250+ Kid Friendly Recipes - Tastes Better From Scratch

Pink Sauce Pasta

Lauren Allen — Tue, 04 Feb 2025 12:00:00 +0000

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It’s inspired by the popular pasta dish at Mama D’s restaurant in Newport, CA.

Pink Sauce Pasta deserves the hype.

If you’re not sure what “pink” sauce is, it tastes like the marriage between the best alfredo sauce and your favorite marinara sauce, and it’s every bit as delicious as it sounds. Pink sauce pasta is a very popular dish at Mama D’s in Newport, CA but I’d argue my homemade version is even tastier than the original.

(The sauce is actually very similar to the base of vodka sauce, without the vodka, and is more creamy while vodka pasta is more tomato based.)

For this pasta dish we fully drench the noodles in sauce before serving, but you could also just make the pink sauce and store in your fridge for a few days. Serve over hot pasta when you’re ready, or use it as a dip for garlic knots, or sauce for pizza, grilled cheese, or chicken wraps.

How to make Pink Sauce Pasta:

Sauté Shallot and Crush Tomatoes: Sauté shallot in butter and oil over medium heat. Add garlic and dry spices and cook for 1 minute. Deglaze with white wine (optional). With clean hands, crush the whole tomatoes right into the pot then pour in the rest of the juice from the can. Turn heat to low and simmer, partially covered, for 30 minutes.

Blend Sauce and Add Cheese: Use a hand immersion blender to purée the sauce, or transfer to a blender and blend until smooth. Pour back in pot over low heat. Add heavy cream and stir to combine. Sprinkle parmesan cheese on top and mix until smooth. Taste and adjust seasonings if needed.

Serve: Add cooked pasta and toss to coat. If sauce is too thick, add a little pasta water to thin. Serve this creamy tomato pasta sauce recipe with fresh basil and parmesan cheese on top.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.

Freezing instructions: For best results, make the sauce just until adding the cream, cheese and pasta. Freeze for up to 2 months. Thaw in the fridge overnight, then rewarm in saucepan. Stir cream, cheese and pasta.

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Pink Sauce Pasta

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It's inspired by a dish at Mama D's restaurant in Newport, CA and is bound to become a family favorite!

Course Main Course

Cuisine American, Italian

Prep Time 15

Simmer 30

Total Time 45

Servings

Calories 739kcal

Author Lauren Allen

Cost 13

Ingredients

1 Tablespoon olive oil
2 Tablespoon butter
6 garlic cloves , minced
1 shallot , finely diced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper , or more to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1/4 teaspoon red chili flakes
1/4 cup dry white wine (58g) , optional
28 ounce can whole peeled tomatoes , San Marzano brand
1 pound rigatoni*
1 1/4 cup heavy cream (300g)
1 cup freshly grated parmesan cheese* (100g)
1 cup fresh basil leaves (24), chopped, for serving

Instructions

Sauté shallot: Heat a large skillet over medium heat. Add butter and oil then once butter has melted, add shallot then cook for 3-4 minutes, stirring often. Add garlic and dry spices then cook for 1 minute.
Optional wine deglaze: Add white wine to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes.
Crush Tomatoes: Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes.
Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse).
Blend Sauce: Use a blender or hand immersion blender to purée the sauce until smooth. Return to pot over low heat.
Finish: Add heavy cream until combined. Add parmesan cheese then stir until melted and smooth. Taste and add additional seasonings if needed. Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce.
Serve garnished with fresh basil and extra parmesan cheese.

Video

Notes

Yield: Approximately 7–8 cups. Serving Size: About 1.5 cups (~340g).

Pasta: Use any bite-size pasta, like penne, fusilli, farfalle or medium shells.

Cheese: Avoid pre-shredded cheese and use high-quality fresh parmesan cheese that you shred yourself (it will melt better and taste better). Allow cheese to come to room temperature before adding to the sauce.

Protein: Feel free to add cooked chicken, shrimp, or tofu.

Gluten-Free: Use your favorite gluten free bite size pasta.

Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.

Nutrition

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I originally shared this recipe March 2023 . Updated post February 2025.

Bircher Muesli

Lauren Allen — Sun, 26 Jan 2025 11:11:20 +0000

This classic Swiss Bircher Muesli recipe has oats, milk, grated apple, almonds, and raisins, just like the original that has been popular in Europe for over 100 years. It’s hearty and filling and known for it’s health benefits.

