Recipes Archive - Feast And Merriment

Gordon Ramsay Tuna Tartar (Easy Recipe)

This recipe for Gordon Ramsay tuna tartar is a simple, restaurant-style appetizer made with sushi-grade yellowfin tuna, soy, chili garlic paste, and sesame oil.

This easy tuna tartare recipe delivers clean, balanced flavor and an impressive presentation with only 10 minutes of prep, making it ideal for entertaining or a refined first course at home. This recipe is easy enough for a beginner level cook to make, but will make you look like a 5 star chef.

Raw yellowtail tuna for Gordon Ramsay tuna tartar

Diced tuna for for Gordon Ramsay tuna tartar

What Is Tuna Tartar?

Tuna tartar (often spelled tartare) is a popular dish made from finely diced raw tuna that is lightly seasoned and served fresh. The key is using high-quality sushi-grade fish and minimal ingredients so the natural flavor and texture remain the focus.

Unlike heavily marinated seafood dishes, such as ceviche, tuna tartar is meant to taste clean and balanced, with just enough seasoning to enhance the fish.

Gordon Ramsay Tuna Tartar in a silver bowl

Simple Ingredients. Impressive Results.

Why This Gordon Ramsay Tuna Tartar Recipe works

The ingredient combination is simple but intentional, and unlike some more complicated recipes, the ingredients are not difficult to source at most food stores.

The result is a well composed appetizer that feels restaurant-worthy while remaining very approachable to prepare at home.

It is particularly well suited for:

small gatherings
date nights
warm weather meals
occasions when a light first course is preferred

Two Ways to Serve Tuna Tartar

gordon ramsay tuna tartar on potato chips

One of the advantages of this recipe is its flexibility. The same tartar can be presented in a more composed style or served casually depending on the setting.

Plated with Mashed Avocado

Layering the tuna tartar over lightly mashed avocado creates a clean, structured presentation that feels elegant and intentional. The avocado adds subtle richness while maintaining the fresh character of the dish.

Using a round mold or cookie cutter creates the layered appearance often seen in restaurant plating.

Served with Chips

For a more relaxed approach, or for serving to a crowd, the tuna tartar can be served with cassava chips, potato chips or wonton crisps. Guests can assemble bites themselves, or you can plate individual bites and pass them for an elegant Hors d’oeuvre, making this a simple option for entertaining or small gatherings.

Seared Tuna with Tomatoes & Capers

With flavors built around tuna season, this dish is deceivingly simple to make yet, produces an extremely sophisticated meal. A fresh, bright mixture of tomatoes & basil are mixed with briny capers that bring just enough salinity to bring to life the tuna’s natural ocean flavor.

Common Questions about Tuna Tartar

Is tuna tartare safe to eat?

Tuna tartare should always be made with sushi-grade fish purchased from a trusted source. Fish labeled sushi-grade has been handled according to guidelines that reduce the risk associated with consuming raw seafood.

What type of tuna is best for tuna tartar?

Yellowfin tuna (ahi) is most commonly used because of its clean flavor, firm texture, and bright color. Look for cuts with very rich red color and avoid pale pink tuna. To learn more about types of Tuna, check out this article from Fulton Fish Market.

Can tuna tartare be made ahead of time?

It depends on the recipe. Gordon Ramsay’s tuna tartar featured here can be prepared several hours in advance and refrigerated, though it is best served as soon as possible for optimal freshness and texture. If a recipe includes citrus, it should be assembled just before serving, as the acid will begin to cure the tuna, causing the color to change and the texture to become softer.

What can you serve with tuna tartare?

Common pairings include avocado, chips, crackers, cucumber slices, or lightly dressed greens.

Pro Tips for how to make Gordon Ramsay Tuna Tartare

Use sushi-grade tuna from a trusted fish market.
Par-freezing the tuna for 10–15 minutes helps create clean, even cuts and makes the fish easier to handle.
Use a very sharp knife rather than a serrated blade to maintain the smooth, silky texture of the tuna.
As you cut the tuna, look for slightly shiny, pale strips between sections of the flesh — these firmer pieces of connective membrane between sections of the fish don’t dice as smoothly and can create a chewy texture. They can simply be pulled away for the most tender texture.
Cut the tuna into evenly sized cubes so the tartare feels balanced and refined when served.
Season lightly. The goal is to enhance the natural flavor of the fish rather than mask it.
Serve immediately after preparing for the best texture and flavor, but I have successfully prepared it up to one day in advance. (Save extra sauce on the side if this is the case)

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Gordon Ramsay Tuna Tartar

Gordon Ramsay's easy tuna tartar recipe combines sushi-grade tuna with soy, chili garlic paste, and sesame oil for an elegant and impressive appetizer recipe, that only requires 10 minutes of prep. Serve plated with mashed avocado for a refined presentation or with chips for a more casual appetizer.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Japanese

Keyword: easy, entertaining, gluten free, high protein, low carb, no cook, quick, restaurant style, seafood, summer

Servings: If serving as a prepared dish, 6-8 if serving on chips

Ingredients

400-500 g fresh yellowfin tuna steak → about 14-16 oz
15 g Low Sodium soy sauce → about 1 Tbsp (Gluten free soy sauce can be substituted)
20 g chili & garlic paste → about 1 Tbsp + 1 tsp (Lee Kum Kee)
10 g sesame oil → about 2 tsp
3 g honey → about ½ tsp
3 g oyster sauce → about ½ tsp (optional if you can't find it)

OPTIONAL AVOCADO BASE (for individual plated serving)

2 ripe avocados diced
2 tsp olive oil
1.5 tsp fresh lime juice
pinch kosher salt
pinch black pepper

OPTIONAL CHIP BASE (for shared serving)

Cassava Chips or Potato Chips

GARNISH IDEAS

Sesame seeds
Scallions
Micro greens

Instructions

PREPARE THE TUNA

Using a very sharp knife, dice the sushi-grade tuna into small, even cubes. Tip: briefly par-freeze the tuna for 10–15 minutes to make slicing easier. As you dice, remove any thicker connective tissue or fibrous layers between sections of the flesh for the best texture.
In a small bowl, combine Tosa soy, chili garlic paste, and sesame oil. If using, add honey and oyster sauce and mix until fully combined.
Start by gently folding in about half the sauce into the diced tuna until evenly coated. TASTE and add more if needed, in small increments at a time. Avoid overdressing and overmixing.
Cover and refrigerate for up to one day if needed, but serving within a few hours is best.

