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Breakfast sausage, jalapenos, onion, and creamed corn are layered with cheese and topped with cornbread in this easy casserole.
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Soy milk and nutritional yeast are the base for this vegan French toast recipe that is quick and easy to prepare.
www.delish.com
This classic Catalan pan con tomate can be topped with Spanish ham, anchovies, and a variety of cheeses, just be sure to use a great Spanish olive oil for drizzling.
cooking.nytimes.com
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog (Ms
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With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Prosciutto and Provolone Croissant Bread Pudding Recipe from Food Network
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This recipe for sumac-rubbed whole roasted chicken is served with a bread salad full of tomatoes, cucumber, and red onions.
cooking.nytimes.com
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.
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French bread topped with a delicious cheese spread makes for great finger food.