Bircher Muesli is the Original Overnight Oats

Food geeks like me will appreciate the history behind this beloved Bircher Muesli! It was invented by the Swiss doctor, Maximilian Bircher-Benner, who fed it to his hospital patients and was a pioneer behind believing that raw foods contained benefits to our health. This was in the early 1900’s when the concept of vitamins and minerals in food wasn’t understood, and people thought he was crazy! I just love his story and that 100 years later we’re still eating this delicious breakfast.

Ever since moving to Spain I eat Bircher Muesli for breakfast almost every day. I use quick oats, so that I can eat it right away, and I stir in a scoop of vanilla protein powder. Since its invention, modern versions of muesli have become popular and usually include dry oats, fruits, and nuts served with cold milk.

Try all of my breakfast recipes, like Chia Pudding, Strawberry Overnight Oats, Vanilla Protein Shake, or Cottage Cheese Pancakes!

How to make Bircher Muesli:

Combine oats and milk in a bowl. For regular oats, soak the mixture for a few hours or overnight. For quick oats, soak for a few minutes, then add toppings.

Add Toppings: Stir in grated apple and lemon juice. Top with chopped nuts, raisins and a sprinkle of cinnamon. Add a drizzle of honey or maple syrup, if desired. Enjoy the best bircher muesli recipe for any meal of the day (or a hearty snack).

Make Ahead and Freezing Instructions:

To Make Ahead: I love to meal prep a bunch of containers of Bircher Müsli for breakfast, lunch, or a ready to eat snack. My kids love it as an after-school snack.

More Make-Ahead Breakfast Ideas:

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Swiss Bircher Muesli

This Swiss Bircher Muesli has oats soaked in milk and topped with grated apple, almonds and raisins, and your choice of add-ins! It's a healthy and filling breakfast that's been popular in Europe for over 100 years.

Course Breakfast

Cuisine Swiss

Prep Time 10

Total Time 10

Servings

Calories 482kcal

Author Lauren Allen

Cost 2

Ingredients

½ cup rolled oats, or quick oats (43 g)
1 cup milk of choice (I use almond milk) (240ml)
1 small apple* , grated with skin on (discard core)
1 teaspoon lemon juice
1 Tablespoon chopped almonds , or hazelnuts
1 Tablespoon golden raisins

Optional Add-Ins:

ground cinnamon , to taste
1 scoop vanilla protein powder*
drizzle of honey or maple syrup
small scoop plain Greek yogurt , for extra creaminess
Seeds: pumpkin seeds, hemp seeds, chia seeds
Fresh berries

Instructions

Combine oats and milk: For quick oats, let them soak for a few minutes, then add toppings and enjoy! For regular rolled oats, soak in milk for a few hours, or overnight.
Add Toppings: Remove from fridge and stir in grated apple and lemon juice (I always stir in a scoop of vanilla protein powder, too!) Top with chopped nuts and raisins. Add a sprinkle of cinnamon. Drizzle with a little honey or maple syrup, if desired, or any of our other add-in ideas.

Notes

Apples: use any small apple you have on hand. Crisp, slightly tart and sweet apples are traditional, like Honey crisp , Gala, pink lady or braeburn.

Protein Powder: I love vanilla protein powder from Clean Simple Eats. Use code “FROMSCRATCH” for 10% off.

Gluten-Free: Make sure your oats are certified gluten-free oats.

Make Ahead Instructions: I love to meal prep several containers for breakfast, lunch, or a ready to eat snack.

Storing Instructions: Keep any leftovers in the refrigerator for up to 3 days, for best results.

Nutrition

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Mini Meatloaf Recipe

Lauren Allen — Fri, 24 Jan 2025 12:00:00 +0000

The best Mini Meatloaf recipe is delicious and easy to make, cooked in a muffin tin. We top it with a simple homemade sauce that is irresistible.

Mini Meatloaf is a kid favorite meal that we ALL crave.

As much as I love our traditional meatloaf recipe, I make this mini meatloaf in a muffin pan much more often because the meatloaf cooks so quickly, and I love the individual portion sizes.

This is a go-to for me on busy weeknights because the meatloaf and sauce can be made in advance, so they’re ready to go in the oven at dinnertime. Plus, meatloaf muffins are freezer-friendly, so it’s worth making a double batch to have a quick freezer meal ready for another day.

How to make Mini Meatloaf:

Combine: With clean hands, a large spoon, or meat chopper, mix ground beef (or ground turkey), breadcrumbs, BBQ sauce, mustard, onion, chili powder, garlic powder, salt, pepper, and egg until combined.

Bake: Press meat mixture into a standard 12 cup muffin tin, pressing down to fill the cup. Bake at 350°F (175°C) for 15 minutes. While baking, mix all sauce ingredients.

Add Sauce: Spoon sauce over each meatloaf muffin then bake again for 10-15 minutes, or until cooked through (160°F on meat thermometer). Serve with extra sauce, cauliflower salad, roasted vegetables, or mashed potatoes.

Make Ahead, Storing, and Freezing Instructions:

Store leftover meatloaf muffins in an airtight container in the fridge for 3-4 days.
To Make Ahead: Combine meatloaf mixture and press into muffin tin. Cover with plastic wrap and refrigerate up to overnight.
To Freeze: Combine meatloaf mixture and press into greased muffin tin. Cover with plastic wrap and “flash freeze” in the freezer for about an hour. Carefully remove each partially frozen mini meatloaf and transfer to a freezer-safe container. Freeze for up to 3 months. When ready to bake, place frozen meatloaf muffins in the muffin tin and thaw in the frdige overnight. Bake as instructed.

Recipe Variations:

Turkey Mini Meatloaf: With lean ground beef, each mini meatloaf muffin is only 140 calories. If you use ground turkey, it’s only 120 calories (both include the sauce).
Gluten-free Adaptation: Use gluten-free panko breadcrumbs, and gluten-free BBQ sauce.

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Mini Meatloaf Recipe

Our easy and delicious Mini Meatloaf recipe is cooked in a muffin tin, taking less time than traditional meatloaf, and is a kid favorite meal we all crave.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 137kcal

Author Lauren Allen

Cost 12

Equipment

Ingredients

1 1/2 pounds lean ground beef ,or ground turkey (680 grams)
2/3 cup panko bread crumbs , or regular breadcrumbs (100 grams)
1/2 cup onion chopped, (70 grams)
1 Tablespoon barbecue sauce
1 Tablespoon mustard
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg , lightly beaten

Meatloaf sauce:

1/3 cup light brown sugar (73 grams)
1/2 cup ketchup (120 grams)
2 teaspoon dijon mustard
1/4 teaspoon ground nutmeg

Instructions

Preheat oven to 350 degrees F.
Mix Meatloaf Sauce ingredients: brown sugar, ketchup, dijon mustard and nutmeg.
Meatloaf Mixture: In a large mixing bowl (using your hands, meat chopper, or a large spoon), combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg.
Press into muffin tin, divide the mixture evenly among the 12 cups, pressing meat down to fill the cup.
Bake for 15 minutes. Remove from oven and use a paper towel to soak up any grease on the meatloaf. Generously spoon meatloaf sauce over each mini meat loaf. Return to oven for an additional 10-15 minutes or until the meat is cooked through.
Serve with mashed potatoes and any extra sauce.

Video

Notes

Yield: 12 mini meatloaves. Serving Size: 1 mini meatloaf.

Try our traditional Meatloaf Recipe.

Gluten-free Adaptation: Use gluten-free panko breadcrumbs, and gluten-free BBQ sauce.

Store leftover meatloaf muffins in an airtight container in the fridge for 3-4 days.

To Make Ahead: Combine meatloaf mixture and press into muffin tin. Cover with plastic wrap and refrigerate up to overnight.

To Freeze: Combine meatloaf mixture and press into greased muffin tin. Cover with plastic wrap and “flash freeze” in the freezer for about an hour. Carefully remove each partially frozen mini meatloaf and transfer to a freezer-safe container. Freeze for up to 3 months. When ready to bake, place frozen meatloaf muffins in the muffin tin and thaw in the frdige overnight. Bake as instructed.

Nutrition

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I originally shared this recipe September 2013. Updated August 2019, February 2022 and January 2025.

