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magazine fasteasyfresh 2008 03 greek lamb burgers with spinach and red onion salad
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Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
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This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.
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At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.
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This decadent weeknight dinner ups the ante on blah steakhouse creamed spinach with the help of spicy green curry paste.
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This rich and juicy lamb burger is bliss.
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Red onions soften in balsamic vinegar and add a burst of sweet flavor to these cheesy-wonderful beef sliders.
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You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
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If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
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This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.
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To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.
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Our homage to lahmacun, the Middle Eastern flatbread.
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It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time.
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The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.
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