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Onions are caramelized in balsamic vinegar for these beef and brie sandwiches.
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Onions, peppers and provolone cheese come together to make a great one pan supper. This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser.
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Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.
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Sandwich King Jeff Mauro shows Food Network Magazine how to prep and fry soft-shell crabs.
Ingredients: sandwich, crab, watermelon, cocktail, ribs
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Chocolate sandwich cookies are crumbled and folded into a white chocolate fudge for a sweet treat during the holiday season.
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These stuffed mushrooms make great bite-size appetizers.
cooking.nytimes.com
A creamy goat cheese and cottage cheese blend provides satisfying and comforting flavor I use sumac to bump up the already satisfying and comforting flavor of the creamy goat cheese and cottage cheese blend that blankets cucumbers, celery and dill My first choice for bread is pumpernickel, but black bread or whole wheat country bread are also good
www.simplyrecipes.com
Here's how to make a classic egg salad sandwich! All you need are chopped hard boiled eggs, green onion, celery, mayonnaise and a dash of curry powder. Serve on toasted bread for lunch.
cooking.nytimes.com
This corner deli’s bacon-egg-and-cheese-on-a-roll makes a trifecta of promises, but Robert Newton’s version of the sandwich, encased in bread that’s both crusty and springy, actually fulfills them Yes, “tomato jam” sounds weird, and having to make your own ketchup before your first cup of coffee, even worse But, the jam can be prepared in advance, and the payoff of its savory tang — paired with hearty bacon, fresh eggs and deep, complex Cheddar — render the prep time a mere trifle of an inconvenience
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Get Grilled Cheese Sandwich with Red Onion Jam Recipe from Food Network
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Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.