Lea Richards collects recipes from across America to deliver all-natural, ready-made barbecue feasts to your doorstep

Southern-born chef smokes and barbecues beef, chicken, pork, and Northwest fish over applewood and hickory pit for up to 14 hours

Fast-food chain with more than six decades in business uses Black Angus patties and Alaskan halibut to give menu items superior flavor

Jambalaya, gumbo, and seafood boils at Mardi Gras–themed eatery

Expert sushi chef artistically bedecks plates with more than 40 rolls, Asian teriyaki & tempura dishes.

Sour cream and preserves top blintzes from the all-day breakfast menu; cooks drizzle coleslaw and russian dressing atop sandwiches at lunch

Freshly made guacamole, soft tacos stuffed with tender shredded pork, and marinated steak and vegetables sizzling in fajita skillets

Wide menu of japanese noodle dishes, seafood, and sushi, including more than 50 sushi rolls

Glasses of house wine pair with dinners of rotisserie chicken made from scratch; lunch combines soda with oven-fired pizzas

Classic Italian pasta, chicken, and veal dishes served alongside Italian and Californian wines