My son was a Russian major in college and introduced us to Russian cuisine.
The "Gimme The Life Burger" is an original recipe of some of my favorite chosen ingredients that I created to Build A Better Burger.
This burger is evocative of the sheperd pies loved by the British. And who doesn't love beef and mashed potatoes - topped with onions and mushrooms?
This is a "vin version" of my Moist and Meaty Martini Burger. Although we have wine with our meals regularly, I don't often cook with it.
I love experimenting in the kitchen! I made these for my parents this summer and they absolutely loved them.
Inspired by today's desire to combine healthy eating with satisfying flavors, farm fresh ingredients and family recipes, this recipe calls to mind the freshness of Sicilian cooking.
This traditional mushroom burger is fit for a king!
My recipe for the Black Tie Beef Wellington Burger is inspired by my love for Beef Wellington which seems to be having a resurgence in popularity.
The inspriation for this burger comes from my Dad. My Dad always use to say that he loved hot food served hot and cold food served cold.
Several years ago, when I was still working, while on a business I had a steak with Devilâ€™s mushroom steak sauce. It was of the most delicious meals I ever ate.
The compliments received and the many requests for how the mushroom sauce and ground beef it is made
Years ago my father used to always want to impress my wife with his great steaks...they really were great! We both appreciated his efforts to make us feel loved by going to such extremes.
A cracked black pepper crusted burger, topped with merlot-simmered mushrooms, swiss cheese, and garlic mayo.
My Southern Bella hamburger contains some ingredients characteristic of the South (fried green tomatoes and Vidalia onions), as well as Italian ingredients (baby Portobello mushrooms, red wine, Pro
I incorporated all the ingredients and flavors of a great steakhouse meal.
Inspired by my mom's spaghetti sauce recipe, it was her absolute best dish.
I love Steak au Poivre but it hurts in the pocketbook. You can treat yourself to this big, bold, velvet-like burger as much as you like.
WIld mushroom hunting is big business for hunters in the Northwest with many pickers selling them to fine high end restaurants.