In 2004, I won a big burger-cooking contest in Whistler, British Columbia, against a bunch of other professional barbecue cooks. “You were shooting to do America’s favorite burger better than it’s ever been done before, and you definitely pulled it off.” That’s what Paul Street, the director of food and beverage at Whistler Blackcomb, declared when I was named the champion. Part of winning the competition was the honor of your burger appearing on their menu for a year; my burger’s been on the menu ever since that day. My secret is to smoke the burger first, then sear it in a bit of butter afterward to seal in the moisture, create a crust, and add an extra layer of flavor and richness. I just wanted to come up with the best damn burger I could—one that was meaty and juicy and also infused with great smoky flavor. Now cooking burgers in a smoker is a must for me because I love it when the meat is kissed with smoke; if you’ve never tried it this way, you ought to. That said, you can do the first step in the oven on those days you don’t want to fire up a smoker or grill—it will still be delicious, don’t you worry. I like generously portioned burgers, and these are half-pounders. Feel free to make them smaller if you like.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.