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A bison burger stuffed with gorgonzolacheese and sundried tomatoes. Photocourtesy WMMB. Planning a cookout for Memorial Day? Try bison burgers—a healthier alternative to beef. One burger has less fat than a skinless chicken breast. Yet despite the low fat level, the taste is sumptuous. We’ve grown to prefer bison to beef. Because bison has…
Continue reading “TOP PICK OF THE WEEK: Bison Burgers”
[1] One of our favorite burgers, from Built Burger. [2] Another fave: a bacon cheeseburger with onion rings (photo © Smokey Bones). National Hamburger Month is May, but that’s not all. National/International Hamburger Day is May 28th, National Burger Day is the Thursday before Labor Day and National Cheeseburger Day is September 18th. How…
Continue reading “FOOD HOLIDAY: Hamburger History For National Hamburger Month”
Bison is an incredible red meat: sweet, juicy, and very low in fat/cholesterol (lower, in fact, than skinless chicken breast and many fish—see bison nutrition information). Bison meat is available in just about every cut that beef is. After all, cattle and bison are relatives with similar builds. But it’s precisely because there’s so…
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Season and cook steaks and chops likethe experts. Photo courtesy Allen Brothers. Some experts advise not to season steaks and chops prior to cooking, because salt draws out moisture. Instead, they sprinkle the meat with salt when it comes off the fire. Most people season their meat prior to cooking, for flavor and to…
Continue reading “TIP OF THE DAY: Seasoning Steak, Cooking Steak”
A few months ago, we tasked our Test Kitchen chef, Eric Dantis, with creating a recipe for the Pepperidge Farm Puff Pastry Recipe Challenge. Here is his entry. With summmer corn and tomatoes only weeks away, here’s the recipe. This is a dish to make if you are looking to impress your guests: TOMATO WELLINGTON…
Continue reading “RECIPE: Tomato Wellington Over Duck Confit Salad”
