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This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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Tangy goat cheese, tomatoes, and a crispy coating of grated Romano cheese set these sandwiches above the rest.
Ingredients: eggs, romano cheese, cheese, bread, tomato
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A grilled bread salad recipe that takes the flavors of eggplant Parmesan—tomato, mozzarella, basil, and eggplant—and makes a unique panzanella-like dish.
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Breakfast casserole with asparagus, leeks, bacon, bread, milk, eggs, feta and Parmesan. Perfect for spring!
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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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I created this when I realized that I had all of the ingredients in my refrigerator and cabinets and it's the best panini I have ever made. I love using smoked...
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An easy and hearty cornbread stuffing made with a stuffing mix features ground sausage and plenty of oysters.
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Macaroni and cheese made from scratch with onion, cheddar cheese and dry mustard.
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