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This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce, and tomato sandwich.
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
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Fresh pasta filled with ricotta cheese, cream cheese, mozzarella cheese, and provolone cheese is drizzled with marinara sauce and finished with a pesto-Alfredo cream sauce.
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Deviled eggs on their own are great, but turning them into a salad brings the flavors of paprika, hot sauce, onions, and salt and pepper together for a versatile, transportable, end-of-summer dish.
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I have used this recipe for Italian Nachos and it is always a favorite as a appetizer before any Italian dinner or cocktail party.
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Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets.
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This beautiful dessert acts as a gorgeous centerpiece on your holiday table.
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Simply delicious! Fresh shredded potatoes and onions make the difference in this breakfast casserole.
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Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sticky Toffee Pudding Recipe from Food Network