#ClassicCooking

[kawaii-mbti]

These 50s Prime Time Burgers will take you back in time and are great for a traditional home-cooked meal. They taste great, are juicy, and make you think of the good old days.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup ketchup. 1/4 cup mustard. 1/4 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 tomato slices.

Instructions: Dice the onions and pickles, put the ground beef, breadcrumbs, ketchup, mustard, salt, and black pepper in a bowl. Split the mixture in half and shape each half into a burger patty. Set a skillet or grill over medium-high heat to get them hot. Cook the burger patties on the grill or in a skillet for four to five minutes on each side, or until they're done the way you like them. Add a slice of cheddar cheese to top of each patty in the last minute of cooking and cover to melt the cheese. You can grill or toast the hamburger buns until they are just barely browned. Put a tomato slice and a lettuce leaf on the bottom half of each bun before putting the burgers together. Cook a patty and melt some cheese on top of the vegetables. Put more mustard and ketchup on the top half of the buns, and then put them on top of the burgers to finish the. Warm up your 50s Prime Time Burgers and serve them with your favorite sides.

Tabitha Levine

[fourecipe]

🍲🧀 This Amish Country Casserole is the ultimate comfort food! Loaded with beef, noodles, and cheesy goodness, it's perfect for a cozy family dinner.           

[thebeerwanderer]

Beef Shin with carrots, parsnips and celery and a side of roasted tomatoes! #thebeerwanderer #coviddining #enjoythelittlethings #classiccooking (at Troy, New York) https://www.instagram.com/p/CJH3HTkJdMe/?igshid=16x53cp6wzxba

[inthevintagekitchen]

In the 1940s, this is how you learned to cook French food from one of the greatest chefs in the world! In the late 1800s, Auguste Escoffier took on the task of updating the cuisine of France from 18th century techniques to modern 19th century methods. He was also responsible for bringing professionalism into the restaurant kitchen, which used to be a place where chefs drank and cooked the day away in loud and rowdy fashion. Auguste brought quiet, organized and thoughtful order to the industry by focusing on cleanliness, procedure and food as an art form, which elevated the status of chefs and professional cooks around the globe. Referred to as the King of French Cooking, Auguste and his endeavors paved the way for all favorite french food lovers including Julia Child, James Bears and Jacques Pepin. From In his decades of experience cooking in esteemed hotel restaurant kitchens, Auguste published a book of technique and recipes in 1903 . In 1907 that book was translated into English and has been a prized kitchen treasure ever since. This is the 1945 edition which contains over 900 pages of recipes for endless cooking adventures! Included here are some fun snippets that make this book so unique. Read more about it in the shop. 🥂 . . . . . #frenchfood #escoffier #frenchcooking #paris #france #vintagefrance #frenchcookbook #classiccooking #parisianfood #francophiles #foodlove #frenchfoodie #cheflife https://www.instagram.com/p/CF452PAgnBf/?igshid=6wbc6ms8fgua

[mainlyfoodworld]

A taste of France. Onion soup, baguette, gruyère. Filled with warmth, inside and out. . . . . #fromscratch #onionsoup #cuisinefrançaise #frenchcooking #soupealoignon #comfortfood #foodtradition #classiccooking #løksuppe #cookathome #homecook #eeeeeats #mainlyfood https://www.instagram.com/p/BorhMkGg_fD/?utm_source=ig_tumblr_share&igshid=1rlitvdetiuyx

[tempanypress]

Betty Crocker’s Picture Cook Book. First Edition (Third Printing) Copyright 1950. 463 pages of classic recipes and detailed instructions. #vintagecookbook #bettycrocker #books #1950 #cookbook #garagesale #oldbooks #cooking #classiccooking #vintagerecipes #recipes

[theoriginalaaronktaylor]

Little Béarnaise sauce with the salmon tonight because, old school baby. Old. School. Eat yer ❤ out Escoffier. #edmontinliving #URBANYEG #yeg #yeglocal #edmonton #yegneighbourhood #yeg2018pics #yeggers #igyeg #hautecuisine #mothersauce #classiccooking #Escoffier #eatingyeg #theoriginalaaronktaylor #yegcooks #yegfoodie #edmontoneats #foodphotography #foodstyling #explorealberta #eatalberta #albertachef (at Southeast Edmonton)

[amuseonfood]

Pastry slightly too thick but flavour bang on..! Tarte au citron and DE7 blackberry coulis #tarteaucitron #frenchclassics #classiccooking #dessert #tarte #citron #foodblogger #food #foodie #foodpics #foodblog #foodporn #foodblogger #foragedfood #foraging #coulis #blackberries #amuseonfood #amateurcook #backtobasics #practicemakesperfect #practicepracticepractice #alwayslearning #lovefood #lovetocook #lovecooking

[tpell514]

