This Week in Recipes
Lamb Burgers, Burger Blasphemy? Ted Allen says, "The ultimate burger for me is actually a lambburger." Nick Kindelsperger isn't so sure, but his lamb burger recipe makes for a truly memorable burger.
Spatchcocked Chicken with Potatoes and Asparagus: Adam Kuban shares one his favorite two-pan recipes. Spatchcocked chicken is marinated in oregano, cooked until crispy and golden, and served with asparagus, new potatoes, and herbs.
Sweet Potato Biscuits: These biscuits are made from a short list of conventional ingredients, yet are anything but ordinary.
A Pre-Tomato Season Dinner: Spaghetti with tomato and orange juice, traditionally called spaghetti al pomodoro e arancia, has a unique, summery take on canned-based tomato sauce.
Cooking Up Some Cookies: Robin Bellinger learns that during the early phase of labor, she should occupy herself with a calm, pleasant activity, like baking these whole wheat chocolate chip cookies.
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3 Comments:
Because I'm out here in big game country -- I like burgers made from half lamb, half antelope or elk. The lamb is just fatty enough to juice up the game which can make for a dry burger on it's own. I do two varieties -- one with fish sauce and soy sauce and ginger and garlic and sesame oil, and one with garlic and parsley and mint and a Georgian spice blend I got from World Spice in Seattle. Both are gorgeous ... and since I buy my lamb from a local rancher, and my ex-sweetheart still provides me with game, I know all the sourcing.
Charlotte at 6:51PM on 06/20/08
I make a Gyros Burger that is half Lamb and half beef and Manalive! it's seriously good. Lamb is under appreciated and way underused in the country.
Bunnyman at 6:54PM on 06/20/08
When I was in Amsterdam and the local butcher was out of ground beef, I had ground lamb instead -- and from then on I mostly got ground lamb. It was tasty! Only a little pricier there, but I haven't checked it out here since I got back.
thattallguy at 10:00PM on 06/20/08