Although I prefer natural lump charcoal for its smokey flavor, there are times when I need to fire up the gas grill for convenience sake.
Most of my cooking at home is best by instantaneous creative efforts. Whatever we have is usually thrown together in an explosion of taste.
My middle son says at my age I need to stay mobile. I love puttering around my kitchen and backyard.
Juicy big beef burgers and grilled Chanterelle mushrooms are topped with a tasty cheese fondue and then sprinkled with Chipotle Chili Barbeque spiked shallots in crusty French bread.
This succulant burger combines a few ingredients you don't typically find in a burger ... brown sugar, sesame seeds and cocoa powder.
When we go to visit my grandparents in Bellingham, Washington we go to a local cheese farm to buy cheese.
This beef burger is combined with sauteed vegetables and wine, then topped off with a sun-dried tomato pesto and spinach leaves on a grilled onion roll.
I love a burger with lots of ingredients, but hate the mess of trying to bite into a huge burger. I thought it would be great if every thing was on the inside!
I wanted to create a burger that had a gourmet appeal and old school burger toppings.
Der Knappnberger speaks of all there is in me, as an American and as a Texan. I was born and raised in Texas and I know there is one thing Texans love above all else...breakfast!
While growing up in the Pacific Northwest, my family always enjoyed stopping at local "hamburger joints’ for a quick meal.
The outskirts of Philly are teeming with country farms offering a wide range of seasonal produce. In getting into the autumn months apples and (especially) mushrooms reign supreme!
This recipe was inspired by the flavors of the Alps -- and in particular the kinds of dishes one would find at an Austrian Heuriger (a restaurant that serves new wine and accompanying dishes).