Recipes

Jane Sigal · NYT Cooking

The chef Yannick Alléno served a thick, succulent hamburger for his casual Paris restaurant, Le Dali. For those burgers, Mr. Alléno's butcher, Yves-Marie Le Bourdonnec delivered a mix of chuck and beef rib. But the butcher thought the American T-bone steak to be the ideal. The T-bone does not exist in France, but to make his point, Mr. Le Bourdonnec made his own. He combined a piece of filet, which is tender but less flavorful, with a piece of contrefilet, which is marbled and tasty, but slightly less tender. Jane Sigal

Jane Sigal · NYT Cooking

Céline Parrenin, a co-owner of Coco & Co, a two-level place devoted to eggs that opened in St.-Germain in 2007, and her business partner, Franklin Reinhard, invented the Cocotte Burger. The Cheddar cheeseburger, with pine nuts and thyme mixed into the meat, sits on a toasted whole-wheat English muffin pedestal. In a wink at the restaurant’s egg theme and recalling the time-honored steak à cheval, a fried egg is placed on top. Jane Sigal

Jane Sigal · NYT Cooking

Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar. Jane Sigal

Jane Sigal · NYT Cooking

Jane Sigal · NYT Cooking

Jane Sigal · NYT Cooking

Jane Sigal · NYT Cooking

Jane Sigal · NYT Cooking

Jane Sigal · NYT Cooking

Jane Sigal

Jane Sigal · NYT Cooking

Jane Sigal

Jane Sigal · NYT Cooking

Jane Sigal

Jane Sigal · NYT Cooking

Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers. Jane Sigal

Jane Sigal · NYT Cooking

Jane Sigal

Jane Sigal · NYT Cooking

Jane Sigal · NYT Cooking

Jane Sigal

Jane Sigal · NYT Cooking

Jane Sigal

Jane Sigal · NYT Cooking

Jane Sigal · NYT Cooking

Jane Sigal

Jane Sigal · NYT Cooking

Jane Sigal · NYT Cooking

Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec. It’s so thin he can cook it in steam coming off a skillet of sizzling onions, tomatoes and jalapeños. Jane Sigal

Amanda Hesser · NYT Cooking

Amanda Hesser

Amanda Hesser · NYT Cooking

This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally. Amanda Hesser

Amanda Hesser · NYT Cooking

This dish came to The Times in a 2003 article about Jamie Oliver: "What I found quite interesting with this dish, being English," Mr. Oliver said, "is that when you eat this, it's quite delicately flavored. It's perfumed with the wine and the rosemary. You get this kind of meaty kind of saltiness from the olives, and what's really interesting is if an English housewife got hold of the recipe, she'd probably stone the olives and have quite a lot of them. But in Italy, literally for eight people they put that much and they leave the pits in." In his hand, he cradled about two dozen olives. Mr. Oliver continued: "When you cook olives whole like this, it's almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable. And the salt from the olive flavors the chicken really wonderfully." This is an adaptation of his recipe. Amanda Hesser

Marian Burros · NYT Cooking

This eggplant parmesan recipe is an adaptation of one found in Jamie Oliver’s book, “Jamie’s Italy.” This version of the traditional Italian-American juggernaut omits the often messy process of breading and frying the eggplant, and instead calls for roasting it until golden brown. The eggplant and sauce can be prepared and the dish assembled ahead of time; cover and refrigerate it for up to 2 days and bring it to room temperature before baking. Marian Burros