Chicken Noodle Casserole

Lauren Allen — Tue, 21 Jan 2025 12:00:00 +0000

Our easy Chicken Noodle Casserole recipe is the ultimate kid-friendly comfort food! It is made from scratch with a simple white sauce combined with chicken and egg noodles and baked with cheese on top.

Classic Chicken Noodle Casserole, done right.

I love to reinvent the classics and everyhting about this easy Chicken Noodle Casserole is better than Grandmas! The homemade sauce is key–no canned soups, or other processed ingredients–just wholesome, real ingredients that everyone usually has on hand.

It’s definitely a picky eater approved recipe that my entire family loves. It has all of the flavors we love from Chicken Noodle Soup but even more of a “comfort food” vibe, with the pasta and and cheese. It’s a great one for feeding a crowd, or perfect for a meal train for a friend. I also like to to meal prep this recipe with roasted vegetables.

For more comfort-food classics try our Cheese Enchiladas, Instant Pot Pasta and Meatballs, Hamburger Gravy, Fettuccine Alfredo, or American Goulash!

How to make Chicken Noodle Casserole:

Combine: Cook egg noodles according to package instructions. Make the sauce by melting butter in an extra large saucepan. Add flour, salt, pepper, garlic powder, and dried basil, then stir and cook for 1-2 minutes. Whisk in chicken broth slowly, stirring until thickened. In a separate mixing bowl, combine cottage cheese, egg, ½ cup parmesan, and 1 cup mozzarella.

Bake: add chicken, noodles, and cheese mixture, stirring to combine. Transfer to a large casserole dish and bake. Cool for 10-15 minutes before serving.

Serve With:

Make Ahead and Freezing Instructions:

To Make Ahead: Prep the entire chicken noodle bake up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and keep in the refrigerator. Let sit on the counter for 30 minutes before baking as instructed.

To Freeze: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 ½ hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

More Must-Make Chicken Recipes:

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Chicken Noodle Casserole

This easy Chicken Noodle Casserole recipe is the ultimate kid-friendly comfort food! It is made from scratch with a simple white sauce combined with chicken and egg noodles then topped with cheese. It's a dish the whole family will cheer for!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 431kcal

Author Lauren Allen

Cost 16

Ingredients

12 ounces egg noodles , cooked al dente
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried basil
4 cups low-sodium chicken broth
24 ounces cottage cheese , small curd
1 large egg , beaten
2 cups shredded mozzarella cheese , divided
3/4 cup freshly grated parmesan cheese , divided
4 cups cooked chicken , chopped
fresh chopped parsley for garnish, optional

US Customary – Metric

Instructions

Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F.
Sauce: Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
Cheese layer: In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and ½ cup parmesan cheese.
Combine: Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
Bake: Pour mixture into a 9×13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese. Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.

Video

Notes

Make Ahead Instructions: Prep the dish up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and store in the fridge. Let sit on the counter for 30 minutes before baking as instructed.

Freezing Instructions: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 ½ hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

Gluten-Free Adaptations: Use gluten-free egg noodles, and all-purpose flour.

Nutrition

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I originally shared this recipe December 2017. Updated March 2020, November 2023 and January 2025.

Original recipe inspired from Betty Crocker.

Black Pepper Chicken

Lauren Allen — Sun, 19 Jan 2025 12:47:07 +0000

This simple Black Pepper Chicken recipe has crispy chicken tossed in a homemade sauce with sautéed bell pepper, celery, and onion served on a bed of rice. It’s flavorful, comforting, and ready in less than 30 minutes!

Ridiculously good Black Pepper Chicken

The number of times I’ve made this in the last few months is…to many to count (and my family never got sick of it, which isn’t always the case when recipe testing!) It’s ridiculously good, with minimal effort required!

The chicken has the perfect crisp (without deep-frying), and a black pepper sauce with just the right amount of punch. I love that it’s a meal-in-one, with rice, veggies and protein, and it’s easy enough for any busy weeknight. I marinate the chicken, make the sauce and chop veggies, all in the morning, so that dinner-time is a breeze. So delicious and flavorful, and the leftovers are great too (lunch meal-prep, anyone?).

Want more 30-minute meals? Try Tuscan Chicken Pasta, Pastalaya, Hibachi Chicken, Pimento Cheese BLT, or Taco Soup!

