New York

Griddle Cheeseburgers with Parsley-Shallot Butter

I’ve been tossing burgers on the grill for more years than I care to admit. Nothing wrong with that, but recently, I have started making an “indoor” burger that is a mean rival to the grilled one. It harkens back to the diner burger, that deliciously juicy patty cooked on a griddle that oozes with beefy flavor.

Boxing Day Sausage Rolls

The New York Times is an essential part of my day. I buy a printed copy every morning (yes, I’m still attached to paper) except Sunday, when I have it delivered directly to my steps so that I can read it in bed with a steaming cup of coffee. I particularly look forward to grabbing the Wednesday edition with its weekly Food section. The contributors to Food have become like familiar friends to me. It is indeed rare that I don’t learn something about cooking, restaurants, ingredients or books every week.