When you're cooking for a crowd that really savors meat, this peppery, tempting tenderloin is perfect! It's important to let it rest for a few minutes before carving to allow the juices to work through the meat.
-Margaret Ninneman, La Crosse, Wisconsin
I had paella for the first time in Spain. And it was so good, I've been on the quest to re-create the rich flavors of that dish ever since. We love the shrimp, chicken, veggie and olives in this easy make-at-home version.
When they taste my grilled specialty, my guests say, "This turkey melts in your mouth—and the flavor is fantastic!" The recipe includes a tangy marinade that was developed for our turkey producers' booth at the state fair.
— Denise Nebel, Wayland, Iowa