This hamburger is packed with robust spices—garlic, ginger, coriander, cinnamon, cloves, and red chilli—which come together seamlessly to create an incredibly savory burger experience.
This lobster roll is a way to celebrate this beloved crustacean in a way that doesn’t adulterate it too much, infusing its flesh with the flavor of the ocean.
Pairs with mojitos!
Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. Steven Raichlen calls it The Barbecue Burger; you might call it smoky nirvana.
Brats and sauerkraut is the quintessential Oktoberfest meal. If it’s too chilly to grill or you’re itching to break your slow-cooker out, this is the recipe to kick off fall. I love to serve this as a sandwich, with beer, preferably at a tailgate. Go Huskies! Listen: Hear Chris describe this recipe on The Faith […]