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Stuffed between two oil-soaked pieces of bread, Chef John's pan bagnat, or pressed French tuna sandwich, is the ultimate picnic dish.
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Sourdough toasts are topped with artichoke hearts, Roma tomatoes, and black olives. The crostini are sprinkled with Parmesan cheese and toasted in the oven for a warm, savory appetizer.
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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Thin pieces of chicken are coated in a zesty lemon breading and baked in this quick and easy baked chicken schnitzel recipe.
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Get Macaroni and Cheese Recipe from Food Network
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This sweet, cardamom flavored braid is sprinkled with pearl sugar just before baking. My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Stack up all the components of an antipasto platter for a sandwich that's molto bene.
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These 3-layer Nanaimo bars have a crushed sandwich cookie crust!
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Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
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Ice cream, fudge sauce, peanuts and whipped topping are layered over a chocolate crust, then frozen overnight.