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cooking.nytimes.com
The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
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Smoky grilled kale gets tossed in a tangy yogurt dressing and mounded on crusty bread in this no-fuss starter from chef Camille Becerra of New York City's Navy.
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Sweet, spicy apple chunks, sausage, and Cheddar cheese add loads of flavor to this egg and bread cube casserole that's perfect for brunch.
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Chef John builds a Cuban sandwich with Swiss cheese, ham, hot pulled pork, pickles, and zesty sauce on tender, crusty Cuban bread.
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The fork-free way to eat chicken parm.
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The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
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Churro-fy your breakfast! 😏
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Replace macaroni with cauliflower in our twist on a classic Mac and Cheese. Our imposter pasta is sure to become a new family favourite.
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Get Turkey Balls Recipe from Food Network
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Delight your taste buds with this decadent mélange of fresh fruit and sweet spongy bread.
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Eating this classic Caesar salad before a rich meal, like pizza or pasta, is a great way to ensure that you eat in moderation.
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French toast topped with sweetened cream cheese, strawberries, and blueberries. Start your 4th of July with a red, white, and blue breakfast!