Similar Recipes
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Beurre Maître D'Hôtel
Beurre Maître d'Hôtel is just fresh sweet butter packed with parsley. It melts down into seared steaks and grilled fish like nobody's business.
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Grilled Hamburger With Cheddar Cheese From 'Prune'
Gabrielle Hamilton's burger from her new cookbook, Prune, is obscenely good and feels quite fancy, despite being so simple. The name really discloses the whole recipe: chubby beef and lamb patties are topped with white cheddar and sandwiched in a Thomas's English muffin, dressed only with the parsley-and-shallot compound butter. The cheese oozes down the sides of the salty, fatty burger, and the bright and potent butter, slathered on the top and bottom of the English muffin, seeps into every 'no...
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Mornay and Mushroom Duxelles Burger With Crispy Shallots
Loaded with intensely flavored mushroom duxelles, a flood of Mornay sauce, and crispy fried shallots, this French-inspired burger is sexy enough to make Escoffier blush.
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Garlic-Parsley Butter (Beurre Maître d'Hôtel)
A classic compound butter flavored with parsley, garlic, and lemon. It's perfect for grilled steak, seafood, or vegetables.
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Sous Vide Burgers
For larger burgers, sous vide cooking is a wonderful method of ensuring that your burger comes out with an unparalleled level of juiciness every single time.
a perfect classic PATTY MELT
How to make a perfect classic diner patty melt.
Classic burger
I always get asked what the best beef burger patty is, so this week I thought I’d put two of the best to the test! Here is the classic steakhouse burger.
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Seared Burgers With Easy-Melting Comté Cheese Slices
This recipe will work with any aged, semi-hard cheese like Comté, Cheddar, or Tomme.
Cheeseburger Parmigiano on toasted Garlic Roll
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Cajun Burgers With Spicy Rémoulade
Create burgers that ooze with flavor by marrying your hand-ground beef chuck to smoky Cajun andouille sausage. Add the NOLA trinity of bell pepper, onion, and celery, top it all off with spicy rémoulade and blue cheese, and don't look back.
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Classic maitre d'hotel butter is melted all over these generous hamburger patties, dripping down and coating them in richness and flavor.
Serve With
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
Crispy Roasted Parmesan Potatoes
Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! Quick to prepare, utterly addictive.
Potato and Zucchini Chips with Bacon, Gorgonzola, and Thyme
These light, crispy potato and zucchini chips topped with gorgonzola and thyme are perfect for a game day (or any day) snack. Inspired by Fresco by Scotto.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Holiday Crostini - 8 DELICIOUS ways!
Crostini - 4 delicious ways! Choose a Crostini Topping - Smoked Salmon with Dill Cream Cheese, Mediterranean, Caprese or Prawns/Shrimp with Avocado.
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Springtime Frittata from 'Family Table'
The spring frittata in Michael Romano and Karen Stabiner's Family Table is presented as the perfect dish for serving at any time of day, and at any temperature.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.