In this issue
Issue #122
This dessert can be made with either fresh or frozen huckleberries or blueberries.
Some say that the patty melt—a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread—isn’t technically a burger, because it has no bun. We love it just the same.
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro’s.
These poached chicken dumplings are served chilled, with horseradish.
Fresh or frozen blueberries make a fine substitute for tart and sweet huckleberries in this moist, crumbly cake.
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
This is Latin-food writer Maricel Presilla’s interpretation of a classic Spanish dish.
These chiles add tartness and heat to everything from tacos to scrambled eggs.
The brightly colored and intensely fruity Andean pepper known as ají amarillo gives this traditional stew a bold but nuanced character.
Dashi is an all-purpose savory stock that’s used in Japan to flavor many kinds of foods.
John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger.
Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia.
This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
