Make this cilantro lime dressing recipe the next time you prepare a Mexican meal. It’s bright, sunny and fresh! This dressing is boldly flavored with fresh lime, olive oil, cilantro, garlic, honey, cumin and Dijon mustard. You can make it creamy or spicy if you wish.

Drizzle this dressing over crisp greens with sliced avocado and toasted pepitas for a perfectly simple side salad. You’ll find a longer list of salad toppings to choose from below.

I improvised this dressing to make a green salad with leftovers from my Fajita Veggie & Halloumi Bowls, and I loved it so much that I wanted to share it with you. It’s almost as versatile as my favorite Lemon Vinaigrette and suits some flavors even better.

This dressing comes together quickly in the food processor and keeps in the refrigerator for up to one week. Sometimes having a vibrant sauce on hand makes all the difference!

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Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

I asked about the ingredients and came home determined to recreate it. I’ve simplified the ingredients a bit, but this dip is just as nice. I hope you’ll try it!

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These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist and delicious—everything I want a muffin to be.

These muffins are bursting with fresh cranberry and orange flavor. This recipe calls for fresh cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here.

These muffins are made with wholesome ingredients like whole wheat flour and Greek yogurt. They’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most.

You can easily mix these together by hand. No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties!

It took me eight tries to get these muffins just right, but they were absolutely worth the effort. I’m sharing the recipe again because they’re just so wonderful this time of year.

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Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I’m sharing my go-to lemon dressing recipe for all of your salad needs. It’s light and lively, and goes with nearly any salad.

Lemon juice shines in this simple recipe using basic, high quality ingredients. No store-bought salad dressing can compete with these vibrant, freshly-squeezed flavors.

To make this lovely dressing, you’ll need just five basic ingredients. Fresh lemons and garlic are key—please no pre-squeezed juice or pre-minced garlic here. You’ll also need extra-virgin olive oil, Dijon mustard, and honey or maple syrup. The Dijon mustard rounds out the flavor and helps emulsify the ingredients so they stay blended together.

This dressing yields enough for six generous side salads and keeps in the refrigerator for up to ten days. I’ve enjoyed this dressing for years and know you will, too!

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Do you have room for some honey butter on your holiday table? Let’s make some! Honey butter is creamy and utterly irresistible. It’s sweet and a little bit salty, which always sends me back for more. It looks dazzling on the table, and it makes everyone’s eyes light up.

In fact, honey butter is so easy to make that you can whip it up for a special dinner any time of year. Start with softened butter and it’s ready in five minutes or less.

This recipe tastes extra-special thanks to a little sprinkle of cinnamon. Finish it with a little drizzle of honey and a light sprinkle of salt for bonus points in flavor and visual appeal.

I’m telling you, if you’re looking for a last-minute holiday meal menu item, definitely bring honey butter. It’s not a cop-out contribution; it’s a revelation!

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This blueberry cake is my official summertime dessert. I hope it becomes yours, too. It’s tender, fully loaded with blueberries, and simple to make—no mixer required. It’s a dream!

This blueberry cake recipe is naturally sweetened with maple syrup, which makes it extra delicious. Thanks to the blueberries and maple syrup, it’s nicely sweet but not over the top. Some cakes are so sweet that they give me a stomachache, but this one is just right.

This cake will absolutely be a hit at your Fourth of July festivities. Serve it as a “snacking cake” or make it celebration-worthy with a scoop of vanilla ice cream or whipped cream. I’ve even enjoyed a slice with yogurt for breakfast.

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This holiday punch is unlike any I’ve ever had, and I think you’re going to love it. It’s not too sweet. It tastes like pear, vanilla, spice and everything nice. It’s a smooth, easy sipper, even with tequila inside. Yep, tequila!

This pitcher of cocktails was inspired by an oldie but goodie, my Pear Nectar Cocktails with Reposado Tequila. That cocktail is proof that simple ingredients can yield a delightfully complex cocktail. If you’re just making one or two drinks, follow that recipe instead.

You won’t need any fancy liqueurs for this holiday punch recipe, just some pear juice, reposado tequila, plus a few basic ingredients—lemon juice, club soda, cinnamon and vanilla extract.

If you’d like to batch some cocktails for your family or friends, this punch is just the ticket. Serve it at your holiday party! You could also share some holiday cheer by dropping off a jar of cocktails with friends or neighbors. I wrote the recipe to yield eight drinks, and you can divide or multiply it as you’d like.

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Let’s cozy up with some mulled wine. Turn on some music, build a fire or light some candles, throw some spices and wine in a pot, and embrace the holiday season. It’s really that simple.

I’ve always associated mulled wine with holiday parties, but a single batch is perfect for two to four people. Mulled wine is unbelievably easy to make, even on a weeknight, and fills your home with holiday fragrance.

This mulled wine is for wine lovers. I’ve encountered a few mulled wines over the years that tasted like sweet potpourri, but not this recipe. It’s fruity and spiced, but the wine still shines through.

You just might even have all of the ingredients at home! If so, you’re just fifteen minutes away from mulled wine. Let’s make some.

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If you’re a fan of chai lattes and turmeric, you’re going to love this recipe. This ultra creamy golden milk is inspired by traditional Indian turmeric milk (haldi doodh), but it is by no means authentic.

In its most basic form, haldi doodh is made with turmeric (haldi) stirred into milk (doodh) or tea. Typically, households will add more warming spices to the mix, including ginger, cinnamon and cardamom.

Indian mothers prepare turmeric milk for colds, coughs and sore throats, and aches and pains. It’s warming, soothing and supports the immune system, which is exactly what we all need right now.

This recipe uses cashews instead of milk, which makes it lusciously thick, yet dairy free and vegan. Serve it warm in a mug, or cold over ice!

Watch How to Make Golden Milk

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I’ve indulged in my fair share of cocktails this year, but sometimes, I just want a fun, fizzy, non-alcoholic drink. Something cold to savor on a hot afternoon, or an enticing alternative to chilled wine in the evening. Something party-worthy to offer my friends and family members, and all the cute kids who come with them.

This beauty is refreshing and hydrating, and so colorful that it makes a slow afternoon seem downright festive. The outrageous pink color comes from hibiscus tea, which is easy to find at the grocery store if you look for Tazo’s “Passion” blend.

Once the tea has had a chance to cool, we’ll fill our glasses (or a pitcher) with ice. We’ll finish off these drinks with some honey simple syrup (as little or as much as you want), a squeeze of fresh lime juice, and a gentle glug of Topo Chico, the finest of sparkling waters. This hibiscus drink is a fun spin on agua de Jamaica (hibiscus iced tea commonly served in Mexico).

I’ve been on a Topo Chico kick this summer, but really, any sparkling water will do. The end result is full of flavor, lightly sweet, and irresistibly bubbly.

A note on pregnancy safety: Hibiscus is considered potentially unsafe for pregnancy, so out of an abundance of caution, I would not recommend this mocktail if you are expecting.

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