In the vacation resort of my imagination, I’m presented poolside with a cigar box full of salty breakfast sausages rolled up like robustos in golden-brown pancakes, along with a footed tureen of warm maple syrup.
Something about the temperature contrast of the hot, salty dog and cold, bracing sauerkraut, and the thick layers of intermingling fat in the form of avocado and mayo, just clicks.
If Mexican colonists laid down roots among the Old World delicatessens of New York City, I like to imagine that this is the taco they’d cook.
Next to our hummus, this is the dish that put Zahav on the map.
Pork loin is flattened and then rolled with a mix of creamy ricotta, bright tomatoes, garlic, fresh herbs and lemon.
When a reader named Quinn suggested a recipe that used both lentils and meat, I started thinking about how veggie burgers and beef burgers each have their own strengths. Why not combine the two ideas to create a burger with meaty flavor but the lean protein and low cost of lentils?