This Watermelon Chopped Greek Salad Is the No-Cook Dinner You’ll Crave All Summer appeared first on Camille Styles.

I have a hard time slowing down. As a chronic over-scheduler, I’m now learning the art of leaving a little breathing room in my calendar. Doing so opens up space for spontaneity—walks, alone time, and of course, whipping up an easy bruschetta recipe to enjoy at my leisure.

While having a packed schedule is certainly a privilege, I’m happy to report that taking my time has been a bit easier lately now that peak summer has set in. There’s something about summertime that forces me to pause and linger on the small moments each day that make this time of year so special… including the snacks. Summer is the season of simple pleasures, and no-cook meals plus passionate snacking are at the top of my things-to-enjoy-in-summer list.

Cue this easy bruschetta recipe. If you haven’t noticed, Team CS has a bit of a toast obsession. While we love to roll up our sleeves and follow a good recipe, there are few things more satisfying than perfectly-crispy, properly-topped toast. With just a few classic ingredients—ripe summer tomatoes, EVOO, balsamic vinegar, and fresh basil—this easy bruschetta recipe will make all your toast dreams come true.

This no-frills, eat-any-time-of-day snack/meal hybrid takes just a few minutes to make. Permission to enjoy it when you’re dining solo or invite a few friends to the party. Whether you have it as an appetizer, snack, or main, know this: there are no rules here! It’s summer after all.

How do you make classic bruschetta?

It’s no secret that the Italians are experts in simple pleasures, and we have them to thank for many magical things, including bruschetta. While fancy garnishes can be fun, this dish is proof that a simple combo of toppings can be tasty, too. Here’s what you’ll need for this easy bruschetta recipe:

Ripe Tomatoes

I used cherry tomatoes for this recipe, but vine-ripened, heirloom, and other varieties work wonderfully, too. As long as your tomatoes are chopped enough to soak up the flavors and easily fit on a spoon, you’re golden. Bonus points for whatever’s in season!

Fresh Basil

Fresh herbs are never a bad idea. Basil adds a hint of fresh flavor that goes a long way in this dish.

EVOO and Balsamic Vinegar

A classic combination that never gets old.

How To Serve This Easy Bruschetta

When it comes to serving bruschetta, there’s only one (right) way to do it: on perfectly-toasted bread. While I chose sourdough for this recipe, really any rustic Italian bread will work. Pro tip: I recommend slicing your bread about 1/2 an inch to 3/4 an inch thick. I’ve had my fair share of toasts over the years, and I’ve found this to be the perfect thickness. The bread isn’t overbearing, but it’ll remain sturdy under whatever toppings you choose.

Tips for Making This Easy Bruschetta Recipe

If you’ve been waiting for a recipe that’s too simple to mess up, this one’s for you.

• Toast your bread on the grill. This is the best way to achieve that charred, grill-marked slice we all strive for.
• Keep a close eye on your bread. I know from experience that bread can go from lightly browned to overly charred in just a matter of seconds.
• Let your bruschetta cool. Once you’ve mixed together all the ingredients for your topping, chill it in the fridge for at least 10 minutes to ensure maximum flavor.
• The more salt, the better! Of course, there’s a threshold where things can get wayyy too salty, but I’m of the opinion that topping your toast with an additional sprinkling of salt and a final drizzle of EVOO will only make things tastier.

How To Serve Bruschetta

Bruschetta makes for a great appetizer or standalone dish among a spread of family-style favorites. If you’re wanting to take this toast to the next level, feel free to step things up with shredded parmesan, red pepper flakes, or a balsamic glaze. To complete the meal, this easy bruschetta recipe pairs well with:

• Eggplant and Ricotta Flatbread Pizza. Another dish that embraces simple perfection.
• This Pesto Pasta Primavera is tried-and-true.
• Kale Italian Chopped Salad starring the best croutons ever.
• A one-pan wonder like this Skillet Eggplant Lasagna.

The post The Easy Bruschetta Recipe I Crave All Summer appeared first on Camille Styles.

