Stephen Long
More ideas from Stephen
I used to be known as ‘the ravioli queen’ in one of the London restaurants where I worked. I have small hands so I was nominated to make the ravioli, twice a day, every day! It was a task and a hal…

I used to be known as ‘the ravioli queen’ in one of the London restaurants where I worked. I have small hands so I was nominated to make the ravioli, twice a day, every day! It was a task and a hal…

“Il faut sans cesse se jeter du haut d'une falaise et se doter d'ailes durant la chute.” Ray Bradbury, écrivain américain (1920-2012)

“Il faut sans cesse se jeter du haut d'une falaise et se doter d'ailes durant la chute.” Ray Bradbury, écrivain américain (1920-2012)

The double-decker Classic at Salvation Burger, a restaurant from the chef April Bloomfield. (Photo: Emon Hassan for The New York Times)

The double-decker Classic at Salvation Burger, a restaurant from the chef April Bloomfield. (Photo: Emon Hassan for The New York Times)

These simple veggie burgers – just mushrooms, beans, garlic, oats, spices and soy sauce – come together in a snap. They're so hearty, even meatlovers will devour them. (Photo: Michael Kraus for The New York Times)

These simple veggie burgers – just mushrooms, beans, garlic, oats, spices and soy sauce – come together in a snap. They're so hearty, even meatlovers will devour them. (Photo: Michael Kraus for The New York Times)

If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produce delicious burgers in not much more time than it takes to make one from ground chuck. (Photo: Andrew Scrivani for The New York Times)

If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produce delicious burgers in not much more time than it takes to make one from ground chuck. (Photo: Andrew Scrivani for The New York Times)

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. (Photo: Andrew Scrivani for The New York Times)

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. (Photo: Andrew Scrivani for The New York Times)