12 Delicious Chicken Wellington Recipes for Every Occasion

Are you ready to elevate your dinner game with a twist on a classic? Chicken Wellington is not just for special occasions anymore! From cozy weeknight meals to impressive dinner party centerpieces, we’ve rounded up 12 mouthwatering recipes that cater to every taste and skill level. Whether you’re craving something rich and creamy or light and herby, there’s a Wellington here with your name on it. Let’s dive in!

Classic Chicken Wellington with Mushroom Duxelles

Feast your eyes on this showstopper: a Classic Chicken Wellington that’s bound to steal the spotlight at any dinner table. Wrapped in a golden, flaky puff pastry, this dish is a playful twist on the traditional beef version, promising a juicy, flavorful adventure with every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, trimmed
• 2 tbsp clarified butter
• 1 cup finely chopped cremini mushrooms
• 1/4 cup finely chopped shallots
• 1 tbsp fresh thyme leaves
• 1/2 cup dry white wine
• 1 sheet frozen puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season the chicken breasts with kosher salt and freshly ground black pepper on both sides.
3. In a skillet over medium heat, melt the clarified butter and sear the chicken breasts for 3-4 minutes per side, until golden but not fully cooked. Remove and set aside.
4. In the same skillet, add the cremini mushrooms, shallots, and thyme, sautéing until the mushrooms release their moisture and the mixture is dry, about 5 minutes.
5. Deglaze the skillet with dry white wine, scraping up any browned bits, and cook until the liquid is evaporated, about 2 minutes. Let the mushroom duxelles cool slightly.
6. Roll out the puff pastry on a lightly floured surface to a 12-inch square. Cut into two equal rectangles.
7. Spread half of the mushroom duxelles on each pastry rectangle, leaving a 1-inch border. Place a chicken breast on top of each.
8. Brush the edges of the pastry with the beaten egg, then fold over the chicken, sealing the edges tightly. Trim any excess pastry and crimp the edges with a fork.
9. Transfer the Wellingtons to the prepared baking sheet, brush the tops with the remaining beaten egg, and cut a few small slits in the pastry to allow steam to escape.
10. Bake for 25-30 minutes, until the pastry is puffed and golden brown, and the chicken reaches an internal temperature of 165°F (74°C).

Just imagine slicing into that crispy pastry to reveal the tender, herb-infused chicken and earthy mushroom duxelles. Serve it atop a bed of roasted vegetables for a meal that’s as visually stunning as it is delicious.

Chicken Wellington with Spinach and Feta

Picture this: a dish so elegant, it could attend a royal wedding, yet so deliciously approachable, it’s basically the culinary equivalent of your favorite cozy sweater. That’s right, we’re diving fork-first into a Chicken Wellington that’s stuffed with spinach and feta, because why should beef have all the fun?

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 tbsp extra virgin olive oil
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Season the chicken breasts with garlic powder, onion powder, salt, and pepper on both sides.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden but not fully cooked. Remove and let cool slightly.
4. In a bowl, mix together the chopped spinach and crumbled feta. Spread this mixture evenly over each chicken breast.
5. Roll out the puff pastry on a lightly floured surface to fit around the chicken breasts. Brush one side with Dijon mustard.
6. Place each chicken breast on the mustard-brushed side of the pastry, then wrap the pastry around the chicken, sealing the edges with the beaten egg.
7. Transfer the wrapped chicken to the prepared baking sheet, seam side down. Brush the tops with the remaining beaten egg.
8. Bake for 25-30 minutes, or until the pastry is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
9. Let rest for 5 minutes before slicing to allow the juices to redistribute.

Heavenly is the first word that comes to mind when you slice into this Wellington, revealing the juicy chicken and melty feta-spinach core. Serve it atop a bed of wild rice or with a side of roasted vegetables for a meal that’s as visually stunning as it is satisfying.

Spicy Chicken Wellington with Jalapeños

Get ready to spice up your dinner routine with a twist on a classic that’ll have your taste buds doing a happy dance. This Spicy Chicken Wellington with Jalapeños is not your grandma’s Wellington—unless your grandma was a daredevil in the kitchen.