OPTIONAL: PREPARE THE AVOCADO BASE

Dice the avocado and place in a small bowl. Add olive oil, lime juice, salt, and pepper. Lightly mash with a fork, keeping the texture about half mashed and half diced. TASTE for seasoning, being caucious not over salt.
Place a metal ring mold or round cookie cutter on a plate. Fill the base half way with the avocado mixture and gently press to shape. Spoon the tuna tartar on top of the avocado layer and carefully remove the ring mold.

OPTIONAL ALTERNATIVE SERVING OPTION

Serve the tuna tartar with cassava chips, potato chips or wonton crisps, for a more casual appetizer. Either pre-assemble or allow guests to build their own bites.

GARNISH SUGGESTIONS

Garnish with Sesame seeds, scallions or microgreens

Ina Garten’s Slow Roasted Beef Tenderloin Recipe

Everyone loves a roasted filet of beef and for good reason- when cooked properly it is described as “melting in your mouth.” It’s the most tender cut from the cow and is universally known as a luxury meal. So when it comes to holidays and special occasions, Ina Garten’s Slow Roasted Beef Tenderloin recipe is always what I make.

When you decide to invest in making this beef tenderloin recipe, you want to make sure you have everything you need to ensure absolute perfection and this is where I can help.

Ina garten's slow roasted beef tenderloin

How to choose a good Beef Tenderloin

When it comes to selecting a good cut of beef, Trager Grills advises to “avoid beef that is a dull color, or has an excess of juice in the package. These are signs that the beef wasn’t stored properly, or has been sitting in the case for too long.” I agree with the advice so I always try to buy fresh, never frozen, beef tenderloin whenever possible. When beef is vacuum sealed, the excess moisture is squeezed out of the beef which it sits in and this impacts the texture and ability to brown. Additionally, when meats are packed and sold vacuum sealed, this usually indicates it was previously frozen and mass distributed. While that is fine for some recipes, this one works best if you can source a fresh, dry cut from a butcher’s counter.

What’s the difference between Filet Mignon Vs Beef Tenderloin?

It can be confusing that this cut of beef often goes by a few names including filet mignon, filet of beef, filet, beef tenderloin, roast beef, and châteaubriand. So what’s the difference? Well, much of this depends on your region, and your butcher’s preference, although there are some differences in the cuts. For example, filet mignon typically refers to an individual steak cut off the tenderloin. Châteaubriand refers to the center cut, or most prized part, of the whole beef tenderloin. If you want to learn more about the names and cuts of beef, check out this article from Kitchn – A complete guide to steak

What Temperature Should Beef Tenderloin be cooked until?

Insert a “leave in” probe thermometer, like the Dot, into the center of the meat. Set the probe to your desired temperature according to the temperature chart below:

Rare: 126-130°F
Medium-Rare: 130- 135°F for medium-rare. (I think 130 is the sweet spot.)
Medium: 135-140°F

Learn More about The Dot

Whats sides to serve with beef?

The best side dishes to serve with beef are creamed spinach, roasted or mashed potatoes, and sautéed mushrooms. That said, there is really no wrong answer here. Just keep it simple so the beef can really shine. Don’t forget the Homemade Horseradish Cream Sauce!

Does the size of the beef impact cooking time?

No. Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time, but ultimately temperature is more important than time. I have produced excellent results using varying size cuts from a cut for 4 people to a 4 pound+ for holiday gatherings. Simply, adjust your seasonings correctly.

Pro Tips for How to Make Perfect Beef Tenderloin

Source your beef. It’s worth the extra money to purchase this cut at a reputable Butcher shop. If you can only find vacuum sealed or previously frozen (which most vacuum sealed cuts are) then you will need to roast the beef for longer and the results will be a “wetter” or “bloodier” meat. This is avoided by using a fresh cut. Trust me, I have learned this the hard way.
Use the right tools. Invest in a in probe thermometer that monitors you meat temp throughout the cooking process and a good sheet pan with a raised grid rack.
Allow time for the beef to rest. Don’t skip rest time due to fear of it cooling off. Don’t worry- it will hold its temperature for a long time and still be warm after resting. And if it’s not piping hot, it’s okay! Beef tenderloin roasts are often served at room temperature at some of the finest dining experiences in the world! This is another reason it is perfect for a large gathering.
Master Chef Tip– Make sure everything else is on the table first before slicing and plating- that’s when it cools off quickest.

Ina Garten has two versions of beef tenderloin that I recommend:

Tarragon wrapped and Classic slow roasted. Both are Amazing! Everything about making these two recipes is exactly the same except one is wrapped in a package of herbs which adds another layer of savory, earthy flavor vs a more classic version where the seasonings are no more than butter (or oil), salt & pepper.

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Ina Garten’s Classic Slow Roasted Beef Tenderloin (Filet of Beef)

This filet of beef tenderloin is smothered with butter and cooked at a low temperature for an extended period of time, which ensures a perfect and even medium-rare, from edge to edge.

Prep Time10

Cook Time1 25

Resting time15

Total Time1 35

Course: Main Course

Cuisine: American

Servings: -8 people

Ingredients

1 4 -4.5 lb whole filet of beef tenderloin- trimmed and tied
3 tbsp good olive oil
4 tsp kosher salt (other types of salt will need qty adjustment)
2 tsp coarsely ground black pepper
.5 cup (About 4 tbsp or half a stick) – room temperature or melted butter

Instructions

Preheat the oven to 275°F degrees.
Place the filet on a sheet pan and pat it dry (all over) with paper towels. Place on a raised grid on a sheet pan (optional) and inset a probe thermometer. Set the probe to 125-130°F degrees in the center for rare and 130-135°F degrees for medium-rare.
Option 1: Sprinkle all over with the salt and pepper. Baste entirely with melted butter.
Option 2: Sprinkle all over with the salt and pepper. Smear room butter all over the beef covering completely.
Roast the filet of beef for about 1 1/4 to 1 1/2 hours, until the probe registers your desired temperature (Recommended 128°F). Cover the filet loosely with aluminum foil and allow to rest for 20 minutes. Remove strings, slice thickly and serve warm or at room temperature.
Recommended: Serve with Homemade Classic Horseradish Cream Sauce.

