Name: Grilled Green Beans
Cook time: 20 min
Total time: 25 min
Yield: 4 to 8 servings

Charles Hunter III is a chef, recipe developer, and food blogger based in Nashville, TN. After years in the restaurant industry, he created his own in-home catering company, The Salted Table, sharing his passion for entertaining and creating culinary experiences that inspire people to gather and eat well.

Charles Hunter III

From an early age I always liked veggies. I would always reach for them first at the dinner table and green beans are one of my favorites. I just LOVE green beans! Grilling them adds a wonderful smoky flavor and char and my sweet and spicy sauce takes them to the next level.

Grilled Green Beans

Meet The Creator

I am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.

Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Cherry-Almond Scones Drizzled with White Chocolate

I tried crȇpes for the first time when I was in New York City for a college internship. One weekend, my roommate and I stumbled upon this crêpe shop. With

Magnolia Table with Joanna Gaines: Season 5, Episode 6

Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Katie Button's Orange and Maple-Glazed Carrots

Roasted Carrots with Orange-Maple Glaze

These sweet cookies, made with ricotta, are a treat that my mother used to make when I was little. The cheese gives them a wonderful, tender texture that is a hit with everyone from my kids to the local cowboys. I top these cookies with a light, creamy frosting that makes them extra sweet.

Ricotta Cookies with Cream Cheese Frosting

We serve this burger at Magnolia Table, and I have to confess that it’s one of my favorite things on the menu. My boys love burgers of just about any kind, so I could probably get away with serving something a little plainer to them (and, of course, you can leave any part of this out if you have picky eaters—or let everyone pick their own toppings). I just love how a grilled buttered brioche bun holds a savory burger, sweet drip jam, creamy melted cheese, and peppery fresh arugula, so that every single bite is an amazing combination of flavors and textures.

Gaines Brother Burgers with Drip Jam

The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.

Grilled Shrimp Adobada

As much as I enjoy doing my own thing in the kitchen, I love when the kids are happy to jump in and help me make a meal. In this episode, I have a couple of

Magnolia Table with Joanna Gaines: Episode 4

Fried dough smothered in sugar and dipped in chocolate? Yes, please! Because my family came from Spain, I have a true love for everything Spanish including their desserts. I was lucky enough to spend some time studying in Spain, and churros were the very first Spanish sweet treat I tasted. Whether served at restaurants after meals, late at night on city streets, or at home they remain a beloved treat.

Elizabeth Poett's Spanish Churros and Chocolate Dip

Spanish Churros with Chocolate Dip

My mother and I love making these empanadas together! We make a lot of different kinds of empanadas, but this sweet dessert is the perfect way to celebrate the apple season. The pastry is crunchy and flaky, the cinnamon sugar adds wonderful texture, and the frying process makes them absolutely decadent. People think they are a fancy food, but they are easy to make ahead, freeze, and then fry the day of a party. I like to serve them with small jars full of the bourbon whipped cream for dipping.

Elizabeth Poett's Apple Empanadas with Bourbon Whipped Cream

Apple Empanadas with Bourbon Whipped Cream

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Truffle Butter

I love making peach jam, and I love sharing it with friends. In our community, it has become a tradition for neighbors to give jam to one another at the end of the year. These jars of jam are usually made with fruit harvested from a tree or home orchard behind the house. Peach jam is fragrant, rich in color, and makes a wonderful gift. There is nothing better than warm, fresh bread smothered with peach jam.

Peach Jam

Friendsgiving Casserole is one of my kid’s favorite dishes and a go-to of mine when I want to take dinner to a new mother or a family who could use a hot meal—mostly because it’s easy to love, even for the pickiest eaters.

Friendsgiving Casserole Recipe

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

One of the great things about living on a farm is that we always have a surplus of fresh eggs in the barn. Gathering these colorful beauties never gets old. Our family eats fresh eggs at almost every breakfast, so I’ve got to change things up for them every now and then. Quiche is simple to make and tastes so good—plus it uses up a lot of eggs—so I have a bunch of great recipes for it. I love its versatility and the fact that it surpasses the sum of its parts. Whether it’s served at an elegant brunch or at the breakfast table, a beautiful quiche makes the moment seem a bit more celebratory. Depending on how much time I have, I either make my own pie crust or use a store-bought one.

Photograph by Carson Downing. Produced by Scott J. Johnson. Styling by Billy Jack Brawner. Food Styling by Charles Worthington.

Mushroom, Spinach & Swiss Cheese Quiche

We are always barbecuing at the ranch, whether it is to feed a crew of helpers or to celebrate a birthday. The sweet, tangy flavor of this particular sauce makes it an incredibly versatile one that is a great addition to the pantry. You can taste the sweet onions, peppers, and tomatoes simmered together with a mix of spices. It is good on beef and chicken, and doubles as a dipping sauce for sausage and sweet potato fries.

Barbecue Sauce

I started this year with one resolution: have more fun. I used to love roller skating when I was a kid, so I bought a pair for my girls and me. Now I bring my

Magnolia Table with Joanna Gaines: Season 6, Episode 4

I love peaches! My godmother came for a visit on the ranch recently and reminded me about this classic dish. It is such a simple and wonderful way to enjoy summer fruit when it is abundant and at peak flavor. One of my favorite things about making a buckle is the way the batter buckles over and around the fruit as it bakes, making the most scrumptious, chewy, buttery top layer.

Elizabeth Poett's Peach Buckle with Homemade Caramel Sauce and Whipped Cream

Peach Buckle with Homemade Caramel Sauce and Whipped Cream

Everyone needs a perfect burger recipe, and this is my go-to. The fresh honey buns are soft, delicious, and simple to make. The Worcestershire sauce and fresh garlic add just the right combination of sweetness and flavor to the ground chuck. I like to offer a wide variety of toppings on burger night so each person can assemble their own favorite burger.

Elizabeth Poett's Ranch Burger on a Honey Bun

Ranch Burgers on Honey Buns

On these warm, sunny days I love an excuse to take lunch outside to the garden, especially if a few close friends are coming over to join me. So today I’m

Magnolia Table with Joanna Gaines: Season 3, Episode 3

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Grilled Green Beans

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