How to make Black Pepper Chicken:

Marinate Chicken: Add chopped chicken to a bowl with soy sauce, oyster sauce, black pepper, and salt and set aside. Add cornstarch to a large bowl or resealable plastic bag and set aside.

Make Sauce by stirring sauce ingredients in a bowl.

Sauté Chicken: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat. Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or just until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken, adding more oil if needed.

Sauté Veggies and Combine: Pour a tiny bit more oil in the pan if needed, then add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender. Pour in sauce then simmer until it begins to slightly thicken. Add chicken and stir to coat. Serve Chinese black pepper chicken over hot cooked rice.

Make Ahead and Storage Instructions:

To Make Ahead: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.

To Store: Store leftover pepper chicken in an airtight container in the fridge for 3-5 days, depending on freshness of chicken used.

More Asian-Inspired Dishes:

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Black Pepper Chicken

This simple Black Pepper Chicken recipe has crispy chicken tossed in a homemade sauce with sautéed bell pepper, celery, and onion on a bed of rice. It's flavorful, comforting, and ready in less than 30 minutes!

Course Main Course

Cuisine Chinese

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 526kcal

Author Lauren Allen

Cost 13

Ingredients

Chicken Marinade:

1 ½ lbs boneless skinless chicken breasts , cut into bite-size pieces (680 grams)
2 Tablespoons low-sodium soy sauce
2 teaspoons oyster sauce
1 ½ teaspoons fresh cracked black pepper
1 teaspoon salt
1/2 cup cornstarch (65 grams)
1/3 cup vegetable oil (80ml)

Sauce:

1 ½ Tablespoons oyster sauce
3 Tablespoons low-sodium soy sauce
1 1/2 cups chicken stock , low sodium (360ml)
3-4 garlic cloves , minced
1 1/2 Tablespoons freshly grated ginger
1 1/2 teaspoon fresh cracked black pepper
3 Tablespoons granulated sugar
1 1/2 teaspoons cornstarch

Stir Fry:

1 medium white onion , chopped into bite-size pieces
2 ribs celery , chopped
1 red bell pepper , large, chopped into bite-size pieces

Serving:

5-6 cups hot cooked white rice (850-1000grams)

US Customary – Metric

Instructions

Marinate Chicken: Add chicken pieces to a bowl with 2 Tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Set aside. Add ½ cup cornstarch to a large bowl or resealable plastic bag and set aside.
Make Sauce: Mix sauce ingredients together and stir to combine.
Coat chicken in cornstarch: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat.
Sauté Chicken: Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken. Add more oil if needed.
Sauté Veggies: Pour a tiny bit more oil to the pan if needed and add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender.
Finish: Add sauce and simmer until it begins to slightly thicken. Add chicken and stir to coat.
Serve over hot cooked rice.

Notes

Serving Size: 1 cup rice, and about 1 ¼ cups black pepper chicken.

Make Ahead Instructions: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.

Nutrition

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The Perfect Charcuterie Board

Lauren Allen — Fri, 17 Jan 2025 12:00:00 +0000

My step-by-step guide for how to make a Charcuterie Board, including food ideas, what pairs well together, and how to assemble it for any season, group size, or occasion. Charcuterie Boards are such a fun and beautiful way to enjoy a delicious snack or appetizer.

Your Charcuterie Board Cheat Sheet!

I’ve loved a well-done Charcuterie (shahr-koo-tuh-ree) for years, but particularly since our move to Spain, since meat and cheese boards are such a staple here. I look for an excuse to put one together; holidays, showers, book club, or even casual snacking on a Sunday afternoon.

The term “charcuterie” really refers to the preparing of cured meats, but most people use it to refer to a snack board filled with various meats and cheeses with crackers, nuts, fruits, vegetables, sauces, and spreads. Let’s dig into what you need to know to make your own!

And, don’t miss my other tasty appetizers like Bacon Wrapped Dates, Blistered Shishito Peppers, Burrata Appetizer, and Spinach Artichoke Dip.

