Traveling back to Oregon from Seattle on a Tuesday, my husband, Benjamin, and I pulled into a taco stand in central Washington. We had only $10 in cash and with that we ate our fill of tacos filled with the seared beef called carne asada. There is no secret marinade or ingredient for the habit-forming tacos sold at roadside stands and food carts: the beef is diced very fine, salted, and then browned on a griddle with onions and cilantro. You get a heaping tablespoon of scrumptious beef on top of two soft corn tortillas and a wedge of lime. It's up to you to flavor it with a great salsa like this smooth and tart avocado-tomatillo salsa. Be sure to offer bowls full of radishes, cucumbers, and pickled carrots to fill out the meal, which is especially easy and family-friendly for weeknights on the run.  
View Recipe
5

Tim Love steps away from Texan cuisine and shares a homey side of himself with this roasted chicken thigh recipe.  Click here to see 101 Ways to Cook Chicken
View Recipe
5

Shrimp and Banana Cocktail
This recipe comes courtesy of Food Network.
View Recipe
4.5

Wild Mahimahi and Jalapeño Quesadillas
Quick, simple, and delicious, these quesadillas let the clean flavors of mahimahi truly shine. I like a fair amount of heat in my "Mexican" food but if you want to tone it down, just use fewer jalapeños. Click here to see Quesadillas to Suit Every Taste.
View Recipe
4

D'Artagna's Ultimate Burger Recipe Kit has all of the D'Artagnan goodies needed to make these mouthwatering, luxurious, and satisfying burgers.
View Recipe
4

Named one of the 10 "Best New Restaurants in America," by GQ in 2009, Serpas True Food receives a lot of its praise for its custom-blend beef patty served on a homemade brioche bun. Topped with Monterey Jack cheese, crispy bacon, and a spicy mayonnaise, Serpas’ double beef patty represents everything we love about a classic cheeseburger — diner style. It’s seared to perfection on a flattop griddle and served on a buttery toasted bun.  Click here to see 50 Best Burger Recipes
View Recipe
4

grilled brie
This year, look no further than a George Foreman Evolve grill to create specialties of your own ranging from addicting appetizers, to tasty entrées, to delectable desserts and more.The versatility and convenience of Evolve’s removable and interchangeable plates let expand your at-home menu: grilling, baking, and cooking all in one. Evolve features include a 500 degrees F searing burst; digital time and temperature controls for precision cooking; an adjustable slope that allows excess fat to drip off during grilling or provides a flat surface for baking and cooking; and a floating hinge that accommodates thick cuts of meat, vegetables, and sandwiches. This is an amazing recipe to use your Evolve for.Wow guests with this simple, sophisticated appetizer that will be sure to impress at any special occasion or casual get-together.  
View Recipe
4

Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food.  Experiment!  Enjoy!!
View Recipe
4

Our Ultimate Burger Recipe Kit has all of the D'Artagnan goodies needed to make these mouthwatering, luxurious and satisfying burgers.
View Recipe
4

An easy and delicious winter salad that takes less than 10 minutes to prep and cook.
View Recipe
4

BUFFALO CHICKEN MEATBALLS
These delicious Buffalo chicken meatballs are not only dairy free but they also contain no added sugar. Whether it’s game day, cocktail parties, or just as a treat, these meatballs are perfect for any occasion.This recipe is courtesy of Caroline Potter.
View Recipe
4

Ibérico Pork Tenderloin with Charred Red Pepper Sauce
An easy charred red pepper sauce inspired by romesco, a popular Spanish sauce, is the perfect accompaniment to seared or grilled meats, such as Ibérico pork tenderloin. Ibérico pork tenderloin is best cooked to a rosy pink medium-rare with what I call the 3/2/1 approach: Sear for 3 minutes on one side, 2 minutes on the other, and finish for 1 minute in the oven. See all pork recipes.
View Recipe
2.833335