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This isn't your ordinary fried bologna sandwich. Fry up authentic Italian mortadella with onions and peppers, layer it in a hoagie roll, and top with cheese, fried potatoes, and fried eggs.
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Mix up your back to school lunches with this refreshing kiwi wrap.
cooking.nytimes.com
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms Anible
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An easy recipe for twice-baked potatoes with green chiles and cheese.
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Montreal steak seasoning, Colby-Jack cheese, cream cheese, and bacon crumbles turn plain mashed potatoes into tasty loaded mashed potatoes, restaurant-style.
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Pepperoni, mozzarella cheese, and pizza sauce help make this baked dish with chicken and pasta something to help with pizza cravings when pizza is not on order.
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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Let the aromatic blend of cinnamon, coriander, feta, and lamb transport you to the Medieval Middle East with this savory roast of stuffed lamb.
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My granny always made these around Christmas. They are the easiest, best tasting cookies around. Be warned, they are addictive.
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Get Pasta Pizza Recipe from Food Network
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Get 3-Cheese Macaroni and Cheese Recipe from Food Network