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Learn how to make Parker House rolls with Alex Guarnaschelli and Food Network Magazine.
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Here's a wholesome and satisfying make-ahead meal that kids will love: salami and cream cheese sandwiches.
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Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.
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Dark chocolate creates a beautiful marbled effect in this moist banana bread made with Greek yogurt and less sugar than most quick breads.
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Top crunchy toasts with crispy salami, eggs scrambled with fontina cheese, and olive tapenade for a breakfast bruschetta.
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Chorizo sausage and green chilies give this grilled meatloaf an added kick.
cooking.nytimes.com
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.
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Tahini, and mustard accent these delicious grilled tofu and tomato pita sandwiches.
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Meat the sandwich of your dreams 😉
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This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice.
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Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.
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This delicious cinnamon roll made with applesauce has all the flavor of a standard cinnamon roll with a fraction of the calories. It is a delicious breakfast or sweet treat.