Serious Eats - seriouseats.com

Modified brioche for burger buns. Otherwise, baguette all the way!!

Would work on a grill, too. Too hot for the oven, but these DO look good.

$u$hi. Only saving grace is I live so far from a decent restaurant.

Yum. This is similar to my recipe. I let mine rise in the baking pan, though; makes the dough easier to deal with (as does lightly greasing the baking pan). It is done when the top is all wavy and up and down looking -- top should be golden brown but still gooey -- not set all the way. Glass pan worked best for me.

Mollie Katzen and Alice Waters.

I still hate these slideshows but this one made me homesick. Nice article.

I'd add a little extra garlic, some thyme, and at the end, before mantecare, add some flageolet beans and some small artichokes (jarred in oil can work fine). A fine rack of lamb calls for something special, IMO! But the pea sounds good, too!

Alton's roasted turkey. Hands down!!

I'm a little confused about this contest, but love the looks of the Brussels sprouts!

I enjoy the show and his assistants, too. Good playing off one another all around. What did worry me at first was the part at the beginning where he says "I might win; I might even lose". Might even? Then, as someone pointed out, he rightfully loses far more often than he wins. It is actually easier to see Bobby Flay in this show than anyone else I can think of right off. Most chefs could not possibly deal with the losses, even in a setup.

I dunno....If it was a burger they shouldn't have had to come up with a "special name" for it. But the Louis thing is pretty compelling.

Best ever. My God, man, you are fantastic! Ask for a raise!!!

Nice work, and I am looking forward to tomorrow. Breed can make a difference. I raise Icelandic sheep on pasture and want to thank you for mentioning that there ARE American raised sheep available! I inquired about Icelandic lamb at one high end grocery only to be told that their lamb was American. Ooops, I will be more careful next time! Icelandic meat falls into the category of "possibly too mild" for many people (despite grass feeding) as it a rather lean so has less fat and correspondingly less "sheepiness". They are also on the smaller side. If you like lamb, try to find some. Even older ewes and rams are comparatively tender and mild.