Photo: J Muckle/Studio DBy Ted Allen
Serve it with chimichurri, the Argentine condiment that's made from herbs, garlic, oil, and vinegar. I add roasted jalapeños and red wine to mine for extra punch, and I use it on steak, too.
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Photo: J Muckle/Studio DBurgers
Add diced portobello or cremini mushrooms. They bring a great flavor to the meat, and the moisture they add is especially helpful if you're making turkey burgers, which tend to be dry.
Photo: J Muckle/Studio DMac and Cheese
Try using gruyére--it's a wonderful melting cheese with a nutty flavor. I also mix in a few spoonfuls of dijon mustard and top with bread crumbs and fresh Parmesan before baking. That's the best part.
Photo: J Muckle/Studio DMeatloaf
"Instead of glazing the meat with the traditional ketchup before or after baking, warm up a good salsa with chipotle and slather on top, which will add a fresher, smokier taste to the dish.
Photo: J Muckle/Studio DPork ChopsGiardiniera, the spicy pickled veggies you buy in jars, are great with pork. Brown a few chops on the stove, then pour a jar of giardiniera into the pan, liquid and all, and simmer. Cook until medium, ten to 15 minutes.
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