What to add to a Charcuterie Board:

When building a crowd-pleasing board I usually include these five things:

Cheese: Choose 2-3 oz per person and select hard and soft cheeses and cheeses made from different animals (cow, sheep, goat). My personal favorites are Manchego, goat cheese, Gouda and cream cheese with jalapeño jelly on top. Use an odd number of cheese (3, 5, or 7) depending on how many people you’re serving.
Meats: Choose 2-3 oz per person of a few cuts like prosciutto, ham, salami, cured chorizo, soppressata, capricola, or summer sausage.
Savory Accompaniments: I choose at least one of each of the following:
- Nuts: Candied pecans, pistachios, cashews, macadamia nuts, almonds (marcona almonds from Trader Joes are my favorite), etc.
- Pickled, Marinated, or Briny: Olives, cocktail onions, dill pickles, pepperoncini, or. cornichons. I love to add green olives stuffed with garlic or feta, and olive tapenade and bruschetta is fun to include too.
- Savory Dips and Spreads: Hummus, ranch, balsamic dip, romesco, whole ground mustard, etc.
- Vegetables: Carrots, broccoli, snap peas, or any of your favorite cold veggies.
Sweet Accompaniments: I choose at least one of each of the following:
- Fresh Fruit: Apples, pears, oranges, grapes, rasperries, blueberries, blackberries, strawberries, etc.
- Dried Fruit: Mango, pineapple, figs, cherries, apricots, etc.
- Sweet Spreads: I include this Fig Butter from Trader Joes on every board, orange marmalade, blackberry jam, or other sweet spreads.
- Chocolate: Include some chocolate covered nuts or a few pieces of high quality dark chocolate.
Crackers: Include a variety of crackers, mini toasts, or sliced baguette. It’s fun to have different shapes, sizes, and flavors. I love thin croccantini crackers, pita cr a ckers, and Trader Joes raisin rosemary crisps.

How to make a Charcuterie Board:

Select Your Board: Choose the size depending on the number of people you’re serving. For an extra large group you can even have multiple boards. Any type of board will work: cutting board, serving tray, or even butcher paper laid directly on the countertop.

Target inexpensive cheese boards and I have a few fancier ones I love from Etu home.

Arrange Cheeses, to anchor the board. I use an odd number of cheese (3, 5, or 7) depending on party size.

Arrange Meats: Watch my video below for hot to fold charcuterie board meats. I like folding them in half and fanning them like a deck of cards or folding then in half twice so it’s easy to pick up. For thin meat (like prosciutto) it’s fun to fold them like a ribbon.

Add Accompaniments: Arrange the sweet and savory accompaniments around the board. Separate the colors to stand out, and place foods next to each other that pair well (see more on that below).

Add Crackers all throughout any gaps on the board. Add small nuts or dried fruit to fill any gaps. Serve and enjoy!

What Goes Well With What?

Go the extra mile and arrange items together that taste good together. Here are some examples of which items compliment others, to keep in mind as you assemble your board.

Cheese Pairings:

Manchego: pairs well with spicy or smoky meats, like chorizo. It pairs well with dried apricots too.
Cheddar pairs well with any cured meats. Place cashews, apples, and dark chocolate close by too.
Gruyère: The nutty flavor of gruyère pairs well with salami or ham. Also grapes, figs, honey and mustard.
Brie or Triple Cream: is my favorite with fig butter or other flavor preserves (like orange marmalade or blackberry jam), candied pecans, grapes, apple, prosciutto, almonds, baguette slices or mini toasts.
Goat Cheese works well with sweet and juicy grapes, or apples. It’s also great with dark chocolate.

Meat Pairings:

Prosciutto: Pairs well with gouda, fresh fruit (especially grapes or pears), olives, cornichons, pears, and almonds.
Salami: Arrange next to cheddar, olive tapenade or mustard, and fresh apples, figs, or pears.
Chorizo: Delicious with manchego, pistachios, pickled onions, and dried apricots.
Soppressata: Try with Gruyère, olives, baguette slices, or toasted croccantini.

Pro Tips:

Don’t Overcomplicate It! Make sure to design your board with your guests in mind, and include cheese and meats they like and recognize. When in doubt, avoid fancy or expensive items they may not care for.
Add Color: I love the bright pops of color red apples, red and green grapes, strawberries, raspberries, blueberries, or blackberries provide.
Where to Shop: I find my favorite items at Trader Joes and Kroger stores, like smaller cuts of cheese, and good quality crackers. I also like the dips and spreads from Trader Joes, like fig butter, artichoke dips, hummus or romesco. I like the briny options at Kroger, like various types of olives (green olives with feta are delicious!). Costco has great cured meats and charcuterie cheese in bulk, if you’re shopping for a big group.

