| Page 66 | The Daily Meal

Chef David Burke’s Perfect Olympic Menu

Posted by David Burke, Special Contributor

When I think about designing a menu for the Olympics, there are two things that come to mind: athletes and culture. The Olympics are a melting pot of both, with 205 countries competing in 26 sports... read more

Cook Your Way Through London

Posted by Will Budiaman, Editor

So you couldn't make it to the Olympic Games in London. No sweat — as they're fond of saying across the pond, "Keep calm and carry on." Better luck in Brazil, perhaps, in four... read more

Benoit's 100th Anniversary Burger

Posted by Philippe Bertineau, Special Contributor

Here's a burger worthy of any celebration. A double medium grind of three different cuts of beef (plus a little fatback thrown in for good measure) ensures juicy and flavorful patties. And, for..... read more

Kedgeree

Posted by Peter Prescott ..., Special Contributor

Albion is our version of a French all-day pavement café done in a British style, with an adjoining bakery and a small shop. Breakfast is served throughout the day, alongside fish and chips,..... read more

Sweet Corn and Clam Chowder

Posted by Lisa Skye, Special Contributor

This signature fall chowder has become very popular at Fire. We serve it with wild Alaskan halibut, manila clams, and sautéed spinach; it is also delicious with sautéed diver scallops...... read more

Cebiche Mixto

Posted by Victoriano Lopez, Special Contributor

Try this ceviche made with porgy, calamari, scallops, and blue shrimp with choclo and sweet potato in an ají rocoto leche de tigre. It's light, refreshing, and delicious, and the..... read more

Tuna Sliders

Posted by Aaron Bashy, Special Contributor

Here's a Japanese-inspired tuna slider recipe that's absolutely mouthwatering. A little green wasabi tobiko and spicy mayonnaise (both easily found at a Japanese supermarket) lend a kick to..... read more

Pizza Margherita

Posted by Tony Gemignani, Special Contributor

This recipes uses a major shortcut — Boboli pizza crust — to make the famed recipe from Tony's Napoletana Pizza in San Francisco easy for the home cook... read more