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cooking.nytimes.com
In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make One affordable panini press, and you're on the fast track to the perfect party food.
www.simplyrecipes.com
Class French Croque Monsieur recipe, toasted ham and Swiss cheese sandwich, topped with a bechamel sauce of butter, flour, milk, nutmeg, Parmesan and Gruyere.
www.allrecipes.com
Italian seasonings and a capping of shredded mozzarella make this breaded chicken a real standout.
www.allrecipes.com
Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
www.delish.com
Zucchini bread lovers, meet your new boyfriend.
www.delish.com
This family recipe for pecan pralines comes courtesy of fashion designer Tom Ford.
Ingredients: sugar, baking soda, cream, butter, pecan
www.chowhound.com
This apple quick bread recipe is filled with Granny Smith apples and cinnamon and is topped with a brown sugar and pecan streusel.
www.allrecipes.com
Switch from your typical grilled cheese sandwich by using mayonnaise instead of butter and add a little kick with pepperjack cheese.
www.allrecipes.com
Oatmeal bars with a caramel flavored peanut butter topping.
www.delish.com
Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
cooking.nytimes.com
Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary