Below are several must-make recipes, including selections from my cookbook Rachael’s Good Eats.
- Pineapple Mezcalita – a refreshing, added-sugar-free cocktail that’s perfect for sipping all weekend. This recipe is featured in my cookbook and balances smoky mezcal with bright pineapple for a light, crowd-pleasing drink.
- Mango Pico – vibrant and sweet with a hint of heat, this mango pico de gallo is one of my favorite ways to welcome summer. Use it as a topping for fish, tacos, grilled chicken, or simply enjoy it with chips.
- Asian-Inspired Chicken Salad – a versatile, flavor-forward salad that travels well to potlucks and gatherings. Crisp vegetables, tender chicken, and a tangy dressing make it a crowd favorite every time.
- Greek Burgers and Fries – ideal for backyard barbecues, these burgers are seasoned with Mediterranean flavors and paired with crisp fries. They’re easy to assemble and always a hit with guests.
- Mayo-Free Potato Salad – a lighter potato salad that skips the heavy mayo without sacrificing creaminess or flavor. It’s my go-to side dish for summer meals, picnics, and barbecues.
- Charcuterie Board – a guide to building a beautiful spread of cheeses, crackers, nuts, fruits, and vegetables. Creating a varied board ensures there’s something delicious for everyone.
Here are a few cookbook recommendations that I turn to again and again. Each recipe is approachable, dependable, and great for entertaining or weeknight meals.
- Cilantro Caesar Salad (page 62) – a bright twist on a classic, where fresh cilantro adds an herbaceous lift to the creamy dressing.
- Chopped Antipasto Salad (page 65) – a hearty, colorful salad loaded with savory ingredients that make a complete meal or a shareable side.
- Honey-Glazed Garlic Chicken Wings (page 103) – sticky, garlicky wings with a honey glaze that caramelizes perfectly. They’re easy to make and disappear fast at parties.
- Avocado Deviled Eggs (page 157) – a lighter take on deviled eggs that blends creamy avocado with classic seasonings for a crowd-pleasing appetizer.
- Heirloom Tomato and Pineapple Bruschetta (page 158) – a bright, summery bruschetta combining juicy heirloom tomatoes and sweet pineapple for contrast and freshness.
- Garlic and Rosemary Hasselback Potatoes (page 177) – thinly sliced, roasted potatoes flavored with garlic and rosemary. Crispy on the edges and tender inside, these are a must-make side dish.
- Paleo Almond Butter Fudge (page 198) – a simple, satisfying treat made with almond butter that feels indulgent without being complicated.
These recipes represent a mix of celebratory dishes and everyday favorites. Whether you’re planning a weekend get-together, prepping sides for a barbecue, or looking for a light, flavorful salad, there’s something here to inspire your next meal. If you enjoy any of these, the cookbook contains many more recipes in the same approachable, flavor-first style.