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

Don Julio Reposado Cured Roast Beef on Toast
Among their many qualities, spirits have the ability to preserve, historically a powerful tool in preparing for the oncoming winter. This dish is traditionally Scandinavian and would use vodka, so for this preparation I used some Latin flavors and seared the meat to match the complexity of the Tequila Don Julio Reposado.This recipe is courtesy of chef Daniel Sharp.
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4

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

Earl Grey Tea-Brined Chicken Breast with Eggplant Parmigiano
Dish with Diane, a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this delicious eggplant Parmigiano recipe. Chef Ariane Duarte makes the eggplant Parmigiano the way her great-grandmother would, but adds her own twist by topping it with juicy tea-brined chicken breast. Click here for more Dish with Diane: Chef Inspired Healthy with Ariane Duarte. Or click here to watch the video.
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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.  
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4

Stuffed Buffalo Wing Chicken Breasts
This recipe for a Stuffed Buffalo Wing Chicken Breast transforms a classic, messy appetizer into an elegant main course suitable to serve at your next special occasion. 
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4

Jue Lan Club lamb ribeye
Executive Chef Oscar Toro of Jue Lan Club provides this delicious Lamb Ribeye recipe. This dish marries a springtime meat with an extra helping of grain protein. He serves the lamb with a side of spiced carrot purée (which he makes in-house), red quinoa, and glazed heirloom baby carrots.
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4

Pescado Rodrigo
Pescado Rodrigo is a beloved dish in Mexico City, and I make it at least a couple of times a month. Fresh tilapia or other mild white fish, seared until crispy, then drizzled with a chunky citrus sauce, is the seafood to stuff into corn tortillas for tacos. This recipe comes from the Bellinghausen, a Mexico City restaurant established in 1915 and cherished by many families, including ours. Its classic hacienda style, complete with tiles and a working fountain, is so dignified that my sisters and I used to dress to the nines to eat there on Sundays. The menu never changes; it doesn't need to.Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.
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3

Here you have it, ladies and gentlemen, the ultimate bacon-wrapped burger. This isn’t just some burger with one slice of bacon wrapped around its sides, but it’s a perfectly weaved and wrapped bacon burger, cooked to perfection both inside and out.   
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2.52941

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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1