Notes

Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time. Simply, adjust your seasonings correctly.

Recommended side sauces for serving are Horseradish Cream Sauce or Ina’s Basil Parmesan Mayonnaise.

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5 from 2 votes

Ina Garten’s Slow Roasted Beef Tenderloin with Tarragon

This filet of beef tenderloin is cooked at a low temperature for an extended period of time which ensures an even medium-rare from edge to edge.

Prep Time10

Cook Time1 25

Resting time15

Total Time1 35

Course: Main Course

Cuisine: American

Servings: -8 people

Ingredients

1 4 -4.5 lb whole filet of beef tenderloin- trimmed and tied
3 tbsp good olive oil
4 tsp kosher salt (other types of salt will need qty adjustment)
2 tsp coarsely ground black pepper
15-20 branches fresh tarragon

Instructions

Preheat the oven to 275°F degrees.
Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper. Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
Insert a Probe Thermometer and Roast the filet of beef for about 1 1/4 to 1 1/2 hours, until the temperature registers 125-130°F degrees in the center for rare and 130-135°F degrees for medium-rare.
Cover the filet with aluminum foil and allow to rest for 20 minutes. Remove tarragon & strings, slice thickly and serve warm or at room temperature.
Recommended: Serve with Basil Parmesan Sauce or Classic Horseradish Cream Sauce.

Notes

Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time. Of course, keep an eye on it, but I have produced excellent results using varying size cuts. Simply, adjust your seasonings correctly.

Recommended side sauces for serving are Horseradish Cream Sauce or Ina’s Basil Parmesan Mayonnaise.

Crispy Oven Roasted Cauliflower

Crispy Roasted cauliflower is one of the simplest ways to turn an everyday vegetable into something deeply savory, caramelized, and satisfying. With the right oven temperature and a good sheet pan you get a flavorful golden outside with tender centers, and flavor that really elevates the cauliflower.

It’s dependable. It works with almost any meal. And once you understand how to roast cauliflower properly, you’ll stop thinking of it as an afterthought and start building dinners around it.

How to Roast Cauliflower

If you’ve ever ended up with pale, steamed florets instead of crisp, caramelized ones, the issue is usually temperature or crowding.

High heat is the key to success. 425°F is the sweet spot. It allows browning without drying the interior.
Space is critical: Spread florets in a single layer with room between them. Overcrowding traps steam
Use the right amount of oil: A light but complete coating ensures even browning. Too much oil will cause the cauliflower to be greasy.
Don’t flip too early: Let one side develop deep golden color before turning.

How to Get Crispy Roasted Cauliflower

To achieve truly crispy roasted cauliflower:

Dry florets thoroughly after washing.
Cut pieces into similar sizes for even cooking.
Skip parchment if you want maximum browning (optional, but helpful).
Avoid a non-stick sheet pan that rejects oil.

Variations of Roasted Cauliflower

Once you master a basic roasted cauliflower recipe, you can try lots of different variations depending on what you have on hand or what you are serving with it.

Parmesan roasted cauliflower: Add freshly grated parmesan in the last 10 minutes. And easy and classic enhancement.
Mediterranean: Finish with lemon zest or a squeeze of fresh lemon and chopped parsley. Roasted pine nuts work well here too.
Anti-inflammatory enhancement: Toss with turmeric powder before roasting.
Garlic herb: Add minced garlic and dried thyme halfway through roasting. (The garlic will burn if added too soon)

Simple Roasted Asparagus

Roasted asparagus couldn’t be easier to make and is the best way to enjoy this vegetable any time of the year.

Rainbow Roasted Carrots

These vibrant root vegetables are simply roasted at 425°F, elevate the aesthetics of any table, and pack a punch of sweet, earthy goodness.

Pro Tips for Crispy Roasted Cauliflower

Cut the stem flush with the florets so pieces sit flat on the pan.
If your cauliflower browns too quickly, lower the rack one position in the oven.
Taste for seasoning before serving.

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Crispy Oven Roasted Cauliflower

A dependable, everyday vegetable that works with almost anything. Roasting concentrates the natural sweetness of cauliflower while the edges caramelize and crisp. The method is straightforward, but a few small choices — pan space, heat, and salt timing — make the difference between soft and deeply golden.

Course: Side Dish

Cuisine: American, Mediterranean

Keyword: roasted cauliflower

Servings: people

Author: Christina Collins | Feast & Merriment

Cost: $5

Ingredients

1 large head cauliflower about 2–2½ lb cut into 1.5-2 inch florets.
2 –3 tablespoons olive oil
¾ teaspoon kosher salt plus more to taste
½ teaspoon freshly ground black pepper
Optional finish: squeeze of lemon and parsley or grated parmesan cheese.

Instructions

Preheat oven to 425°F. Place a sheet pan inside while the oven heats (this jump-starts browning).
Dry the florets well.Moisture = steaming, not roasting.
Toss with olive oil, salt, and pepper in a large bowl.
Carefully spread onto the hot pan in a single layer, flat sides down.
Roast 20–25 minutes, turning once halfway through, until deeply golden and tender.
Finish with lemon juice and parsley or a sprinkle of grated parmesan cheese, if desired.

Notes

Helpful Tips for Best Results

Crowding is the #1 mistake — use two pans if needed.
High heat matters — below 400°F the cauliflower softens instead of caramelizing.
Don’t move it early — the first contact with the pan forms the crust.
If pale after roasting, broil 1–2 minutes at the end.

Ritz Cracker Baked Cod (Easy Weeknight Dinner)

Ritz Cracker Crusted Baked Cod in a baking dish

Ritz Cracker Baked Cod is a straightforward, buttery baked fish recipe with a crisp golden topping and tender, flaky center. It’s simple, reliable, and made with ingredients most kitchens already have on hand.

There’s a reason this dish has endured for decades — it delivers texture, balance, and comfort without complication.

Ritz Cracker Baked Cod in a baking dish cooked until golden brown — *Like all fish recipes, quality matters! Fresh is best if you can find it.*

Why I love this Ritz Cracker Baked Cod Recipe

This recipe works because it celebrates keeping things simple and highlighting the main ingredient- the fish.

Cod is mild, clean, and flaky. The crushed Ritz topping adds salt, richness, and structure without overpowering it. When baked properly, you get contrast: crisp surface, soft interior, bold flavor.

It’s also easy to assemble and get on the table quickly which makes it perfect for a weeknight meal, and a great option for a meatless Monday.

The Best Fish and Chips

The best Fish & Chip recipe is a batter that is thin and crunchy encapsulating a moist, flavorful piece of cod. Serve it with a tangy, homemade tartar sauce that is very easy to make.

Ingredients to make Ritz Cracker Baked Cod

Fresh cod fillets
Ritz crackers, coarsely crushed
Melted butter
Lemon
Salt and freshly ground pepper
Optional: chopped parsley

Pro Tips to Make Ritz Cracker Baked Cod

Use Thick, Even Fillets: Choose cod pieces that are similar in thickness so they cook evenly. Pat them dry before adding the topping — moisture prevents browning.

Keep the Crumbs Coarse: Crush the crackers into textured crumbs, not powder. Texture is what creates the crisp crust.

Bake Until Just Flaky: Cod cooks quickly. Bake at 400°F for about 12–15 minutes, depending on thickness. The fish should flake easily with a fork and appear opaque throughout. If the topping needs more color, broil briefly — watching very closely.

Frequently Asked Questions

Can I substitute another fish? Yes. Haddock is an excellent alternative with similar texture and flavor.

Can I use gluten-free crackers? Yes. Choose a buttery gluten-free cracker for comparable flavor.

How do I know when cod is done? The internal temperature should reach 145°F, and the fish should flake easily without appearing translucent.

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Ritz Cracker Baked Cod

This Ritz Cracker Baked Cod recipe is a classic baked cod recipe made with flaky white fish and a buttery cracker topping that turns golden and crisp in the oven. It's an easy baked cod recipe that’s reliable, flavorful, and weeknight practical.

Course: dinner

Cuisine: Mediterranean

Keyword: baked shrimp, cod, Lemon fish

Servings: -6 people

Ingredients

Good olive oil
4 -6 center-cut boneless skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs 15 crackers; see Cook’s Note
1/3 cup panko Japanese bread flakes
2 tablespoons minced fresh parsley
2 teaspoons minced garlic 2 cloves
1 teaspoon grated lemon zest
3 tablespoons unsalted butter melted
1/4 cup dry white wine such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges for serving

Instructions

Preheat the oven to 400° F.
Crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground. Set aside.
Pour 2 tbsp EVOO in a ceramic baking dish (just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

Easy, Oven Baked Lemon Chicken

Ina Garten's Lemon Chicken breasts in a teal cooking pan

Lemon Chicken is just simply a perfect recipe. It doesn’t try to be clever– it just delivers exactly what it exactly what it promises: lemony, roasted chicken done right. Boneless, skin-on chicken breasts are oven roasted in a lemon garlic sauce until the skin is crisp, the meat stays juicy, and the pan sauce tastes like something you worked much harder on than you actually did.

You can’t really go wrong here. (Unless you don’t like lemon. In that case, this is not your chicken.)

Why I love this Lemon Chicken Recipe

This is a one of my favorite “go-to” Ina Garten recipes for weeknight, bistro style cooking. It’s classic cooking with bold flavors, uncomplicated flavors–done right, which is kind of Ina Garten’s whole thing.

Bone-in, skin-on chicken stays juicy and gets properly browned
Lemon is present, not muted which is often the case.
The sauce builds naturally from the pan without extra steps or thickeners
It’s hands off cooking – the pan juices do all the work.

Lemon, garlic and wine sauce ready for Ina Gartens lemon chicken breasts to be added to it — Combine lemon, garlic, wine and herbs

Ina Gartens lemon chicken in a pan getting ready to o in the oven — Combine lemon, garlic, wine and herbs

What Makes This Lemon Chicken Work

A lot of lemon chicken recipes miss the mark by leaning too hard into acidity or sugar. This one doesn’t. The lemon is bright, the garlic is present without being sharp, and the chicken absorbs all the flavors on it’s own without you having to do the work.

Because the sauce forms directly from the roasting juices, it has depth and body without needing cream, butter, or flour. What you get is honest lemon and garlic flavor and a pan sauce you’ll want to spoon over everything on the plate. (Especially Roasted or mashed potatoes!)

Pro Tips for Lemon Chicken

Don’t rush the browning. Color matters here.
Use real lemons, not bottled juice. You’ll taste the difference.
Let the chicken rest briefly before serving so the juices settle back into the meat.
None of this is complicated, but it does reward paying attention.
Use a Meat thermometer to temp the meat and pull it at 160°F. (It will reach 165°F quickly while resting)

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A note on sourcing chicken breasts

The hardest part of this recipe is sourcing skin on, boneless breasts. Bell and Evans sells them in my local market and when they don’t have them, I ask the butcher to de-bone them for me (or I do it myself.) But its a layup when I find them ready to go in the poultry aisle.

What to serve with Lemon Chicken

The answer is simple- roasted, smashed or mashed potatoes with green beans or broccolini. These sides are understated and let the chicken carry the plate. They soak up the sauce and bring the whole dish together.

Winner winner, chicken dinner!

A simple recipes the delivers big on flavor and easy enough for a cook of any level. The only qualification you need is that you have to like lemon!

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Lemon Chicken

This lemon chicken is all about crisp skin, real lemon, and a garlic-forward sauce that’s good enough to drink. Minimal effort, maximum payoff.

Prep Time15

Cook Time35

Course: dinner

Cuisine: Mediterranean

Keyword: lemon

Servings: people

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic 9 cloves
1/3 cup dry white wine pinot Grigio, Gavi, Sav blanc
1 tablespoon grated lemon zest 2 lemons
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts skin on (6 to 8 ounces each)
1 lemon

Instructions

Preheat the oven to 400° F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for about 30, depending on the size of the chicken breasts, until the chicken reaches 160°F and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Allow to rest for 10 minutes which will keep the chicken cooking. . Sprinkle with salt and serve hot with the pan juices.

Baked Spinach and Artichoke Dip

Hot Spinach and artichoke dip in a blue le crusset oval baking dish

Creamy, cheesy baked spinach and artichoke dip that can be made ahead and baked just before serving. It never disappoints—and there’s never a bit left.

Baked spinach and artichoke dip is a staple for a reason. It’s familiar, straightforward, and always welcome on the table—especially when it’s hot from the oven and served with something salty and sturdy for scooping. (Tortilla chips work perfectly.)

This version is creamy, cheesy, well-balanced and made with simple ingredients. It can be assembled ahead of time, baked just before serving, and set out without much thought.

Ingredients for Hot Baked spinach and artichoke dip

Getting the Texture Right

The most important step in any hot spinach and artichoke dip is removing excess moisture.

The spinach needs to be fully thawed and squeezed dry, and the artichokes should be drained well and dried on paper towel before chopping. Taking the time to do this ensures the dip bakes up creamy rather than loose, with a texture that holds up from the oven to table.

TIP: Use a Nut milk bag to easily drain and dry frozen spinach. It works like a dream!

A Make-Ahead Dip That Never Disappoints

This baked spinach and artichoke dip recipe can be fully assembled up to a day in advance and refrigerated until you’re ready to bake it. Pull it out about an hour before it goes into the oven, then bake and broil until warm and lightly browned on top. Deliciousness delivered–oven to table.

What to Serve with Hot Spinach and Artichoke Dip

Serve this hot spinach and artichoke dip warm, with crackers, tortilla chips, or toasted bread. I particularly like Tostitos scoops for this.

Pro Tip for the Best Baked Spinach & Artichoke Dip

Use a Nut Milk Bag for Dry out the spinach! The key to success is very dry Spinach and artichokes. For the spinach, use a Nut milk bag to easily remove all the moisture from the frozen spinach. (You will use this Nut Milk Bag over and over again for basic spinach dip, creamed spinach, spinach in pasta sauce- its a great tip!)

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Baked Spinach & Artichoke Dip

Creamy baked spinach and artichoke dip made with cream cheese, sour cream, spinach, and artichokes. A make-ahead, oven-baked appetizer that’s perfect for parties and entertaining.

Prep Time20

Cook Time30

Course: Appetizer

Cuisine: American

Keyword: make ahead, party food, Super Bowl

Servings: people

Ingredients

Nonstick neutral flavored cooking spray
8 ounces cream cheese at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic grated
10- ounces package of frozen spinach thawed, drained, squeezed dry as much as possible. (Tip: use a nut milk bag to squeeze the moisture out most easily.)
14- ounce can artichoke hearts drained very well and roughly chopped
1/2 cup shredded whole-milk mozzarella Shred your own! Recommended: Polly-o
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers Tortilla chips or toasted bread, for serving

Instructions

Position a rack in the upper third of the oven and preheat to 350° F. Spray a 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
Tip: You can refrigerate this dip fully prepared and ready to bake for up to a day in advance. Take out an hour before baking and bake.
Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

Notes

Tip: Use a Nut Milk Bag to squeeze out the extra moisture from the spinach.

Slow cooker Buffalo Chicken Meatballs

Slow cooker buffalo chicken meatballs are an awesome twist on classic buffalo wings, delivering all that craveable bold and tangy flavor you expect from wings, but without the messy fingers.

They’re perfect for game day, casual gatherings, or anytime you want a crowd-pleasing appetizer that is sure to get the crowd buzzing. Set them out with toothpicks and watch them disappear.

Why These Slow Cooker Buffalo Chicken Meatballs Are Perfect for Game Day

Instead of frying wings or juggling trays in the oven, these meatballs simmer gently in the slow cooker, soaking up buffalo sauce and staying tender from start to finish. These means you have more time to cheer on your favorite team and hang with the crowd! (It also means you won’t have guests with messy wing fingers on your couch!)

Slow cooker buffalo chicken meatballs on a serving plate with toothpicks

Why You’ll Love These Buffalo Chicken Meatballs

A fun twist on classic buffalo wings—all the flavor, none of the fuss
Lower calorie than traditional wings, especially when slow-cooked instead of fried
Easy to make with simple ingredients and minimal prep
Gluten-free adaptable by using gluten-free panko

Low Calorie, Big Buffalo Flavor

If you love buffalo chicken wings but don’t love the calorie commitment, these Slow Cooker Buffalo Chicken Meatballs are about to become your favorite bite. They deliver that same bold, tangy buffalo flavor you crave—just in a bite-sized, meatball form. Swapping wings for ground chicken reduces calories dramatically, but without sacrificing any of that indulgent and satisfying buffalo flavor.

2 Quart Slow Cooker (For Dips and Small Meals)

Perfect for dips—and just enough dinner.

From warm party dips to small-batch pulled pork and stews, this 2-quart slow cooker is perfect when a full-size model is simply too much.

Tips for the Best Results

Use a cookie scoop when forming the meatballs. It keeps them uniform in size so they cook evenly and look polished on a platter.
Don’t overmix the chicken mixture—gentle mixing keeps the meatballs tender, not dense.
Stick with the right hot sauce. I strongly recommend Frank’s RedHot for authentic buffalo flavor. And just to be clear—never Tabasco. It’s a completely different sauce and won’t give you that classic buffalo taste.
Keep them warm for serving. The slow cooker doubles as the perfect serving vessel for parties.

Make Them Gluten-Free

This recipe is easy to adapt for gluten-free guests. Simply swap regular panko for gluten-free panko breadcrumbs—the texture and flavor stay spot on, and no one will notice the difference

Perfect for Super Bowl or Any Casual Occassion

These buffalo chicken meatballs are one of those recipes that disappear fast. They’re bold, comforting, and just a little lighter than the original—proof that you don’t need wings to get your buffalo fix. Serve them straight from the slow cooker with toothpicks, add celery sticks and your favorite Blue cheese dip on the side, or pile them onto a platter for game day grazing.

Slow Cooker Sweet and Sour Meatballs Appetizer

This Slow Cooker Sweet & Sour Meatball Appetizer is the effortless party bite every host needs in their back pocket. Toss 3 ingredients into a slow cooker, cook for 2 hours, and watch guests go back for seconds (and thirds). It’s always a crowd favorite.

