We've taken the classic flame-grilled flavor of the Whopper, complete with the exact right ratio of toppings and beef, and upgraded it with better ingredients, better layering, and better technique to form a burger that's truly fit for The King.
'quick' on Serious Eats
A quick and easy shrimp and corn salad flavored with cilantro, bell peppers, and crunchy raw tomatillos, this dish is light enough for an easy side and hearty enough for a bright, fresh supper.
When the summer heat is out of control and amazing produce is flooding the market, sometimes all we want are smart, easy ideas for how to make the most of it without breaking a sweat. Here, we make an incredibly delicious summer squash salad with fennel and dill that is way more than the sum of its parts.
There are some vegetables that are just fine all year round, and some that get better during their season. Then there are tomatoes. When they're at their juicy, tender peak in late summer, combine them with bacon and mayonnaise on a toasted English muffin for the finest breakfast you could ask for.
I love bean salads for their ease of preparation and completeness as a one-bowl meal. The question, though, is how to prevent them from tasting like a boring bowlful of beans. The answer is simple: Go for maximum contrast, both in texture and in flavor.
It's summertime, we have half day Fridays, a few extra hours of daylight to get our cocktails going, and things are supposed to be easy, darn it! In a conscious effort to simplify our lives and celebrate the awesomeness of fresh summer produce, we're spending the whole season coming up with the absolute easiest, freshest, and tastiest summer dishes we can think of. On the menu today: figs, melon, Spanish ham, and basil in one gorgeous salad.
Crunchy toasted pine nuts and lemony sumac are great partners for eggs scrambled softly in extra-virgin olive oil.
This grilled potato salad offers a range of textures—crispy, crunchy, and creamy—with a nice smokiness from the grill balanced by a tart grilled lemon vinaigrette flavored with scallions and shallots. The key is par-cooking the potatoes and roughing them up a bit for extra crunch.
Pan-roasted chicken with pan sauce—like this one flavored with morel mushrooms and shallots and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals.
Morel mushrooms are great as a side dish for, say, roasted chicken or in your omelet, but true lovers of these spring treats know that they're best in more concentrated doses. It doesn't get much better than a buttery open-faced morel mushroom sandwich like this one.
Blanched and peeled fava beans that are roughly chopped and served on top of a goat cheese tartine with Marcona almonds and a few sprigs of chervil: This is the kind of toast you eat all by yourself while hiding in the kitchen so that nobody can steal a bite.
Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple spring open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.
Morels are one of the most delicious signs of spring, and with just a little work, they're incredibly easy to prepare and cook. Here are the basic steps to get them ready for the frying pan, and then what to do to make them as delicious as possible.
Only about one out of ten of the small green peppers from the Spanish municipality of Padrón are wildly hot, while the rest are as mild as a green bell pepper. The exciting part is that it's pretty much impossible to tell them apart until you actually get them one your mouth. It's what makes eating them so damn exciting, though I gotta admit: I love their flavor so much that I'd be perfectly content knocking back a bowl without the added adrenaline of a game of capsicum roulette.
Fresh ricotta gnocchi may be the fastest fresh-pasta recipe I know. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on the spot.
This green chile is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker and some dumping skills.
The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together.
This four-course meal looks fancy and tastes delicious, but that's just part of the good news: each of these dishes can be made in under an hour from start to finish, and all of them can be made simultaneously. In other words, with a little planning and prep work, you can have a full guest-worthy spread on the table without breaking a sweat.
Creating a pan sauce that has body and richness doesn't just happen by mistake: You have to use certain techniques to get there. In this easy dinner, pork chops are served with a light, bright pan sauce made from leeks, white wine, chicken stock, and lemon zest. The leeks, though, add more than just flavor: they also fortify the sauce with bulk and texture, adding body and substance where there might not otherwise be any.
Pan-roasted chicken with pan sauce—like this one flavored with bourbon and whole grain mustard—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals.