In this issue
Issue #60
This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg.
The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef.
We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise?
This Sichuan dish is only moderately spicy.
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.
This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
Author Greg Patent spent 20 years perfecting this pie. If huckleberries are unavailable, wild blueberries may be substituted.
Popular from Morocco to Turkey, the cookies called kurabia—also rendered as gourabia or ghorayebah—may be shaped like little balls or even bracelets.
This dish is served at the elite China Club in Beijing.
Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.
