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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
Switch from your typical grilled cheese sandwich by using mayonnaise instead of butter and add a little kick with pepperjack cheese.
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.
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.
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This classic French salad from Lyons is a perfect contrast in flavors and textures.
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Get Fancy 5-Minute Grilled Cheese Recipe from Food Network
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Prosciutto, fontina cheese, and giardiniera are cooked between bread slices in this quick and easy Italin stuffed toast, a toast farcito.
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Get Curly Endive, Prosciutto and Mozzarella on Bruschetta Recipe from Food Network