Tuna tartare is one of those things that literally makes my mouth water upon thinking of it, and I never feel guilty about stuffing my face silly with the stuff. I like it with a little extra kick so I use prepared horseradish or at least a squirt of Sriracha.
My heart skips a beat whenever I hear the three words, "parmesan", "garlic" and "truffle" in one sentence. Follow those by the word "fries" and my brain just about implodes.
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I was craving this sandwich every day of the week. After one or two queries, an heirloom tomato and a handful of garlic later, I had my recipe. This Portobello mushroom burger is super juicy and oddly enough, feels really meaty. And yes, friends, you can make this too.
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This Chinese shrimp dish has everything I always look for in an entree: it's crispy, salty, juicy and spicy. And -- I'm very proud to say -- I prefer this recipe over most Chinese restaurants' dishes. The addition of Szechuan peppercorns sends it over-the-top mouthwateringly-spicy.
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