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When I entertain, my guests won't stand for me making every dish ahead of time. Friends love to gather in the kitchen and watch me pull something together. This easy dish is a great compromise: The components can be prepped ahead of time, plus the final cooking time is minimal. It's not wildly expensive either: Lobster prices have dropped over the past few summers, and this year should be no exception. SEE RECIPE »
F&W polled readers across this burger-loving nation to find the restaurants with the most passionate devotees. Here, the top-ranking chains.
Five Guys Started in Virginia (President Obama is a fan), its griddle burgers and hand-cut fries are now available in 47 states and Canada. fiveguys.com.
Shake Shack Launched by hospitality genius Danny Meyer, Shake Shack has grown from a hot dog cart in NYC’s Madison Square Park into a global chain with locations in London, Istanbul, Dubai and beyond. The 100 percent Angus beef patties come with special ShackSauce on a supersoft bun.shakeshack.com.
In-n-Out This California cult-status chain has been serving all-natural beef on toasted buns since 1948. Insiders order burgers Animal Style, cooked with mustard and served with pickles, “extra spread” (house sauce) and grilled onions. in-n-out.com.
Umami Burger This West Coast chain is expanding east (Miami Beach and New York City) with its house-ground patties infused with Umami Master Sauce and lots of topping options. umami.com.
Bobby’s Burger Palace Star chef and grill master Bobby Flay shares his famous burgers, like the Bobby Blue with blue cheese and bacon, at locations in eight states and DC. bobbysburgerpalace.com.
Television chef, restaurateur and mother of Italian-wine-and-food pro Joe Bastianich, Lidia Bastianich has a new show on PBS premiering 10 p.m. ET/PT Friday, June 28 on PBS called Lidia Celebrates America: Freedom and Independence. In the show, Lidia, whose family fled Europe to come to America after World War II, will travel across the U.S. meeting celebrities like fellow public television cooking star Jacques Pépin, visiting historic landmarks like Thomas Jefferson’s Monticello and experiencing intrinsically American celebrations like a Juneteenth party at a gospel church. Watch the video (above) for a preview.
On Friday, F&W Best New Chef 2013 Alex Stupak of New York's nouveau Mexican restaurants Empellón Taqueria and Empellón Cocina hosts the third installment of The Push Project, his brilliant series of collaborative pop-up dinners with guest chefs. He'll welcome San Francisco’s offal king Chris Cosentino for two $150 seatings. “I wanted to cook with Chris because his cooking style is so different from mine,” says Stupak. “It's very bold and spontaneous. He changes his mind mid-dish and always has new items on the menu at Incanto.” During a live Q&A on Food & Wine's Facebook today, Stupak shared a sneak peek of their menu: sweetbreads cooked in Rhode Island-style clam chowder. Here, more highlights from Stupak's chat with fans including his favorite ultra-boozy summer cocktail, the best chiles for at-home cooks, and the secret to really good flour tortillas. MORE >
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