From the New York Times' Dining Section...
For the Love of a Good Burger: Just in time for the long weekend, the Minimalist shares his burger tips.
Demand and Costs Rise for Best Cuts: "Over the past two months or so the cost of producing beef and the demand for it have risen so much that prices are soaring and the supply of top quality beef has dropped." Have you noticed beef price increases at your market?
Summery, Smoky and Spicy Spinach: Melissa Clark renovates standard spinach dip and shares recipes for The Best Spinach Dip With Chipotle and Lime. It doesn't look creamy enough in this picture, does it? If you dig into this dip over the weekend, report back . . . let us know what you think.
I wish Chicago could come close to producing a food section as good as that of the New York Times.
Being in the food industry I can say that the supply of higher quality beef goes down and the price goes up every year around this time. It's big business. In my opinion it's the price of gasoline this year that's is making it worse.
I did make a hamburger a few weeks ago that I would love to make again. I used all natural ground beef and stuffed it with brie and capers. I seared it nicely on the hot grill and then moved it to the upper rack to cook slowly so that it would not rupture. It was perfect with a very light roll toasted on the grill, bibb lettuce, pickle and dijon mustard.
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I'm definitely going to try to NY Times burger. I hope it's everything it seems to be. I like to find once-and-for-all recipes.
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