This recipe is a variation on Alton Brown's "Burger of the Gods." Grinding your beef at home is one of the best ways to make a simple burger better. The heavier the pan you use to cook the burgers, the better sear you'll get.
If you want to preserve all the nutrients of the flax seeds, add them to the granola after baking when it has cooled slightly. Baking the flax seeds will destroy some of the good stuff.
Read more about this recipe at VeganYumYum.
This lovely, bright-green soup can be served warm or chilled, either as a main course or in small cups as an appetizer or hors d'oeuvre. It's best consumed the same day it is made. Serve with crackers and cheese. You can use white pepper if you don't want to interfere with the soup's color.
Read more about this recipe at the Washington Post.
Classic Potato Gratin Dauphinois
Classic Potato Gratin Dauphinois
The classic French potato gratin calls for layering potatoes with cream, a little garlic and nutmeg -- no cheese. Combined with the starchiness of the potatoes, the cream makes the gratin sufficiently thick and rich, and lets the flavor of potatoes and nutmeg shine.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.
Grilled Yogurt-Mint Lamb Kebabs
Grilled Yogurt-Mint Lamb Kebabs
The yogurt coats the chunks of lamb and, when grilled, give the meat a rich and rounded charred flavor. This marinade works well on just about any cut of meat, though we find that it somehow complements lamb the best. Add another 1/2 teaspoon of red pepper flakes for some heat.