Ingredients

• 1 lb boneless, skinless chicken breast, pounded to 1/2-inch thickness
• 2 tbsp clarified butter
• 1/2 cup finely diced jalapeños (seeds removed for less heat)
• 1 cup cremini mushrooms, finely chopped
• 1/4 cup dry white wine
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Season the chicken breast with sea salt and black pepper on both sides.
3. In a skillet over medium-high heat, melt the clarified butter and sear the chicken for 3 minutes per side until golden but not fully cooked. Remove and let cool.
4. In the same skillet, sauté the jalapeños and mushrooms until soft, about 5 minutes. Deglaze with white wine, scraping up any browned bits, and cook until the liquid evaporates.
5. Roll out the puff pastry on a floured surface to a 12-inch square. Spread Dijon mustard over the center, then layer the mushroom-jalapeño mixture and place the chicken on top.
6. Fold the pastry over the chicken, sealing the edges with the beaten egg. Brush the top with more egg for a golden finish.
7. Bake for 25 minutes or until the pastry is puffed and golden brown.
8. Let rest for 5 minutes before slicing to allow the juices to redistribute.

Now, this dish packs a punch with its flaky, buttery crust giving way to juicy chicken and a kick of jalapeño. Serve it with a cool avocado crema to balance the heat, or go all out and pair it with a crisp, citrusy salad for a meal that’s anything but boring.

Chicken Wellington with Prosciutto and Asparagus

Feast your eyes on this showstopper that’s about to make your Sunday dinners the talk of the town. Imagine tender chicken, wrapped in crispy prosciutto and buttery puff pastry, with a surprise crunch of asparagus in every bite—yes, it’s as dreamy as it sounds.

Ingredients

• 2 boneless, skinless chicken breasts, trimmed
• 4 slices prosciutto, thinly sliced
• 1 sheet puff pastry, thawed
• 8 asparagus spears, trimmed
• 1 tbsp Dijon mustard
• 1 egg, lightly beaten (for egg wash)
• 1 tbsp clarified butter
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season the chicken breasts generously with salt and pepper on both sides.
3. Heat clarified butter in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden but not fully cooked. Remove and let cool slightly.
4. Brush each chicken breast with Dijon mustard for a tangy layer of flavor.
5. Lay two slices of prosciutto flat, slightly overlapping, and place a chicken breast on top. Add 4 asparagus spears on each breast, then wrap the prosciutto around the chicken and asparagus.
6. Roll out the puff pastry on a lightly floured surface, cut in half, and wrap each prosciutto-covered chicken breast, sealing the edges with egg wash.
7. Place the wrapped chicken on the prepared baking sheet, brush with more egg wash for a golden finish, and bake for 25-30 minutes until the pastry is puffed and golden.
8. Let rest for 5 minutes before slicing to reveal the layers.

Bold flavors and textures collide in this dish—crispy pastry gives way to salty prosciutto and juicy chicken, with a fresh snap from the asparagus. Serve it sliced on a bed of creamy mashed potatoes for the ultimate comfort food experience.

Mini Chicken Wellingtons for Parties

Hold onto your hats, party people, because we’re about to turn your gathering into a gourmet gala with these bite-sized beauties. Mini Chicken Wellingtons are the ultimate crowd-pleaser, combining elegance with the undeniable fun of finger food.

Ingredients

• 1 lb boneless, skinless chicken breast, finely diced
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, finely chopped
• 1/2 cup shallots, minced
• 1 tsp fresh thyme leaves
• 1/2 cup dry white wine
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the clarified butter and sauté the shallots until translucent, about 3 minutes.
3. Add the mushrooms and thyme, cooking until the mushrooms release their moisture and it evaporates, approximately 5 minutes.
4. Deglaze the pan with white wine, scraping up any browned bits, and cook until the liquid is reduced by half, about 2 minutes.
5. Stir in the chicken, salt, and pepper, cooking just until the chicken is no longer pink, around 4 minutes. Remove from heat and let cool slightly.
6. Roll out the puff pastry on a lightly floured surface to a 12-inch square, then cut into 16 smaller squares.
7. Place a tablespoon of the chicken mixture in the center of each square, brush the edges with beaten egg, and fold into triangles, sealing the edges.
8. Transfer the Wellingtons to the prepared baking sheet, brush the tops with more beaten egg, and bake for 15-20 minutes, or until golden brown and puffed.
9. Let cool for 5 minutes before serving to allow the filling to set.

