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cooking.nytimes.com
This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious For finicky kids, provide a side dish of mashed potatoes.
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Get Chicken Parmesan Recipe from Food Network
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Get Pork Kebabs with Romesco Recipe from Food Network
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Get Marinated Salumi Sandwich Recipe from Food Network
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Get Italian Egg Sandwich Recipe from Food Network
cooking.nytimes.com
This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast – an act all too often unnecessarily fraught with anxiety The payoff for tackling one's fear, she argued, is big Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios
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Get Caesar's Palace Salad Recipe from Food Network
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Get Janette's Chicken Parmesan Vegetable Roll-Ups Recipe from Food Network
cooking.nytimes.com
This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.
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Get Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise Recipe from Food Network
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Get Tuna Melt Recipe from Food Network