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A classic tuna melt sandwich recipe with a spicy twist in the form of chipotle chiles, a jalapeño, and cilantro.
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This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together
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Your favorite CPK pizza in sandwich form.
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This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
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This is a very filling sandwich, great to make ahead of time and keep warm in the oven for a Superbowl party or any other time. But you better like cheese!
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