I love the balance of sweet and savory with a little tart and smoke, so, of course, my home test kitchen opened to create a Strawberry BBQ Sauce. And wow this is a combination!
My inspiration is a flavorful Spanish chorizo that was served at parties by a Spanish family I knew in college.
I have always been inspired by Korean flavors. In this recipe I have incorporated some of my favorite Korean ingredients to make a sublime burger.
The 2004 Finalist burger recipe pairs perfectly with Sutter Home Zinfandel.
This burger captures the flavors of the food from Mexicali, a town just south of the border. Esquites, a popular street food dish made of corn, gives a great texture and taste to the burger.
This burger is a tribute to the Venezuelan love of my life, Carolina Henriquez. On our first date, we went to a Venezuelan restaurant, and she showed me her country’s national dish: the arepa.
An Italian twist on one of my favorite retro sandwiches: the patty melt.
The name of this burger was inspired by the sight of the finished product.
The smoky, succulent flavors of Spain are layered throughout all components of this burger.
This burger is as local as it gets, both in taste and ingredients.
Sutter Home Zinfandel complements this burger's Italian-American roots.
I was fortunate to spend my teenage years living in Berlin where currywurst is practically a national dish. What, may you ask, is currywurst?
However, no matter what your cultural preferences are, there’s one thing we can all agree on – barbecue is mouth-watering, lip-smacking delicious!
My burger recipe is a tribute to the creative and trend-setting cooks across the country who have been instrumental in reviving a culinary sense of pride in Regional American Cooking.
My burger captures the true essence of Spanish cooking with pickled saffron pears, smoky paprika aioli, crispy prosciutto and a Manchego cheese topped beef patty.