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.
We love bacon, so we just had to do another burger with bacon. And Swiss is just a natural for this one, but feel free to play around. Use any cheese you like.
They aren’t the prettiest of burgers, but definitely the tastiest. Yeah, the ground beef gets pummeled into the searing hot pan releasing plumes of smoke. Yes, the buns definitely get coated in greasy goodness. And, yup, the American cheese melts all over the place including the bottom of the pan. The reward however, is a […]
This is a decadent, filling burger. The combination of the sweet sun-dried tomatoes with the sharp, salty cheddar is heaven.
Chef Steve was a little touchy when Gourmet magazine suggested he is the meatball king of the world, which isn’t exactly an insult. But back in the day, Martorano wanted people to know he could cook other things well, too. That’s not news to the crowds who wait for tables at his Florida and Vegas […]
Yankee Magazine food editor Amy Traverso poured through the archives going back many decades, in search of the best vintage recipes from readers. When I spotted this recipe for brown paper bag meatloaf, I knew we had to try it. And why drag out the suspense? We loved it! When we called senior contributor Chris Prosperi, […]