Ready to dazzle? These Mini Chicken Wellingtons boast a flaky, buttery crust encasing a savory, wine-kissed filling. Serve them on a platter with a side of spicy aioli for dipping, and watch them disappear before your eyes.

Chicken Wellington with Sundried Tomato and Basil

Let’s face it, we’ve all dreamed of wrapping something in puff pastry and calling it fancy, and this Chicken Wellington with Sundried Tomato and Basil is here to make those dreams a delicious reality.

Ingredients

• 2 boneless, skinless chicken breasts, trimmed
• 1 tbsp clarified butter
• 1/2 cup sundried tomatoes, finely chopped
• 1/4 cup fresh basil, chiffonade
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• 1 tbsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Season the chicken breasts with sea salt and freshly ground black pepper on both sides.
3. Heat clarified butter in a skillet over medium-high heat. Sear the chicken breasts for 3 minutes per side, until golden but not fully cooked. Remove and let cool.
4. In a small bowl, mix sundried tomatoes and basil. Spread Dijon mustard over the cooled chicken breasts, then top with the tomato-basil mixture.
5. Roll out the puff pastry on a lightly floured surface. Cut into two squares large enough to wrap each chicken breast.
6. Place a chicken breast in the center of each pastry square. Fold the pastry over the chicken, sealing the edges with the beaten egg.
7. Transfer the wrapped chicken to the prepared baking sheet. Brush the tops with the remaining beaten egg.
8. Bake for 25 minutes, or until the pastry is golden brown and puffed.
9. Let rest for 5 minutes before serving.

Golden, flaky pastry gives way to juicy chicken, with the sundried tomatoes and basil adding a punch of flavor that’s anything but ordinary. Serve it sliced on a bed of arugula for a pop of color and a peppery bite.

Gluten-Free Chicken Wellington

Just when you thought Chicken Wellington couldn’t get any more indulgent, we’ve gone and made it gluten-free without skimping on any of the decadence. Picture this: tender, herb-infused chicken wrapped in a golden, flaky gluten-free pastry that’ll have you questioning every life choice that led you to believe gluten was necessary for happiness.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pasture-raised
• 2 tbsp clarified butter
• 1 cup finely chopped cremini mushrooms
• 1/4 cup finely diced shallots
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 sheet gluten-free puff pastry, thawed
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the clarified butter and sauté the shallots and garlic until translucent, about 2 minutes.
3. Add the cremini mushrooms and thyme, cooking until the mushrooms have released their moisture and it has evaporated, approximately 5 minutes. Season with sea salt and black pepper, then set aside to cool.
4. Place the chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
5. Spread the cooled mushroom mixture evenly over each chicken breast, then roll tightly from one end to the other.
6. Roll out the gluten-free puff pastry on a lightly floured surface to a 12-inch square, then cut into two rectangles.
7. Place each chicken roll in the center of a pastry rectangle, brush the edges with beaten egg, and fold the pastry over the chicken, sealing the edges.
8. Transfer the wrapped chicken to the prepared baking sheet, seam side down, and brush the tops with the remaining beaten egg.
9. Bake for 25-30 minutes, or until the pastry is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
10. Let rest for 5 minutes before slicing to allow the juices to redistribute.

Perfectly golden on the outside with a juicy, flavorful center, this Gluten-Free Chicken Wellington is a showstopper that’s surprisingly simple to pull off. Serve it sliced over a bed of roasted vegetables for a meal that’s as visually stunning as it is delicious, proving once and for all that gluten-free doesn’t mean flavor-free.

