Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked...
Author: Sam Sifton
These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three...
Author: Kay Chun
This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served...
Author: Samin Nosrat
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She's kneaded a mixture of chopped...
Author: Jane Sigal
Author: Mark Bittman
A shrimp burger is simply a cake of shrimp and seasonings served on a bun, with lettuce, tomato and tartar sauce. These concentrate the sweet essence of...
Author: Matt Lee And Ted Lee
Author: Molly O'Neill
The Food Network personality Alton Brown is deeply in love with arctic char because it is sustainable, affordable and delicious in several applications....
Author: Kim Severson
Author: Marian Burros
Author: Molly O'Neill
Céline Parrenin, a co-owner of Coco & Co, a two-level place devoted to eggs that opened in St.-Germain in 2007, and her business partner, Franklin Reinhard,...
Author: Jane Sigal
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked...
Author: Sam Sifton
This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served...
Author: Samin Nosrat
Author: Marian Burros
A shrimp burger is simply a cake of shrimp and seasonings served on a bun, with lettuce, tomato and tartar sauce. These concentrate the sweet essence of...
Author: Matt Lee And Ted Lee
These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three...
Author: Kay Chun