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Slow Cooker Buffalo Chicken Meatballs

These Slow Cooker Buffalo Chicken Meatballs are a fun twist on classic buffalo wings, delivering the same bold, tangy heat in an easy, bite-sized form. These low calorie, tender chicken meatballs are simmered low and slow in buffalo sauce making them perfect for game day, casual gatherings, or any time you want a crowd-pleasing appetizer without the mess of wings.

Prep Time20

Cook Time2 10

Course: Appetizer

Cuisine: American

Keyword: buffalo sauce, party food, slow cooker, Super Bowl

Servings: people (2 meatballs each)

Author: Christina Collins | Feast & Merriment

Cost: $15

Equipment

1 small (2.5 qt) slow cooker

Ingredients

1 lb ground chicken
¾ cup panko breadcrumbs
1 large egg
½ teaspoon garlic powder
½ teaspoon onion powder
2 green onions scallions, thinly sliced
Kosher salt and freshly ground black pepper to taste
¾ cup buffalo sauce Recommended Frank’s Classic Hot Sauce
¼ cup blue cheese dressing

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a fork, stir until well combined. Roll the mixture into small meatballs. (Tip: Use a 1.5 inch tablespoon cookie scoop for consistency.)
Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
Serve with your favorite Blue Cheese Sauce on the side for dipping.

Irresistible Chinese Sticky Wings

When it comes to Super Bowl food, chicken wings are non-negotiable. But if you’re looking to surprise your guests and move beyond the usual buffalo wings, Chinese sticky wings are the kind of twist that instantly steals the show.

Ingredients for Chinese sticky wings on a counter

They’re glossy, sweet-savory, unapologetically sticky, and completely irresistible. The kind of wings people keep reaching for “just one more” of—until the platter is mysteriously empty.

The Secret to Perfect Sticky Chicken Wings

The magic of Chinese sticky wings comes down to texture and timing. Baking or roasting allows the glaze to thicken and cling, creating that glossy, lacquered finish without needing a fryer. As the sauce reduces, it coats the wings evenly and intensifies in flavor. The result is wings that are fall off the bone tender inside and a sticky, crispy outside, and deeply satisfying with every bite.

Chinese sticky wings on a raised grid tray

Perfect for Super Bowl Parties (and Any Crowd)

These wings are ideal for Super Bowl party food because they:

Pair easily with classic party sides
Balance out spicy dips and salty snacks
Appeal to a wide range of tastes
Look impressive with minimal effort

Set them out on a big platter, garnish with scallions or sesame seeds if you like, and watch them disappear faster than you planned.

Do Chinese Sticky Wings Reheat Well?

They actually do—which makes them great for entertaining. A quick reheat in the oven brings the glaze back to life and keeps the wings tender and sticky.

That said, the odds of leftovers are slim. Between kickoff, halftime, and post-game snacking, these wings rarely make it past the final whistle.

Sticky Wings that Wow the Crowd

If you want to serve something familiar yet surprising, Chinese sticky wings are the answer. They take everything people love about classic wings and give it a bold, flavor-forward upgrade that feels festive, fun, and just a little indulgent.

Perfect for the Super Bowl, perfect for parties, and absolutely impossible to resist.

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Chinese Sticky Wings

These Chinese sticky wings are coated in a sweet, savory and spicy soy-ginger glaze and baked until glossy, caramelized, and irresistible. Easy to prepare and full of flavor, they’re the perfect for parties, game day, or casual entertaining.

Prep Time10

Cook Time45

Course: Appetizer

Cuisine: Asian

Keyword: party food, Super Bowl, wings

Servings: people or more

Author: Christina Collins | Feast & Merriment

Equipment

Sheet Pan with Raised Grid

Ingredients

3 lb chicken wings
1/2 tsp toasted sesame oil.
2 tbsp Shaoxing wine Mirin, or dry sherry
2 tbsp soy sauce
2 tbsp brown sugar or honey
1 1/2 tbsp hoisin sauce
1 1/2 tbsp oyster sauce
1/4 cup ketchup
1 tbsp chili garlic sauce
4 cloves garlic minced
1 tbsp ginger finely grated
1/2 tsp five spice powder

Instructions

Preheat the over to 350°F and pat dry the wings with paper towel and set aside. Combine all the remaining ingredients in a bowl and mix well. In a separate bowl marinate the chicken wings with half the marinade, reserving the remaining amount for basting. Marinate the wings for 30 minutes and no more than 1 hour.
One by one, shake off any excess marinade and place the marinated wings on a tin foil lined baking tray – preferably with a raised grid that has been sprayed with non-stick oil. (The grid helps with air circulation and crisping)
Bake for 25 minutes then baste and flip the wings. Bake for 10 more minutes and baste again. Then, after 10 more minutes, flip and baste one final time for a total cooking time of 45-50 minutes. The meat should be falling off the bones easily. Garnish with toasted sesame seeds, if desired .

Hot Beer Cheese Dip

Homemade beer cheese dip served with warm pretzel nuggets

There’s a reason beer cheese dip shows up on so many pub menus—it’s impossible to resist. It’s rich, indulgent, salty, and perfect for sharing with friends.

Beer Cheese Dip Is the Ultimate Crowd-Pleaser

Beer cheese dip is one of those things most people don’t think to make at home. It’s something you order at a beer garden or pub, served warm with soft pretzels and a cold drink, and somehow it always feels a little special. But the truth is, it’s surprisingly simple to make—and once you do, you’ll wonder why it ever felt like a “restaurant-only” dish.

Ingredients laid out for homemade beer cheese dip — Use good quality ingredients and be sure to grate the cheese by hand.

What to Serve with Beer Cheese Dip

Soft pretzels are the classic pairing, but they’re far from the only option. Crusty bread, pretzel chips, tater tots, or crisp vegetables all work beautifully with this beer cheese dip.

Soft pretzels or pretzel bites
Crusty bread cubes (sourdough, rye, or baguette)
Tortilla chips
Kettle chips
Smoked Sausage or Kielbasa slices
Grilled Bratwurst slices
Roasted Baby Potatoes
Tater tots

Homemade beer cheese dip served with warm pretzel bites and slices of sausage

Tips for a Smooth, melty Beer Cheese Dip

A few small techniques make all the difference when making beer cheese dip at home:

Keep the heat low and steady
Add the cheese gradually, stirring as you go
Use freshly shredded cheese for the best melt (very important to shred your own cheese)
Taste and adjust seasoning at the end

Taking your time here ensures a dip that’s cohesive, flavorful, and easy to scoop—just the way it should be.