Chicken Wellington with Goat Cheese and Herbs

Now, let’s tackle a dish that’s as fancy as it is forgiving, perfect for those nights when you want to impress without the stress. Chicken Wellington with Goat Cheese and Herbs is your golden ticket to dinner party fame, wrapped in a flaky, buttery crust that hides a juicy, herby surprise inside.

Ingredients

• 1 lb boneless, skinless chicken breast, pounded to 1/2-inch thickness
• 4 oz goat cheese, softened
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 1 sheet puff pastry, thawed
• 1 egg, lightly beaten (for egg wash)
• 1 tbsp clarified butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Season the chicken breast generously with salt and pepper on both sides.
3. In a small bowl, mix the goat cheese, thyme, and rosemary until well combined.
4. Spread the goat cheese mixture evenly over one side of the chicken breast.
5. Roll the chicken breast tightly, ensuring the goat cheese mixture is enclosed inside.
6. Brush the puff pastry sheet with clarified butter, then place the rolled chicken breast in the center.
7. Wrap the puff pastry around the chicken, sealing the edges with a fork to ensure no cheese escapes during baking.
8. Brush the top of the pastry with the beaten egg for a golden finish.
9. Bake for 25-30 minutes, or until the pastry is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
10. Let the Wellington rest for 5 minutes before slicing to allow the juices to redistribute.

Flaky, buttery pastry gives way to tender, herb-infused chicken with a creamy goat cheese center that’s nothing short of magical. Serve it sliced atop a bed of arugula for a pop of color and a peppery crunch that contrasts beautifully with the richness of the dish.

Chicken Wellington with a Creamy Mustard Sauce

Hold onto your aprons, folks, because we’re about to take the classic Beef Wellington on a poultry-packed detour with a Chicken Wellington that’s bound to make your taste buds do a happy dance. Paired with a creamy mustard sauce that’s smoother than a jazz saxophonist, this dish is the culinary equivalent of a standing ovation.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1 sheet puff pastry, thawed
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/2 cup heavy cream
• 1 tbsp clarified butter
• 1 egg, pasture-raised, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for showtime.
2. Season the chicken breasts with sea salt and black pepper, then sear in clarified butter over medium-high heat for 2 minutes per side for a golden crust. Tip: Let the chicken rest for 5 minutes after searing to lock in those juices.
3. Brush each chicken breast with Dijon mustard, then wrap snugly in puff pastry, sealing the edges with beaten egg. Tip: Chill the wrapped chicken for 10 minutes before baking to prevent pastry shrinkage.
4. Place the wrapped chicken on a baking sheet, brush with more beaten egg, and sprinkle with thyme leaves. Bake for 25 minutes until the pastry is puffed and golden.
5. While the chicken bakes, whisk together whole grain mustard and heavy cream in a small saucepan over low heat until warm and slightly thickened, about 5 minutes. Tip: Stir constantly to avoid curdling for a silky sauce.

Presenting a Chicken Wellington with a crust so flaky it could start a trend, paired with a sauce that’s the epitome of creamy decadence. Serve it sliced atop a bed of arugula for a pop of color, or alongside roasted baby potatoes for a hearty embrace.

Chicken Wellington with Caramelized Onions

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with a dish that’s as fancy as it is flavorful. Imagine tender chicken, swaddled in a golden puff pastry blanket, with a sweet and savory caramelized onion surprise inside—this is comfort food dressed to impress.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 tbsp clarified butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 sheet frozen puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt the clarified butter. Add the thinly sliced onions, sugar, salt, and pepper, stirring to coat. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
3. While the onions cook, place the chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides with salt and pepper.
4. Spread a thin layer of Dijon mustard over one side of each chicken breast, then top with a generous amount of caramelized onions.
5. Roll out the puff pastry on a lightly floured surface to a 12-inch square. Cut into two rectangles, each large enough to wrap a chicken breast.
6. Place a chicken breast in the center of each pastry rectangle, onion side up. Fold the pastry over the chicken, sealing the edges with the beaten egg. Trim any excess pastry and crimp the edges with a fork for a decorative touch.
7. Transfer the wrapped chicken to the prepared baking sheet. Brush the tops with the remaining beaten egg for a glossy finish.
8. Bake for 25-30 minutes, or until the pastry is puffed and golden brown, and the chicken reaches an internal temperature of 165°F (74°C). Tip: Let the Wellington rest for 5 minutes before slicing to allow the juices to redistribute.