This heirloom tomato and burrata galette is the perfect simple summer dish to share at any gathering. Set it out as the centerpiece to a small-bites menu, or serve as the main course for a lunch al fresco. Just make sure you do it during tomato season, ’cause here, they’re the stars of the show.

Scroll on for the recipe for this heirloom tomato and burrata galette–and hop over to read for our full interview with Cassandra. (Hint: Cassandra’s Cocchi Americano spritz is the perfect pairing.)

The post Heirloom Tomato and Burrata Galette appeared first on Camille Styles.

Of course, we go to parties to see our friends, but let’s be real: We’re also there for the apps. Snacks are a highlight of any gathering, especially when they can be enjoyed by everyone. But in today’s world, there’s a pretty good chance that you have at least one friend who doesn’t vibe with grains or another who’s strictly plant-based. When hosting, it can be tough to keep up with your guests’ dietary preferences, which is why we’ve rounded up the best gluten-free dairy-free appetizers to share with friends and family.

A grazing table is a perfect opportunity to mix and match a variety of different cuisines, flavors, and textures so people can personalize their plates however they please. While there can be so many options to choose from when it comes to starters, I have a fool-proof list of favorites I return to time and again that are safe for most types of eaters. The best appetizers are easy to prepare, taste great at room temperature, and are just as nourishing as they are tasty.

Most of the recipes in this list only require a few ingredients, can be prepared in 20 minutes or less, and are all gluten and dairy-free, so they’re a safe bet for whoever comes your way. Scroll on for our list of the best gluten-free dairy-free appetizers for your next party.

Featured image by Hannah Haston.

Salads and Platters

Mango Salad With Rhubarb Ginger Dressing and Chili Almonds From The First Mess

Why We Love It: When summer comes around, you can bet we’re incorporating mangoes into our meals every way we can. While some might think the fruit operates best in desserts and sweet dishes, we’d argue that they deserve their place in veggie-forward apps. Case in point, this stunner of a salad. The colors are subdued, while still screaming summer. Light, but satisfying, this salad wins the summer app game.

Hero Ingredient: Chili almonds? Chili almonds. Pro tip: Double your batch so you have enough for spontaneous snacking.

White Bean & Raddichio Salad

Why We Love It: Sure, the garnish of Parmigiano Reggiano might take this app out of the dairy-free category, but one of our favorite things about salads (other than the fact that they make it super easy to get your greens), is that they’re entirely customizable. This salad balances a slightly bitter bite with a creamy texture. It’s proof that you should always ask more of your salad.

Hero Ingredient: Raddichio is the most underrated leaf vegetable in the game. Not only does it give this salad gorgeous color, but it makes it feel substantial while still, you know, being a salad.

Spring Crudité with Green Goddess Dressing

Why We Love It: If you’re like us when the warm weather hits, you’re craving color, fresh flavor, and honestly, veggies. This spring crudité platter delivers on all counts. You’re welcome to serve the vibrant, verdant Green Goddess Dressing with any mix of raw and/or roasted veggies of your choosing. Need a little guidance? The more your platter mimics the rainbow, the better.

Hero Ingredient: To make this recipe dairy-free, we swap in plant-based yogurt in lieu of whole milk Greek yogurt. We love Cocojune, which gives a slight edge of coconut that’s nice with the lemon’s acidity and herby additions. Or, you can try CocoYo, that’s wonderfully rich and a good source of probiotics.

Dips

Edamame Dip With Mint, Jalapeño, and Lime From The First Mess

Why We Love It: Is it enough to call a recipe one of the best gluten-free dairy-free appetizers based on visuals alone? Well, the good news is that this dip is aesthetically pleasing while also satisfying all your gustatory needs. Sweet? Savory? Spicy? Check, check, and check.

Hero Ingredient: Edamame is surprisingly buttery, and its sweet/nutty pairing is unmatched.

Green Pea Guacamole

Why We Love It: There’s always room for guacamole on the menu. Healthy fat-filled avocados, fresh cilantro, tomatoes, lime juice—what’s not to love?

