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You've never seen toast like this!
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A layered casserole of chicken, Cheddar and broccoli drenched in a creamy mayonnaise and white wine sauce artfully seasoned with curry.
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This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!
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Oysters on the half shell are topped with a butter and herb puree and baked, creating one of America's iconic dishes served at Antoine's in New Orleans.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chocolate and peppermint come together once again in these thick and chewy cookies!
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This is a pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in heaven!
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Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
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Parmesan-crusted chicken bathes in butter and white wine for an elegant touch to a family favorite.
cooking.nytimes.com
My children came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds They asked: “Couldn’t we do something similar with French toast And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed
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Zucchini, wild rice, and hazelnuts come together to make these unique fritters that are perfect for brunch, appetizers or a light meal.