Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist.
Sure, the Reuben sandwich is a classic that can't be improved. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger.
Beef sirloin tip marinated in a bold mix of Worcestershire sauce with mustard and garlic brings the flavor of a steakhouse to your grill. On a stick. What more could you want?
What do you get when you take Mexico's greatest sandwich and combine it with a good ol' all-beef burger from the U.S. of A.? Why, the cemita burger, claro! Refrieds, chipotle, avocado, shredded cheese, lettuce, tomato, and more come together for this extravaganza of burger toppings.
Grilling salmon steaks is, in theory, as simple as throwing them on the grill until done. But with a little prep work, you can make boneless rounds that cook more evenly and are easier to handle on the grill. Here's how.
Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention.
Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp. Burger Topping Week 2014 has officially started!
The going wisdom is that tomatoes don't belong in the fridge. Our tests show that it may be a lot more complicated than that.
Chicken may be the most popular ingredient to cook at home, but kale continues to creep up the popularity charts. And if there's one really, really good kale salad to make again and again, it's this one, with its special trick for tenderizing the leaves and a killer dressing and croutons.
Tradition says all sorts of things are necessary to make good pesto, from (pricey) Ligurian olive oil to pecorino sardo—not romano—cheese. What's the truth to all this? We put pesto dogma to the test.
Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders to the skin, crisping it up, while the coals below impart a delicious flavor to the fish. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time.
The flavors of the classic Mexican drink called horchata—rice, almond, and cinnamon—come together in this incredibly rich, cooling ice cream. It's the perfect endnote to a day of summertime grilling.
Next time you fire up the grill, consider this replica of The Spotted Pig's famous chargrilled burger: a masterpiece of beef, brioche, and blue cheese.
Cooking a whole fish is easy, but how do you serve it without making a huge mess of the thing? We break down the steps so that the next time you serve a whole fish, you'll be as deft with it as you are with a whole chicken or turkey.
Don't be intimidated: whole roasted fish is one of the easiest, most delicious ways to cook fish at home. Here's a basic primer and recipe to show just how simple and delicious it is.
Tossing food in a skillet isn't exactly an essential cooking skill, but it is a handy technique for rapidly and efficiently mixing and moving foods in a pan. Plus, it looks badass. Here's how to do it.
Grain salads are forgiving and flexible: nutty whole grains take well to all kinds of vegetables, like fennel, arugula, or carrots. The two salads here feature spelt and wheatberries, one with marinated mushrooms, leeks, and cucumbers, the other with bacon, Parmesan, and watercress.
Is a pressure cooker the secret weapon for perfectly cooked grains? We put it to the test, with surprising results.
Is it barbecued? Is it grilled? It doesn't really matter, because this bird is delicious no matter how you classify it. Slowly grilled until perfectly cooked and juicy, and covered in a delicious lacquer of barbecue sauce, this is one chicken recipe you definitely want to add to your BBQ to-do list this summer.
Does any salad do a better job of combining refreshing lightness and total indulgence into one than Caesar salad? Here our panel of blind tasters sample our way through several supermarket brands in search of the ones that live up best to from-scratch standards.
Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare.
Grilling pork chops is a fairly simple affair, but making them absolutely perfect, with a delicious seared exterior and juicy, rosy meat within, requires selecting just the right chop, and handling it in a few key ways. This recipe shows you how.
Made with vegetables that have been cooked until meltingly soft, this penne pasta dish is one of those great examples of what makes classic rustic Italian cooking so special: It makes the most of humble and unassuming ingredients, turning them into something downright delicious.
The rules of vegetable blanching say to use a big pot of water, salt, and then shock in ice water. Is any of this true? We tried a series of tests to find out which you should do and which you should forget.
Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.
What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness.