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Showing only recipes by “David Burke.”

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2558
southern-buttermilk-fried-chicken

Southern Buttermilk-Fried Chicken

I have learned all about southern fried chicken in my monthly visits to my daughter who lives in Nashville. Crisp and crunchy and slight...

2560
roasted-garlic-puree

Roasted Garlic Purée

Preheat the oven to 350 degrees. Pull the garlic heads apart. Combine the garlic cloves with the olive oil in a baking pan, spreading th...

Comment (1)
2562
poached-salmon-with-tomato-herb-butter-sauce-and-cucumber

Poached Salmon with Tomato-Herb Butter Sauce and Cuc...

This recipe combines some classic complementary salmon flavors—herbs (particularly dill), white wine, cucumber, and sweet butter. The po...

2563
tomato-fondue

Tomato Fondue

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and allow them to sweat, stirring frequently, for about 10 ...

Comments (2)
2565
all-american-chocolate-chip-cookies

All-American Chocolate Chip Cookies

An all-time classic favorite with kids of all ages. I personally like my cookies with big pieces of walnuts or pecans, but I've made them...

2566
baked-horseradish-cheddar-macaroni-and-cheese

Baked Horseradish-Cheddar Macaroni and Cheese

This is my classic macaroni and cheese with just a bit of a bite from the horseradish to offset the richness. It is, as it has always be...

2567
molten-chocolate-cake

Molten Chocolate Cake

In the 1980s, this was the restaurant cake of the moment. Everyone had a version, and, no wonder—it is deliciously decadent and irresist...

2809
potato-puree

Potato Puree

Potato Purée can accompany both meat and fish dishes. Many people find a Potato Purée with fish unusual. They’re so accustomed to boiled...

2810
pumpkin-chips

Pumpkin Chips

Cut top off pumpkin; remove and discard all seeds. Carefully cut pulp from pumpkin and thinly slice. Heat oil in an electric deep fryer ...

Comment (1)
2812
pastrami-salmon

Pastrami Salmon

After my stay in Norway, I experimented with gravlax recipes and developed this spicier version, which I named after the American delica...

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