Roasting the corn keeps this Mexican Corn Salad flavorful instead of soggy, and the cotija, lime and creamy dressing stay fresh even when made ahead. It’s flexible, party-friendly, and easy to get right.

“I love this salad. This is my go-to for a potluck. I always get so many inquiries on where I got the recipe. And I get requests to bring it. I wouldn’t change a thing.”

—Sheila

“Really yummy! Used to get Mexican Street Corn at a farmers market in California in the summers. Moved to the east coast and miss it. Loved this recipe and brought it to a party where everyone else loved it too and finished it up.”

—Michelle

Roasted Mexican Corn Salad With Big Elote Flavor

Mexican corn salad takes everything people love about Mexican street corn and turns it into an easier, fork-friendly side dish. It has sweet corn, salty cheese, creamy dressing, fresh lime and cilantro, plus just enough heat to be interesting without being overwhelmingly spicy.

This version stands out from others because the corn is roasted off the cob first. That concentrates the sweetness and gives you little golden edges that are so, so good.

It is also flexible enough to fit into your real life. You can serve it warm, chilled, or at room temperature, and it still tastes exactly as good as it did when you first made it.

Technically, this dish is closest to esquites, which is the off-the-cob version of elote. But since most home cooks search for Mexican corn salad, street corn salad, or elote salad, we’re calling it what people are actually typing into Google while standing in the produce aisle.

This Vegetable Strata recipe with asparagus, leeks, spinach and goat cheese is a perfect make-ahead egg bake for a holiday brunch.

The Breakfast Strata Recipe That’s Perfect For Holiday Brunches

If the first thing you think of when you hear the word ‘strata’ is The Family Stone, same here. It’s a completely unhinged Christmas movie classic where the emotional climax somehow involves someone spilling an entire dish of unbaked egg casserole all over herself.

And while Meredith was attempting to make strata for the Stone family’s Christmas morning, the truth is that strata is just as perfect for Easter brunch, Mother’s Day breakfast, or any gathering where you need to feed a house full of hungry people.

At its core, a strata recipe is basically a savory bread pudding. Cubes of bread soak up a creamy egg custard (often overnight, which makes it perfect for prepping ahead), then bake into a fluffy casserole layered with vegetables and cheese.

This Spring Vegetable Strata highlights asparagus, leeks and spinach, along with tangy goat cheese and salty Parmesan. Finished with fresh herbs and lemon zest, it’s special enough to earn a spot at the next brunch you host.

These Blue Cheese Mashed Potatoes are rich, smooth, and easy to make ahead for stress-free entertaining. They pair beautifully with prime rib, steak, lamb, ham, or even your holiday turkey.

The Holiday Upgrade: Creamy Blue Cheese Mashed Potatoes

Look, we love a classic mashed potato as much as everybody else. But sometimes, especially around the holidays, it’s fun to mix things up a bit. These Blue Cheese Mashed Potatoes are rich, silky, and perfectly balanced – creamy and buttery with just enough tang from the blue cheese to add depth without overpowering the dish.

We’ve tested this recipe with everything from Prime Rib to Lamb Lollipops and Glazed Ham, and it consistently holds its own next to rich, meaty mains. The subtle funk of the cheese cuts through fattier cuts of meat, creating that ideal contrast chefs look for when building a plate. But if you’re a turkey traditionalist? Trust us, it still works.

This Roasted Pork Loin Recipe has a garlic herb crust and a rich white wine-tarragon cream sauce. Learn how to cook a pork loin roast that’s juicy, flavorful and perfect for Sunday dinner or a holiday meal.

The Roasted Pork Loin Recipe That’s Perfect For A Holiday Or Sunday Dinner

A great pork loin roast recipe isn’t just about seasoning the meat well (although that’s very important. It’s also about what happens in the pan afterward. In culinary school, one of my instructors had a phrase he loved to shout anytime someone started to wash a pan too early: “That’s free flavor, chef!”

He was talking about the browned bits stuck to the bottom of the pan (the fond) and he was shouting for a reason. Those caramelized bits are the foundation of incredible pan sauces (which you’ve probably had at a restaurant, whether you’ve realized it or not).

This herb crusted pork loin roast is a perfect example of free flavor in action. The pork roasts with garlic, rosemary, Dijon and lemon zest until perfectly browned. While the meat rests, the crusty bits left in the skillet become the starting point for a quick white wine-tarragon cream sauce.

The technique is simple but the flavor payoff is huge. After you deglaze the pan with wine to dissolve that “free flavor,” you’ll reduce the liquid to concentrate it, then add a bit of cream to finish it. It’s a classic pan sauce method that transforms a roasted pork loin recipe from good to restaurant-level great.

Looking for an authentic Greek Pastitsio recipe? This Greek lasagna is layered with rich meat sauce and creamy yogurt bechamel. Make it ahead or freeze for later.

“Made this for my boyfriend and I on date night. It turned out EXACTLY like the picture and I’m so excited I get to eat the leftovers for the next few days. This is definitely going into my special occasion recipe rotation. Thank you for the great recipe!”

—Lara

Greek Lasagna Is Worth The Effort

Greek lasagna – also known as pastitsio (and also spelled pasticio, pastisio, and pastichio) – is something you just have to try to discover how amazing it is. Tender noodles are tossed with a warmly spiced meat sauce, then topped with a thick, creamy layer of bechamel. It’s somewhere between lasagna and baked ziti, but with distinctly Greek flavors like cinnamon and oregano (trust us, it works).

The first time we had Greek pastitsio was in Athens after an extremely long travel day. We stood at an order-at-the-counter restaurant completely overwhelmed, until the owner smiled and asked, “A little of everything?” We enthusiastically said yes. Dish after dish of Greek comfort food arrived at our table, but the pastitsio was the one we couldn’t stop thinking about – and as soon as we got home, we started making it ourselves.

This Greek pastitsio recipe is adapted from Ina Garten’s version, which we’ve used for years. We’ve simplified it slightly to skip a few unnecessary steps, while keeping all the flavor and comfort intact.

This Salmon Piccata is quick, classic, and full of bold flavor. A simple but restaurant-quality recipe that feels special every time you make it.

Salmon Piccata Is Easier Than It Looks!

“I don’t usually comment but I wanted you to know that this is an amazing dish! I love salmon, in any recipe. The lemon and caper sauce marry everything together. I plan to make this dish for family and friends. The other beautiful part of this dish . . . it comes together so quickly and easily! Thank you for the wonderful recipe!”

—Donna

Salmon Piccata is one of those dishes that looks impressive, tastes even better, and secretly teaches you a lot about cooking. Culinary students make some version of piccata (chicken, veal, fish) almost constantly, because it’s a master class in pan-searing and sauce-building in one skillet.

This salmon piccata recipe brings together everything we love about the classic dish: deeply golden salmon, a bright lemony sauce, briny capers, and just enough butter to bring it all together.

If you’re looking for a dinner that feels special without being fussy, this one delivers every single time.