Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don’t puff up like tennis balls.
Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.
No, your eyes aren’t fooling you: Prices for burger and steak meat have been going up this summer. Why? The ongoing drought in the Midwest has created a shortage of feed, raising expenses for ranchers and forcing some to cull their herds. And economists don’t expect the beef price hikes to let up this year.
With Memorial Day just around the corner, it’s time to talk about burgers (again). Yes, I know I just wrote about all-beef hamburgers, but you don’t need meat to make a tasty burger. Veggie burgers can be just as delicious as their beef counterparts, and healthier too.
Happy National Hamburger Month! In honor of this made-up celebration of all things burger, let’s get to the meat of the matter. When the weather is nice — usually sunny, but let’s be honest about where we live and include mildly foggy — it’s time to grill.