When we go to visit my grandparents in Bellingham, Washington we go to a local cheese farm to buy cheese.
This is my first time entering in any kind of cooking contest. I am very excited and nervour at the same time. I enjoy cooking for my family and coming up with new recipes.
My love of Chinese and Asian foods and ingredients inspired this recipe.
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 wanted to create a burger that had a gourmet appeal and old school burger toppings.
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!
The All American Pattie Melt is the quintessential local American burger because it contains good American beef, New England cheddar cheese, and locally grown mushrooms and onions, all on a toasted
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.
When I first became a vegan one of the things I missed the most was a juicy burger. This black bean based burger is my take on a classic burger you'd get from a drive-thru fast food joint.
Japanese food is my ultimate favorite food and inspires me to create recipes reflecting passion for its flavors and textures.
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!
My love of Chinese food and a great burger inspired me to create this recipe.
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).
The use of Sutter Home Gewurztraminer wine is what makes this recipe special!
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.