If you want a burger with superior flavor, you need to grind the meat yourself—it’s as simple as that. The process is not only easier than most people think, but also makes the moistest and most flavorful burgers. You’ll need to pick up a meat grinder attachment for your food processor at a kitchen store or have your local butcher grind the meat for you. Buy chuck with about 20 percent fat; if that’s not available, kindly ask your nice butcher to add beef fat to regular lean chuck. Fat equals flavor, and there’s no better place for it than in a burger! Okay, you will also need to mix the meat in an electric mixer. It may sound odd, but an old butcher’s trick is to add a couple tablespoons of ice water to the meat. As the burger cooks, the water steams, making the burgers juicier. With all of this love and attention to the meat, I don’t think it’s necessary to mix a bunch of stuff into it, like chives, chopped onion, or Worcestershire sauce. This meatier burger is as genuine as you can get!
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.