Grilled Octopus
There's no reason to shy away from cooking octopus at home. It is as easy as boiling chicken. Every waterfront restaurant in Greece prepares it in this simple manner, first simmering it until tender, then searing it on the grill.  If you buy fresh octopus, ask the fishmonger to clean it for you by removing all the viscera from the head. Frozen octopus is cleaned before freezing. 
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4.5

Lager
Here’s an easy turkey recipe packed with flavor. You can start the lager gravy after you throw the bird in the oven, and the gravy should be done around the same time as the turkey. No fuss.
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4

Cocoa Powder
"Study after study proves that dark chocolate—sweet, rich, and delicious—is good for more than curing a broken heart. The secret behind its powerful punch is cacao, also the source of the sweet's distinct taste. Packed with healthy chemicals like flavonoids and theobromine, this little bean is a disease-killing bullet." - Women's Health
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4

Grilling Pork Chops
In the summer, we typically host cookouts that serve nothing but a few hot dogs and hamburgers. This grilling season, why not try something different, like grilling pork chops? This delicious and simple recipe will make grilling pork chops a breeze and will instantly upgrade your barbecue.
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4

Macadamia Nuts
Most North Americans think habanero equals fire. I think habanero equals aromas of tropical fruit and flowers... plus some pretty searing heat. By roasting habaneros along with garlic and blending them into seasoning, we’ve already mitigated their heat without doing too much damage to that beautifully aromatic flavor. Adding a touch of honey soothes the heat to a very manageable glow.  Still scared about using habaneros? Try using two or three serrano chiles (or two small jalapeños) instead. Click here to see A Mexican-Inspired Holiday Dinner.
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4

It’s a riff off a Delicious Beef and Barley Stew with Mushrooms that Hank likes to make goose, inspired by Russian stews he’s encountered over the years.
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4

chili
With Super Bowl 50 just around the corner, this is the perfect recipe to make from Vince Young Steakhouse. The chili is full of flavor and makes the perfect game-day grub.Vince Young Steakhouse is the only locally owned and operated prime steakhouse in Austin. In 2010 husband/wife duo, Phillip and Laura Brown took ownership of the old Real World Austin house at the ripe age of 24 with hopes of making a mark on a block filled with chain restaurants. Phillip also serves as Executive Chef, making everything from bacon to ketchup in house.The name of the restaurant stems from longtime friend and former University of Texas football star, Vince Young, who Laura’s father mentored during his time at UT. This chili recipe is a Brown family favorite and a big hit among customers at Vince Young Steakhouse.
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4

Prime Rib Roast with Salsa Verde
Tabasco has partnered with amazing chefs who have created some delicious holiday recipes that will not only add a little kick to your holiday meal but also impress your guests.Recipe created by Gabe Thompson
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4

Beef stew
If you want the same great flavor with less sodium, make your next beef stew recipe with Salt for Life. It delivers 75 percent less sodium than traditional table salt with the same great taste. 
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4

Pan de Bono Sliders
In this recipe for sliders, pork tenderloin medallions pair wonderfully with pan de bono, a Colombian yucca cheese bread, and fried plantains. A little onion slaw and fried egg tops off this hearty and satisfying snack. See all pork recipes.
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3

fajitas
Fajitas are a restaurant favorite, but John Meyer of Main Dish Media has started making them at home — and they've become a regular request when friends come over. He cooks the steaks and vegetables in cast iron skillets and serves them straight out of the pans. 
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2.5

Roasted Pork Tenderloin
This is one of those meals where you’ll get a little giddy the next morning when you remember that you have leftovers to eat for lunch. It’s that yummy. I love root vegetables but don’t often feel like bothering with the peeling, chopping, and roasting that’s required. After I knocked over an entire pile of celery root at Whole Foods the other day, I felt obligated to take some of the battered veggies home for transformation. I added parsnips and beets, and the root vegetables became the star of a delicious warm salad, which I served with a roasted pork tenderloin. It was a simple but elegant meal, easy enough to prepare on a work day but lovely enough for a special occasion (and Mother’s Day is coming!) The veggies were tossed with olive oil and fresh herbs before roasting and became both crispy and tender and nutty and sweet. You could serve them just like this, but I put them over a bed of spinach dressed with a citrus and honey vinaigrette.  Click here for the Roasted Root Vegetable Salad recipe.
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