Closet Cooking (1)
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Flanboyant Eats (1)
Passionate Eater (1)
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.
One of our favorite ways to use tangy marinated artichokes is for crostini.
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
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.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.