In 2004, I won a big burger-cooking contest in Whistler, British Columbia, against a bunch of other professional barbecue cooks. “You were shooting to do America’s favorite burger better than it’s ever been done before, and you definitely pulled it off.” That’s what Paul Street, the director of food and beverage at Whistler Blackcomb, declared when I was named the champion. Part of winning the competition was the honor of your burger appearing on their menu for a year; my burger’s been on the menu ever since that day. My secret is to smoke the burger first, then sear it in a bit of butter afterward to seal in the moisture, create a crust, and add an extra layer of flavor and richness. I just wanted to come up with the best damn burger I could—one that was meaty and juicy and also infused with great smoky flavor. Now cooking burgers in a smoker is a must for me because I love it when the meat is kissed with smoke; if you’ve never tried it this way, you ought to. That said, you can do the first step in the oven on those days you don’t want to fire up a smoker or grill—it will still be delicious, don’t you worry. I like generously portioned burgers, and these are half-pounders. Feel free to make them smaller if you like.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.