Collection of recipes in the comments

A slider is something very specific. It is not just a mini hamburger. It's a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop patty. The steam from the onions does as much cooking as the griddle. The buns are placed atop the onions, absorbing the pungent aroma and flavor.
(http://aht.seriouseats.com/archives/2008/07/slider-defundefinedion-mini-hamburgers-onions-pickles-steam-awesomeness.html)

I am afraid I have become one of those people. You know, the people who always put the words (preferably homemade) after "stock" or "broth" in a recipe. Those people.

Steak Recipe: Massively salt your steaks 15 min – 1 hour before grilling.

Notice that I didn’t say, “sprinkle liberally” or even “season generously.” I’m talking about literally coating your meat until you can’t see red. It should resemble a salt lick.

Let that meat be totally overwhelmed with the salt for 1 hour or less. Rinse, pat dry dry dry and then you’re ready to grill.

We are the Cheese & Burger Society. We firmly believe that cheese is the Grand Pooh-Bah of every cheeseburger ever grilled at a backyard barbecue or served at a roadside diner. Not just any slice of cheese, but the one and only Wisconsin Cheese.

The proper way of making them, as outlined below, will not produce the dreaded dandruffy yolk, sapless and tinged with grey, but one that's creamy and glowing, nested in a springy, just-set white.

Recipe Puppy is recipe search engine where you can search by ingredients you already have.

Just Bento is dedicated to the subject of healthy, simple bento lunches, some traditionally Japanese, some not so traditional. The focus is on bentos for health and weight-conscious adults, but many of the recipes and methods are applicable to bentos for all ages. The site was established in October 2007, and has rapidly grown to be one of the top destinations for people interested in bentos or obentos (お弁当) in English.

This is a listing of all Japanese recipes and how-tos on Just Hungry.

Découvrez la diversité des produits alimentaires traditionnels de la Suisse

Tvorog, a Russian dairy product, is known as farmer's cheese or curd cheese in the U.S. It's a cross between ricotta and cottage cheese, but doesn't really taste like either. Tvorog is immensely popular in Russia. It's eaten with jam and sour cream for breakfast, as a snack or as a light dinner, and is used in all sorts of sweet and savory baking. In America, you can sometimes buy tvorog in upscale or Eastern European grocery stores, but it's hard to find and expensive.

So Good isn’t your typical food blog. It’s also a humor blog that takes a keen interest in observing how food companies market and advertise their products while offering up intriguing food-based Would You Rather? questions.

Old Fashioned recipe: 2 oz bourbon whiskey, 2 dashes Angostura bitters, 1 splash water, 1 tsp sugar, 1 maraschino cherry, 1 orange wedge. Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir.

The Smitten Kitchen is 80 square feet of fourth-floor circa-1870 New York City walkup tenement building joy with a skylight on top. It has one counter, a small stove, a pot and pan rack we nabbed from a former apartment, a marginally obsessive spice rack and a grapefruit knife with actual grapefruits on the handle. My favorite things in it are a set of stainless steel measuring cups and spoons, the very first kitchen-related item I ever bought myself to cheer up a blah day, and a husband who picks at things as I chop them.

There are about as many methods to poaching eggs as there are eggs on this earth, from plastic wrap (sorry, ew) to poaching cups to cupcake liners seriously, I’ve lost track but I am sure that people will be eager to share their own in the comments. This is simply the one that works for me. When I’m not holding a camera in my other hand.