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Watercolor ilustration of 2 honey nut squashes
Recipes

Why Honeynut Squash will be your New Fall Favorite

This must-try honeynut squash recipe from the chefs of High Hampton Resort has big fall flavors that have diners coming back for seconds.

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Recipes

Roasted Carrots, Carrot Top Chimichurri, Radish, Queso Fresco, and Pea Greens

At The Market Place in Asheville, North Carolina, well-respected Chef William Dissen is a champion of all things local and a pioneer for sustainable sourcing. A forward-thinking chef who exhibits the freshest of ingredients in styled, flavorful excellence. Dissen says: “Roasted carrots get a boost with the [...]

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Recipes

Fire-Roasted Whole Stuffed Fish

Bold flavors and great convenience meet in this camping skillet where a salted chest cavity pairs perfectly with cilantro and lemon.

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Key Ingredient

Grilled Tri-Tip Steak

In a small bowl, combine garlic, herbs, and olive oil. Pour over steak, evenly coating all sides, and set aside in refrigerator to marinate for at least 3 hours or overnight.

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Recipes

Grilled Ribeye with Chimichurri

Make the chimichurri: In the bottom of a blender, place garlic cloves and top with herbs (the garlic should be in the bottom so it meets the blade first). Add hot water, vinegar, and salt and blend on high for just a few seconds (you don’t want [...]

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Recipes

Grilled Lamb with Ramp Chimichurri and Pickled Carrots

Make the pebre marinade: In a blender, combine all ingredients except lamb. Blend initially on low speed, then increase speed to blend until well combined. Pour over lamb and let marinate for at least 2 hours in refrigerator.

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Recipes

Shrimp, Okra, and Cherry Tomato Salad

1 pound medium shrimp, peeled, tail on 1 teaspoon kosher salt ½ teaspoon freshly ground pepper 2 tablespoons olive oil 2 ears of corn 8-10 cherry tomatoes, halved ½ small red onion, diced

Brussels Sprouts with Peanuts
Recipes

Brussels Sprouts with Sambal Chimichurri

Brussels sprouts tossed in an Asian inspired Chimichurri from Chef Jeremiah Bacon from the Macintosh in Charleston, South Carolina.

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Recipes

Spring Onion and Chimichurri Salad

Combine all ingredients except the onion rings in 1-quart saucepan. Bring the mixture to boil then reduce heat and cook until well incorporated.