Hubert Keller, chef-owner of San Francisco– and Las Vegas–based restaurant Fleur de Lys and a television mainstay (Secrets of a Chef, Top Chef, Top Chef Masters), is obsessed with hamburgers, as any self-respecting Frenchman should be. Here he generously shares some of his secrets. (More can be found in his book Burger Bar: Build Your Own Ultimate Burgers.)
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.