The Best Beer to Use for Beer Cheese Dip

When it comes to beer cheese dip, simple is best. A mild lager, pilsner, or wheat beer adds flavor without overpowering the cheese. You’re not trying to make the dip taste like beer—you just want that subtle malty note that rounds everything out.

Skip anything too bitter or hoppy, which can throw off the balance. If it’s a beer you enjoy drinking, it’ll work well in the dip.

2 Quart Slow Cooker (For Dips and Small Meals)

Perfect for dips—and just enough dinner.

From warm party dips to small-batch pulled pork and stews, this 2-quart slow cooker is perfect when a full-size model is simply too much.

Make-Ahead & Reheating Tips

Beer cheese dip can be made ahead, which makes it especially great for entertaining and perfect for Super Bowl parties. Store it in the refrigerator, then reheat gently on the stovetop or even better, slowly in a mini crockpot where it will stay hot for hours. To keep the Cheese warm for a party, it is important to keep the slow cooker covered. Stir occasionally.

If it thickens as it sits, a small splash of beer or milk will loosen it right up and bring it back to dipping consistency.

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The Ultimate Beer Cheese Dip

This easy beer cheese dip is rich, creamy, and full of flavor, made with real cheese and beer for the ultimate party pleaser (or a cozy, cold night at home!) Perfect for dipping pretzels, bread, or tortilla chips and ideal for game day or entertaining. Can be made ahead.

Prep Time15

Course: Appetizer

Cuisine: American

Keyword: Cheese dip, Dip, party food, superbowl recipes

Servings: people

Author: Christina Collins | Feast & Merriment

Equipment

1 small slow cooker- Optional but recommended

Ingredients

2 Tablespoons unsalted butter
3 Tablespoons flour
1 cup whole milk
½ cup beer- lager style recommended
1 ½ cup sharp cheddar cheese – freshly grated, not packaged
½ cup gruyere cheese- freshly grated
¼ teaspoon paprika
¼ teaspoon garlic
½ teaspoon dijon mustard
½ teaspoon kosher salt
Pretzel nuggets, tortilla chips, crusty bread or sliced sausage for dipping

Instructions

In a small sauce pan, gently heat the milt until warm but not boiling.
Meanwhile, in a medium sized saucepan, heat the unsalted butter over medium heat and whisk in the butter to make a roux. Cook the flour and butter for about two minutes.
Slowly whisk in the warm milk, adding a small amount at a time, until all the milk has been added and combined into a smooth texture. Slowly whisk in the beer. Bring to a gentle simmer, whisking often for about 5 minutes or until thickened enough to coat the back of a spoon
Reduce the heat to low and whisk in the seasonings and one handful at a time of the grated cheese until the cheese is fully melted. Taste for seasoning.
Warm a ceramic bowl in an oven before serving to keep the dip hot longer. Or better yet, serve in a small crock pot set to warm/low for hot dip for up to 2 hours. Serve with sides of your choice such as warm pretzels, sliced sausage or crusty bread cubes or tortilla chips.

Notes

Helpful Tip:

Grating your own cheese using a box grater is recommended because pre-shredded cheeses contain additives that prevent sticking and reduces the melting quality of the cheese.

Simple, Classic Guacamole Recipe

This simple guacamole recipe is endlessly versatile. Serve it with tortilla chips for game day, spoon it onto tacos, or pair it with grilled meats and vegetables. It’s a dependable, no-fail recipe that fits any gathering—casual or celebratory.

Good Guacamole is all about the right ingredients

Guacamole doesn’t need much to be great. When the ingredients are fresh and the balance is right, a simple approach lets the avocados shine. This simple, classic guacamole recipe skips tomatoes entirely, keeping the texture and the flavor clean, bright, and balanced. Of course you could certianly add chopped tomatoes, but they tend it make the dip watery if not drained and dried properly and if it sits too long, can become mushy. I prefer a true, purist version where the avocados stay front and center.

Choosing the Right Avocados for Guacamole

The foundation of any great guacamole is perfectly ripe avocados. Look for avocados that yield slightly when pressed but still feel firm. Overripe avocados can turn the guacamole mushy, while underripe ones won’t mash smoothly or deliver enough flavor.

Using avocados at their peak makes this classic guacamole recipe rich and satisfying without needing extra ingredients.

Pro Tips for making great Guacamole

Use ripe—but not soft—avocados
They should yield slightly to pressure without feeling mushy.
Use ripe—but not soft—avocados
They should yield slightly to pressure without feeling mushy.
Season early, taste often.
Salt brings out the avocado flavor; adjust lime and salt gradually.
Mash by hand, not a processor
A fork keeps the texture fresh and rustic, not gummy
Add lime juice right away (and make sure it’s fresh)
It brightens flavor and helps stop browning.

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Guacamole

This guacamole is creamy, bright, and perfectly balanced. Made with ripe avocados, fresh lime juice, finely diced onion, and optional jalapeño, it’s a classic, no-fuss dip that lets avocado flavor shine. Ideal for game day, entertaining, or anytime you want a fresh, crowd-pleasing guacamole

Prep Time10

Course: Appetizer

Cuisine: Mexican, Tex-mex

Servings: people

Author: Christina Collins | Feast & Merriment

Cost: $10

Ingredients

3 ripe avocados
2 tablespoons fresh lime juice about 1 lime
¼ cup finely diced red onion
1 small jalapeño seeded and minced (optional, to taste)
2 tablespoons fresh cilantro finely chopped
½ teaspoon kosher salt plus more to taste

Instructions

Halve and pit the avocados, then scoop into a bowl.
Mash gently with a fork, leaving some texture.
Stir in lime juice, onion, jalapeño, cilantro, salt, and garlic.
Taste and adjust salt and lime as needed.
Serve immediately, or press plastic wrap directly onto the surface to prevent browning.

Greek Shrimp with Tomatoes and Feta (One-Pan Mediterranean Dinner)

There’s something kind of special when a dish tastes like it’s been simmering all afternoon but take less than 30 minutes to make. This Greek inspired shrimp with tomatoes and feta recipe is exactly that — easy, colorful, and full of healthy Mediterranean flavor.

