More Compassion, Less Yelling
"When a person is in need, politics goes out the window," says chef Edward Lee.
“Anyone who loves a good burger has a soft spot for the Big Mac,” says chef Edward Lee, of Louisville’s Whiskey Dry. In his ode to the fast food classic, he swaps the middle bun for a crisp fried green tomato that absorbs all of the savory juices from the beef, melty cheese and sweet chile mayo. “More bread is just boring,” he says. “The fried tomato adds crunch and a mild acidity.” Slideshow: More Burger Recipes
“I hate veggie burgers with a passion,” says chef Edward Lee, of Louisville’s Whiskey Dry. Instead of creating a ground patty of beans, grains and vegetables that replicates the look and texture of meat, Lee serves this gorgeous ratatouille-inspired “burger” of colorful roasted vegetables layered with melty cheese. “It looks like a slice of a rainbow,” he says. Slideshow: More Veggie Burger Recipes
Instead of melting the cheddar on the burger, chef Edward Lee, of Louisville’s Whiskey Dry, likes to crisp the cheese slices in a skillet. “The best part of the burger is always that bit of cheese that melts down the side and crisps on the grate of the grill,” he says. “This way you get crunchy texture and savory caramelization in every bite.”Slideshow: More Burger Recipes
Korean American chef Edward Lee, of Whiskey Dry in Louisville, was inspired by the classic Korean pairing of pork and spicy fermented kimchi when he created this crunchy, pork-rind-topped burger. “The buttermilk sauce brings it all together and cools down the heat,” he says. Slideshow: More Burger Recipes
"This is like a bacon cheeseburger that went to heaven," says chef Edward Lee of Whiskey Dry in Louisville. The pimiento cheese and sweet bacon jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate. Save any leftover spreads for an out-of-this-world grilled cheese sandwich. Slideshow: More Burger Recipes
Chef Edward Lee loves hole-in-the-wall restaurants serving overlooked Asian cuisines. Here are three of his favorites, with his versions of their specialties.
Edward Lee—the Korean American chef of Louisville’s 610 Magnolia and MilkWood and author of the cookbook Smoke and Pickles—has long known what the rest of the country is just learning: Sweet-spicy-funky gochujang makes just about everything better. Here, he uses the Korean pantry staple in his beer-braised, chipotle-spiced beef chili and also mixes it into sour cream for extra umami and flavor. To make the nachos, he drapes the chile and creamy dip over tortilla chips, then adds crumbled cotija cheese and slices of fresh serrano peppers. “I eat nachos only a few times a year, so when I do, I want to make sure it’s worth it,” says Lee. “This recipe is not for the timid. It requires a long night, beers, whiskey and loud music.” Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)
“Salads get a bad rap because people think, ‘Ugh, it’s just lettuce and dressing,’ ” says chef Edward Lee of 610 Magnolia in Louisville, Kentucky. “But salads can be a mix of sweet and savory ingredients, like corn and blueberries.” Lee makes this salad once a week in the summer when corn and berries are at their peak. Slideshow: More Salad RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.