Zesty, golden, and utterly irresistible, this Chicken Wellington with Caramelized Onions is a showstopper that’s surprisingly simple to pull off. Serve it sliced to reveal the beautiful layers, or go full drama and present it whole at the table—either way, it’s guaranteed to steal the spotlight.

Vegan Chicken Wellington with Lentils

Buckle up, foodies! We’re about to embark on a culinary adventure that’ll make your taste buds dance with joy—introducing a Vegan Chicken Wellington that’s so good, it’ll have you questioning why it’s not the real deal. Packed with protein-rich lentils and wrapped in a flaky, golden pastry, this dish is a showstopper that’s surprisingly simple to whip up.

Ingredients

• 1 cup green lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet vegan puff pastry, thawed
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp nutritional yeast

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender and the broth is absorbed.
3. While the lentils cook, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the smoked paprika, thyme, salt, and black pepper, cooking for an additional minute to release the spices’ aromas.
5. Once the lentils are done, add them to the skillet along with the Dijon mustard, maple syrup, soy sauce, and nutritional yeast. Stir well to combine and cook for another 2 minutes to meld the flavors.
6. Roll out the vegan puff pastry on a lightly floured surface to a 12-inch square. Spoon the lentil mixture onto the center, shaping it into a log.
7. Fold the pastry over the lentil mixture, sealing the edges with a bit of water. Place seam-side down on the prepared baking sheet.
8. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
9. Let the Wellington rest for 5 minutes before slicing to allow the filling to set.

Presenting a masterpiece that’s crispy on the outside, savory and slightly sweet on the inside, this Vegan Chicken Wellington is a testament to the magic of plant-based cooking. Serve it with a drizzle of balsamic reduction or alongside a crisp green salad for a meal that’s as beautiful as it is delicious.

Chicken Wellington with a Crispy Puff Pastry

Feast your eyes on this showstopper: a Chicken Wellington that’s so crispy, so golden, it’ll make your taste buds do a happy dance. Wrapped in a buttery puff pastry, this dish is the love child of elegance and comfort, perfect for when you want to impress without the stress.

Ingredients

• 1 lb boneless, skinless chicken breast, trimmed
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 cup cremini mushrooms, finely chopped
• 1/4 cup shallots, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 sheet frozen puff pastry, thawed
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Season the chicken breast with kosher salt and black pepper, then sear in olive oil over medium-high heat for 2 minutes per side until golden. Remove and brush with Dijon mustard.
3. In the same pan, sauté mushrooms, shallots, and thyme until the mushrooms release their moisture and it evaporates, about 5 minutes. Cool slightly.
4. Roll out the puff pastry on a lightly floured surface to a 12-inch square. Place the chicken in the center, top with the mushroom mixture, and fold the pastry over, sealing edges with beaten egg.
5. Transfer to the baking sheet, brush with more beaten egg, and bake for 25 minutes until the pastry is puffed and golden brown.
6. Let rest for 5 minutes before slicing to allow the juices to redistribute.

Luxuriate in the contrast of the flaky, buttery crust against the succulent chicken and earthy mushroom duxelles. Serve atop a swoosh of creamy mashed potatoes for a plate that’s as visually stunning as it is delicious.

Conclusion

Unleash your culinary creativity with these 12 Delicious Chicken Wellington Recipes, perfect for any occasion! Whether you’re hosting a dinner party or craving a cozy meal, there’s a recipe here to delight. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the inspiration with fellow foodies on Pinterest!