Themed Charcuterie Board Ideas:

Fall Charcuterie: Use a few small pumpkins to decorate your board, and seasonal vegetables like pears. Fall dips like whipped caramel apple dip, pumpkin dip, or fall desserts like thinly sliced pumpkin bread or mini healthy pumpkin muffins.
Christmas Charcuterie Board: Arrange meats, crackers, and cheese into the shape of a Christmas tree like this example. Include holiday treats like Chocolate Truffles, candied oranges, or fudge. Sprinkle fresh or candied cranberries to add a seasonal touch.
Dessert Charcuterie: Make melted chocolate or caramel sauce and surround them with strawberries, bananas, apples, pretzels, marshmallows, graham cracker sticks, mini cookies, rice Krispies, and other dipping treats.
Valentine’s Charcuterie: Arrange meats, cheese, and crackers into a giant heart and include chocolate covered strawberries, conversation hearts, and cinnamon bears.
Kid’s Party: Lay a large piece of butcher paper on your counter and fill it with piles of kid friendly snacks like fruit, veggies, dips, chips, donuts, mini sandwiches, popcorn, cheese, crackers, juice boxes, etc.
Hot Chocolate Board: Make homemade Hot Cocoa and have a board with marshmallows, candy canes, chocolate chips, caramels, whipped cream, etc.

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Charcuterie Board

It's easier than you think to make a beautiful Charcuterie Board, and we will guide you with Charcuterie food ideas, what pairs well together, and how to assemble it for any season, group size, or occasion.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 240kcal

Author Lauren Allen

Cost 30

Equipment

Ingredients

Cheeses (Chose 3, 5, or 7, depending on party size):

Hard cheeses: manchego, cheddar, swiss, gouda, gruyere, parmesan etc.
Soft cheese: brie, triple cream, goat cheese, havarti, burrata, cream cheese with pepper jelly on top. Could also you blue cheese or gorgonzola, or anything you like!

Meats:

Cured Meats like prosciutto, salami, ham, chorizo, capricola, soppressata , summer sausage is a good inexpensive option

Savory accompaniments:

Nuts: almonds, candied pecans, pistachio nuts, cashews, walnuts, macadamia nuts.
Briny, pickled or marinated: olives, cocktail onions, cornichons, dill pickles, pepperoncini, olive tapenade or bruschetta.
Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip, romesco.
Cold cut veggies, if desired

Sweet accompaniments:

Fresh fruit and berries: grapes, apples, pears, oranges, raspberries, blueberries, blackberries, strawberries.
Dried fruit: apricots, cherries, figs, pineapple, mango
Sweet spreads: Fig butter, orange marmalade, blackberry jam or other sweet spreads.
Chocolate: a few pieces of quality dark chocolate or chocolate covered nuts.

Crackers:

Pita crackers, whole grain crackers, croccantini, or your favorite kind of crackers
Toasted baguettes or mini toasts crackers

Instructions

Choose your board, depending on your party size. You could always use multiple boards if needed. See my notes in the post for more board ideas and links.
Start with the cheese as it anchors the board. Work in odd numbers, so, depending on the size of your party, choose 3, 5, or 7 types of cheeses to place around the board.
Fold and add the meats: fold them in half and fan them out like a dec of cards, or folding them in half twice, so they are easy to grab. For thin meat (like prosciutto) fold them in a light and airy ribbon. Watch my video for visuals on how to fold cured meats before placing them on the board.
Add savory and sweet accompaniments. Separate colors in a way that allows the brightest colors to stand out and place foods together that pair well together. For example, mustard, briny foods and nuts near salami and sopresseta, and sharp cheeses like parmesan. Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet.
Fill in extra space with crackers, and then any extra gaps with nuts or fruit.

Video

Notes

Keeping ingredients cold: If serving for an event where the charcuterie will sit out for a long period of time, use a marble slab board and refrigerate it overnight. Serving cheese, in particular, on a refrigerated marble slab will keep the cheese fresh for longer.

Nutrition

I originally shared this recipe December 2019. Updated December 2021 and January 2025.