Esquire Network and Budweiser are hungrily on a mission to find the next best iconic classic in St. Louis, the birthplace of burgers and Budweiser. A new generation is looking to take burgers to a whole new level, and that means a bigger, better, more adventurous experience that dares the taste buds. In this six-part competition series The Next Great Burger, ingenuity is on full display as backyard barbecue kings and up-and-coming culinary hopefuls have a shot to showcase their perfected version of one of the nation’s greatest obsessions: the burger.Judge and co-host chef JJ Johnson, Chef de Cuisine at both The Cecil and Minton's in Harlem, shares his rendention of the next great burger.
A true flavor savior, Chef Sunny Jin has infused Oregon truffles and truffle oil into numerous dishes served at his award-winning restaurant, Jory at the Allison Inn, in Newberg, Oregon. And like any good evangelist, he’s spreading the good word by sharing his favorite Oregon truffle oil recipes with The Daily Meal.“Truffle butter is a great accompaniment with fresh sliced bread, grilled corn on the cob, and also a great enhancement for mashed potatoes,” says Jin while munching on truffle-Parmesan popcorn which, he adds, “should be made fresh and enjoyed immediately with your favorite movie. And I recommend the truffled apple-fennel slaw for more than a side dish. This could possibly be my new favorite hotdog garnish!”
Steak can often feel like a heavy meal, so this recipe balances it out with a light, textured salad. It's perfect for a quick dinner or for impressing guests. The key to this recipe is the proper ingredients: you need fresh lettuce and crunchy jicama to ensure the salad stands out as much as the steak.
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The summer going into my junior year of high school, I spent six weeks traveling around Thailand. Other Asian countries offered the same sort of immersion program I was on, so I really couldn’t tell you why I chose Thailand in particular. All I remember is that my dad didn’t want me to go, which turned my idea into an obsession.
That was eight years ago, and I have been plotting my return ever since. Until I can carve out a chunk of time to rival my first excursion, I’ve been channeling my interest in Thai culture into the constant cooking and eating (well, mainly eating) of the country’s food. I took my first cooking class ever in Chiang Mai, and when I returned home, I continued to practice my Pad Thai, Spring Rolls, Chicken with Cashew Nuts, Green Curry, and Papaya Salad with the little twine-bound cookbook we had been given at the end of the course.
The few dishes not included in its pages were some of my favorites: spicy meat salads like Laab and Yam Neua from Isaan, where I spent two weeks living with a family in a small rice-farming village. Luckily, the flavors could live on in my mind through the many sub-par Thai take-out joints on St. Mark’s Place. But recently, thanks to a contest for your Best Beef Salad on Food52, I began experimenting with a bastardized version of my two favorites — Green Papaya Salad (Som Tum) and Spicy Beef Salad (Yam Neua). The two are usually eaten in tandem at the table, alternated between mouthfuls of sticky rice, and are dressed with the classic Thai combination of lime juice, fish sauce, sugar, and just as much chile as you can stand.
Both Som Tum and Yam Neua are usually set atop a small bed of undressed shredded lettuce, which acts more like a garnish than a base. I chose to use mizuna, which is normally found in Japanese cooking, to give the beef an extra peppery bite. — Phoebe
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you these seared scallops; paired with blanched asparagus and a flavorful vinaigrette, they make a delicious and healthy meal.
Click here for more Dish with Diane: Chef Inspired Healthy with Frédéric Duca. Or click here to watch the video.
This recipe's a bit of a project, but it's no ordinary cannelloni recipe. How could it be — the addition of lobster elevates any dish from the normal into something truly special. Hazelnuts make their way into each component of the dish, from the pasta dough, to the filling, vinaigrette, and glaze.
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Raw apples are stunning in salads — they’re crunchy, not too sweet, and delightfully refreshing. They add an addictive crispness to anything they’re tossed with.
But roast the slices before adding them to your favorite greens and you have a whole new way to experience your apples! Here, the succulent fennel-roasted apples make every bite of this autumn salad a true celebration of fall’s bounty.