When we go to visit my grandparents in Bellingham, Washington we go to a local cheese farm to buy cheese.
This is my first time entering in any kind of cooking contest. I am very excited and nervour at the same time. I enjoy cooking for my family and coming up with new recipes.
My love of Chinese and Asian foods and ingredients inspired this recipe.
This beef burger is combined with sauteed vegetables and wine, then topped off with a sun-dried tomato pesto and spinach leaves on a grilled onion roll.
I wanted to create a burger that had a gourmet appeal and old school burger toppings.
I love a burger with lots of ingredients, but hate the mess of trying to bite into a huge burger. I thought it would be great if every thing was on the inside!
The outskirts of Philly are teeming with country farms offering a wide range of seasonal produce. In getting into the autumn months apples and (especially) mushrooms reign supreme!
The use of Sutter Home Gewurztraminer wine is what makes this recipe special!
Although I prefer natural lump charcoal for its smokey flavor, there are times when I need to fire up the gas grill for convenience sake.
My middle son says at my age I need to stay mobile. I love puttering around my kitchen and backyard.
Most of my cooking at home is best by instantaneous creative efforts. Whatever we have is usually thrown together in an explosion of taste.
This burger recipe is inspired by my passion for Asian flavors and textures.
This succulant burger combines a few ingredients you don't typically find in a burger ... brown sugar, sesame seeds and cocoa powder.
Juicy big beef burgers and grilled Chanterelle mushrooms are topped with a tasty cheese fondue and then sprinkled with Chipotle Chili Barbeque spiked shallots in crusty French bread.