The combination of shrimp, tomatoes, and feta is classic for a reason. Inspired by Ellie Krieger’s Baked Shrimp with Tomatoes and Feta, this version leans on everyday ingredients but tastes just like a dish that I enjoyed at an authentic Greek restaurant in Albany, NY- Athos, which has recently been voted as one of the top 50 Greek restaurants in America.

Why I love Baked Shrimp with Tomatoes & Feta:

• Ready in about 30 minutes
• Uses simple, healthy ingredients
• Bakes in one skillet for easy cleanup
• Equally perfect for a weeknight dinner or a casual dinner party

Greek shrimp with tomatoes and feta from Athos Restaurant in Albany, NY — The Dish that Inspired me at Athos Restaurant in Albany, NY

Pro Tip for making Shrimp with Tomatoes & Feta:

Look for feta packed in brine — it’s creamier, saltier, and melts beautifully into the tomato sauce.
When possible, use fresh shrimp. The frozen shrimp will add excess moisture and often contain unwanted preservatives.

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Greek shrimp with tomatoes and feta

A simple, delicious Mediterranean dinner– baked in one pan and ready in under 30 minutes. Saute onions, tomatoes and garlic. Add shrimp, herbs and feta, then bake until bubbly.

Prep Time15

Cook Time12

Course: dinner

Cuisine: Greek, Mediterranean

Keyword: baked shrimp, one pot, seafood, shrimp

Servings: people

Author: Christina Collins | Feast & Merriment

Ingredients

1 tsp olive oil
1.5 cup diced yellow onion
2 tsp minced garlic
2 14.5-ounce cans diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tbsp finely minced fresh dill
1 1/4 pounds medium shrimp peeled and deveined (fresh if possible)
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2/3 cup crumbled feta cheese or more to taste

Instructions

Preheat the oven to 425°F
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute.
Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat.
Stir in the dill, 3/4 of the parsley, and shrimp and season with salt and pepper. Sprinkle the feta over the top.
Bake for about 12 minutes – until the shrimp are cooked through and cheese melts.
Garnish with the remaining parsley.

No. 1– When the Kitchen Went Quiet

A sketch of a wooden spoon as the feature image of a blog post about Comfort Food

Grief, comfort food, and my slow return to joy.

I’ve always believed that food tells our stories—especially the ones we don’t have words for. And for a long time, I couldn’t tell mine…

When my marriage ended unexpectedly, the kitchen—a place that once felt alive and creative—fell silent. Cooking had always been my love language, not just to others but also to myself. But when love itself felt lost, so did my connection to food. There were nights I tried to cook again. I’d plan something, gather the ingredients, and then abandon it halfway through. Other nights, I’d make a full meal… only to let it sit untouched on the counter until morning.

I wanted to want food again, but I just couldn’t.

I lost a lot of weight on this journey—not because I wanted to, but because food just made me sad. Every meal reminded me of a memory– then just as quickly, I’d be reminded that no new memories were being made around my dining room table that was once filled with feast and merriment. It was all too much.

Grief robs you of your appetite.
It robs you of energy, taste, curiosity—sometimes even the will to nurture yourself.

Friends & Support

What I didn’t expect was how grief changes your social appetite too.

When you go from being in a couple to being single, something really hard happens. You stop getting invited to dinners and events and social occasions that you once were an integral part of. You get treated as if there is something wrong with you. And people treat you like you have something contagious that they don’t want to catch. I’m come to call it divorce disease. Then, there are the times you do get an invitation and you can’t tell if it’s pity, or if people still genuinely want you there. Your new single nature makes everyone uncomfortable– but no one more than the person who has show up newly alone and go home feeling embarrassed, uncomfortable and unsteady about it all. It’s one of the hardest things to overcome when you have to go through this. It’s all a mind game. And it all happens around a table.

So for a long time, I avoided those gatherings. The thought of clinking glasses and small talk around shared plates made me ache with discomfort. I would stress over the check coming and how to pay for my single, uneaten portion, when surrounded by couples—things I hadn’t had to consider in more than twenty years.

Then, slowly, small threads began to pull me back toward connection. A check-in from an old friend. A dinner invitation from a new one. A place saved for me at a holiday table. Each small kindness reminded me that I was still part of the world—and that I mattered.

It was during this time that one person—someone patient and kind —began to remind me what nourishment could feel like again. A dinner invitation that would, in time, change everything. But in that moment, the bravery came simply from me saying yes to sitting down and sharing a meal, and keeping it down. The courage to let someone in who cared enough to feed not just my body, but also my spirit.

Beginning to recognize and accept those quiet acts of care were the signs of the healing—proof that comfort isn’t just something we eat. It’s something we offer each other as humans.

Back to roots with comfort food.

When I was a kid, chicken pot pie was my favorite dinner. Not the homemade kind—the ones that came frozen from the grocery store in a little foil tin. I didn’t wait by the oven or watch it brown; I just looked forward to it being ready to eat. I didn’t know it then, but chicken pot pie was my childhood comfort food.

individual chicken pot pie dishes with pot pie filling - ultimate comfort food

Years later, when I started Feast & Merriment, one of the first recipes I shared was a homemade version of that childhood favorite. It even ended up published in Greenwich Lifestyle Magazine as a feature recipe. Back then, when it was published, food was my greatest joy—a way to show love, inspire connection, and make people feel cared for.

It’s funny how food can carry us home, even when “home” no longer looks the same. Maybe that’s why comfort food is called comfort food. It doesn’t just taste good—it reminds us that even after loss, there’s still warmth to be found.

So, as I relaunch Feast & Merriment 2.0, it only feels right to start where it all began—with the dish that started it all back in 2010.

Chicken Pot Pie

A buttery crust, creamy sauce, and perfectly seasoned chicken and vegetables come together in this homemade classic. It’s pure comfort food—rustic enough for a cozy night in, elegant enough to serve to guests.

So here’s to nourishment in all its forms—the meals we share, the ones we abandon, and the ones that remind us, slowly and tenderly, that we’re still alive.

With love and gratitude,
Chrissy

What’s your ultimate comfort food?
I’d like to know.

Is it something your mom made? Something you discovered later in life?
Share your story in the comments below.