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Showing only recipes by “David Burke.”

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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...

by David Burke and Judith Choate


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...

by David Burke and Judith Choate

Comment (1)

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...

by David Burke and Judith Choate


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 ...

by David Burke and Judith Choate

Comments (2)

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...

by David Burke and Judith Choate


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...

by David Burke and Judith Choate


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...

by David Burke and Judith Choate


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...

by David Burke


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 ...

by David Burke

Comment (1)

Pastrami Salmon

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

by David Burke


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