Hero Ingredient: The green peas in this recipe add a delicious heft to the texture and a satisfying sweetness to this crowd-pleasing dish.

5-Minute Vegan Cashew Queso From Minimalist Baker

Why We Love It: Delicious and creamy, this dairy-free queso might even win over your cheese-loving friends. It uses cashews, nutritional yeast, and hot water for the “cheesy” base, with a mix of delicious spices for some added flavor.

Hero Ingredient: I alluded to it above, but nutritional yeast deserves a spotlight all to its own. It’s key to making any vegan dish super cheesy. Minus the cheese, of course.

Carrot Turmeric Hummus

Why We Love It: While you can (and should!) feel good about snacking on any and all bites you put on your plate, this is one that’ll send your happiness levels skyrocketing—especially when served with an array of colorful veggies. This hummus is also bean-free, so it’s a safe bet for anyone who might be sensitive to legumes, too.

Hero Ingredient: Turmeric does double duty, giving this dip both vibrant color and warming spice.

Cheesy Vegan Spinach & Artichoke Dip From Minimalist Baker

Why We Love It: Let’s be real, any gathering is really just another opportunity to make spinach and artichoke dip. Rich and creamy, this healthier take on a classic dish is sure to cure your comfort food cravings—minus any post-indulgence discomfort.

Hero Ingredient: Artichoke hearts give this vegan dip heft and body while supplying a briny bite that perfectly balances out the creaminess.

White Bean Dip From Love & Lemons

Why We Love It: This recipe requires just four ingredients that you likely already have on hand: cannellini beans, lemon, olive oil, and garlic. Does cooking get much easier than that?

Hero Ingredient: Your lemons are the MVP of this dish. Using both zest and juice lends this dip insanely good flavor.

Sweet Potato Black Bean Dip From Minimalist Baker

Why We Love It: This is not your average bean dip. Starring sweet potatoes, black beans, and avocado, this appetizer is basically a mash-up of all of my favorite flavors in one bowl.

Hero Ingredient: Minced jalapeño may be optional, but if it’s that authentic kick you’re after, I’d encourage you to go all in.

Protein

Baked Sesame Chicken Wings From The Defined Dish

Why We Love It: Sweet and savory, these baked sesame chicken wings are gluten and dairy-free… and they’re packed with flavor. You’ll find yourself coming back to this recipe again and again.

Hero Ingredient: You can thank the fish sauce for the aforementioned flavor. Trust me—it ties the spice and sweetness together beautifully.

Chorizo-Stuffed Bacon-Wrapped Dates From The Defined Dish

Why We Love It: You need this appetizer at your next party. We made a batch of these chorizo-stuffed bacon-wrapped dates last Thanksgiving and they were the MVPs of the night. And don’t worry—these are delicious all year round.

Hero Ingredient: I’m drooling equally over this recipe’s chorizo and bacon callouts. But honestly, with the welcome spice it imparts, the chorizo wins out.

Smoked Salmon Carpaccio With Fried Capers and Herbs From The Defined Dish

Why We Love It: Salty yet refreshing, this smoked salmon carpaccio with crispy capers will transport you to Italy after just one bite. Elevate your next grazing table with this beautiful, nutrient-packed dish.

Hero Ingredient: Capers are the briny, salty, flavor-packed gems that’ll make any savory recipe all the better.

Arrowroot Fried Chicken Nuggets From Megan Nash

Why We Love It: What is it about chicken nuggets that make them a necessity at every party? This chicken nugget recipe (created by my sister) is on the regular dinner rotation at our house, so trust me when I say these nuggets are simple, healthy, and hit the spot every time. Turns out, there’s no breading required to get that crispy-on-the-outside, tender-on-the-inside texture that makes chicken nuggets such a hit.

Hero Ingredient: The secret to that crispy crust? The genius of arrowroot flour knows no bounds.

Vegetarian

Blistered Padrón Peppers From What’s Gaby Cooking

Why We Love It: Blistered peppers are one of those appetizers that are best kept simple. Just heat up some oil in a pan, sauté the whole batch, and you’ve got a restaurant-worthy appetizer ready to go in minutes.

