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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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Rich and creamy baked blueberry French toast with a special blueberry sauce.
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This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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Homemade croutons are a great way to put leftover bread to good use.
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Meatloaf is nationwide comfort food for college students. Frizzle-fried onions add a twist this popular campus dining fare.(search frizzle fried onions to see...
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Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
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Loaded with the good stuff.
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A recipe for miniature French ham and cheese sandwiches that are toasted and topped with fried quail eggs, to make a stunning appetizer.
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Great Greek-style chicken pitas, seasoned with oregano and lemon pepper, served with homemade yogurt sauce.
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Homey, comforting, and gluten free, these pancakes are sure to please your family and guests.