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One of the great classic cocktails, this one's made the old fashioned way -- with rye whiskey.
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I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night!
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These little pizzas are super easy and make the perfect appetizer. They are little pizzas, made with sausage, cheese and a bit of hot pepper sauce on cocktail bread. Men especially seem to like its hearty flavor.
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Get Patty Melts Recipe from Food Network
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A cool, crisp, mayo-free salad suited for warm weather.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Heating the sauerkraut and turkey before assembling the sandwiches ensures that the filling is warmed through in this indulgent meal.
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Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of your choice), skewered on frilly toothpicks are a great, simple appetizer with little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar.
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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.
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Get Hoisin Ham 'n' Cheese Recipe from Food Network
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A delicious modern Serbian recipe.