More ideas from Bob
Is This Germany’s Best City for Drinking? by Andrew Richdale

Is This Germany’s Best City for Drinking? by Andrew Richdale

These Butterbeer Jell-O Shots Are Magical AF

These Butterbeer Jell-O Shots Are Magical AF

NYT Cooking: Called pljeskavica, pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro

NYT Cooking: Called pljeskavica, pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved…

NYT Cooking: This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you%2...

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat.

Hummus with Tahini & Spicy Chickpeas | Michael Solomonov makes his signature hummus with a generous amount of tahini. He tops the dish with warm chickpeas fried with jalapeño, cumin and Aleppo pepper.

Michael Solomonov makes his signature hummus with a generous amount of tahini. He tops the dish with warm chickpeas fried with jalapeño, cumin and Aleppo pepper