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Hanger Steaks with Griddle Corn Cakes, Honeynut Romesco, and Miso Chimichurri

This delicious recipe calls for golden sweet honeynut romesco combined with savory hanger steaks, crispy corn cakes, and miso chimichurri.

Radishes Signature App

Roasted Radishes with Whipped Goat Cheese and Chimichurri

Buttery goat cheese accentuated by garlic oil, chimichurri, and roasted radishes spread across warm crusty bread: your next appetizer!

Watercolor ilustration of 2 honey nut squashes

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.


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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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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Grilled Tri-Tip Steak

Swing into grill season with this grilled tri-tip steak topped with charred onion chimichurri infused with fresh herbs from the garden!


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 [...]


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.


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