Hero Ingredient: Out of all the gluten-free dairy-free appetizers on this list, this has to be one of my favorites. With so few ingredients in the mix, it has to be the Padrón peppers themselves. Their spice is subtly intense (it’s possible!) and slightly sweet. If you’ve prepared a similar dish with shishito peppers, expect a relatively similar result.

Crispy Baked Buffalo Cauliflower Wings From Rachel Mansfield

Why We Love It: When I whipped up a batch of these cauliflower wings for a football-watching party, they were gone in seconds. (Don’t worry, I guarantee they’ll be a hit served for any and all occasions.) They’re flavorful, easy to make, and best served with the yummy dipping sauce of your choice.

Hero Ingredient: This recipe is just another example of the universal truth: Cauliflower can really do it all.

Crispy Baked Sweet Potato Fries From Cookie & Kate

Why We Love It: You truly can’t go wrong with sweet potato fries. If you have a knife and an oven, you’re already well on your way to making this standout recipe. These are crispy oven fries, mastered—and it’s a recipe that’s always a go-to when my fry cravings hit.

Hero Ingredient: Cornstarch is key to getting your fries extra crispy.

Summer Fruit Salad From Love & Lemons

Why We Love It: How gorgeous is this salad? Sometimes there’s nothing better than all of your favorite seasonal fruits on a platter drizzled with a refreshing vinaigrette.

Hero Ingredient: Upon first glance, this is a simple, humble dish. But incorporating grated ginger into your dressing plays up its sweetness while also weaving in a little welcome, warming spice.

Game Night Crispy Potato Bruschetta From Oh She Glows

Why We Love It: This crispy potato bruschetta is the gluten-free version of your favorite Italian starter. By swapping out the bread for equally delicious crispy potatoes, you’ve made this dish plant-based in a snap without sacrificing flavor.

Hero Ingredient: A marinade that leans on balsamic vinegar for a figgy, complex flavor is always a winner in my book.

Grilled Vegetable Platter From Damned Delicious

Why We Love It: Last but definitely not least, a grilled vegetable platter is a simple way to healthify your next feast. Just throw your favorite veggies on the grill or in a pan and wait until they’re soft and slightly charred. You can’t go wrong!

Hero Ingredient: When it comes to a vinaigrette whose purpose is to coat your favorite veggies with plenty of herby, charred flavor, good, fruity olive oil is key.

This post was originally published on June 25, 2021 and has since been updated.

The post 20 Easy Gluten-Free and Dairy-Free Appetizers To Serve at Every Summer Gathering appeared first on Camille Styles.

At our Los Angeles shoot for her How I Gather interview, Olivia Muniak served this white bean and raddichio salad as the centerpiece to a family-style grazing menu. Don’t be fooled by the simple list of ingredients—I can attest that the combination of bitter greens, creamy white beans, and salty parm is downright addictive. Make this for an Italian-inspired aperitivo gathering, or serve it alongside grilled meat or fish as a delicious side. However you serve it, this white bean and raddichio salad is a must for summer entertaining. Scroll on for the recipe, and don’t miss our interview with Olivia, Dinner Party Dreams, Made.

The post A White Bean & Raddichio Salad for Lazy Summer Nights appeared first on Camille Styles.

This Green Goddess Dressing is the perfect accompaniment for fresh spring veggies–and it’s a perfect, no-fuss appetizer to welcome outdoor dinner party season. Food stylist and photographer, Ashleigh Amoroso, served it at the spring happy hour she recently hosted at her studio, and it was such a hit, we asked her to share the recipe. She says, “I typically grab whatever veggies are in season and slice them up in the prettiest way I can.”

Scroll on for the recipe for this Green Goddess Dressing that’s a perfect salad dressing or dip–and it makes a great ingredient to have in your fridge for impromptu snacking. Keep it sealed in an airtight container in the fridge for up to 5 days.

The post Spring Crudité with Green Goddess Dressing appeared first on Camille Styles.