#classiccooking #themagicofhome #litezucchinibake #glutenfree #avisualstimulant (at Beach Haven Apartments)

[michaeltuohy]

Panko Crusted Petrale / roasted fennel & asparagus / fingerling potatoes / Meyer lemon-caper beurre blanc #homecooking #ridiculous #verytasty #classiccooking #preeaster (at Marshall-New Era Neighborhood Association)

[inthevintagekitchen]

So excited to bring Marcella Hazan’s classic Italian cookbook to the shop! She’s a totally beloved icon in the culinary world but if you aren’t familiar with her here are five things I totally love about her... 1) She grew up in a household in Italy where her entire family cooked for and around her, but she never cooked for herself until she got married, moved to NYC, and had to learn to make everything on her own. 2) Even though she lived in the U.S. from the 1950’s until her death in 2013, she wrote all her cookbooks in Italian. Her husband then translated them all to English. 3) She wrote her first cookbook (this one!) when she was 49 years old. 4) She believed the art of eating was just as important as the art of cooking. 5) Her guiding philosophy... “An Italian meal is a story told from nature, taking all its rhythms, its humors, it’s bounty and turning them into episodes for the senses.” 🥰 - - - - - #marcellahazan #italiancooking #italianfood #classiccooking #italiancuisine #kitchenclassics #cookinginspiration https://www.instagram.com/p/B2kCEY7ACbV/?igshid=f3i3sx6omd5q

[amuseonfood]

Trad British cooking tonight - portion size way out though! Individual beef wellington (plus a butternut squash, lentil, beetroot & feta one for my veggie mum), cavolo nero, roasted NG16 asparagus, purple sprouting & cherry toms, sauté potato, jus. #beefwellington #cavolonero #britishfood #localfood #allotmentfood #pastry #food #foodie #lovefood #lovetocook #lovecooking #amuseonfood #foodblog #foodpics #foodblogger #saturdayfood #weekendcooking #mushroomduxelle #duxelle #classics #classiccooking #traditionalfood

[granduniondiningden]

The ultimate GUDD steak dinner, takes time, but the rewards are more than worth it. Rib eye steak marinated in a rosemary and garlic oil, then cooked to medium rare, cherry tomatoes just roasted on the vine, Portobello mushrooms roasted with thyme, garlic and butter, dauphinois potatoes slow cooked in the classic way with milk, cream, butter and salt and pepper for 2 hours, and finally roasted onion puree, onions slow roasted with extra virgin olive oil, butter, sugar, salt and pepper, then blitzed. This could happily be my last meal on earth, and judging by the amount of butter I used to make it, it might well be! #twitter #theguddstuff #theguddguys #steak #meat #carnivore #food #foodies #foodporn #foodpornshare #instafood #dinner #supper #lunch #dauphinois #rustic #classiccooking #delicious #yummy #slowfood #slowfoodmovement #caterer #events #freelancechef #personalchef http://ift.tt/2uM3Vpg

[momkki]

#Spargelzeit :) Heute ganz klassisch in #Schinken umwickelt und #Käsesauce ! #Yumyum ! Und dazu #Wildreis 👌 #classiccooking#bellytime#asparagus#cheese#ham#familytime#cookinggirl#ichliebefoodblogs#foodbloggerde#foodbloggers

[inthevintagekitchen]

Lesson learned this past weekend: when cherries poach in white wine and a warm vanilla syrup, it makes the whole kitchen smell like heaven! 🍒 This is the cherry custard tart I made this weekend thanks to Julia Child’s confident instruction in her 1989 cookbook, The Way To Cook. It combines two recipes into one - a fruit compote and a clafouti (a custard tart) which Julia demonstrated using apples and pears and then said go ahead - experiment with other fruits too. 🍒 Light thanks to the custard (which has a flan-like taste and consistency), not too sweet thanks to the cherries and delicious both served at room temperature or cold from the fridge, it’s not only a unique way to present summer fruits but it’s also a good example of Julia’s approach to cooking in The Way To Cook. Learn the foundation recipes and then get creative with your own ideas. The Way To Cook was considered Julia’s most important compilation of recipes because it combined 30 years of her work that spanned the time between her 1961 breakout book - Mastering The Art of French Cooking through the next five of her cookbooks surrounding her television shows. The food landscape had changed a lot between the 1960s and the 1980s but as Julia said “fortunately, the principles of good cooking have not.” Cheers to Julia for calmly and confidently teaching us all how to make good food no matter what the decade or the trend:) (And P. S. The blog is backed up at the moment but this cherry tart recipe will be coming to the blog hopefully in time for 4th of July picnics and parties!) . . . . #cherrytart #fruitart #custardtart #juliachild #juliachildrecipe #summerdesserts #baking #fromscratchbaking #cherries #classiccooking #classiccookbooks https://www.instagram.com/p/CQJXfkpgsQp/?utm_medium=tumblr