Search Results (285 found)
cooking.nytimes.com
This recipe is by Robert Simonson. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
The Italian bitter cynar is used instead of angostura for a slightly more bitter take on a Manhattan.
www.allrecipes.com
A hearty, healthy bread that combines bread, rye, and whole wheat flours with cocoa and molasses.
www.delish.com
So I came up with this upscale grilled cheese: stinky Taleggio, crisp apples, smoky bacon, spicy Dijon, and some crunchy bread sliced not too thick, but fat with flavor.
www.allrecipes.com
A crusty, flavorful loaf of New York-style rye bread needs time to rise and develop its rich taste. There's a secret ingredient you'll never guess.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rye whiskey, vermouth, campari
www.simplyrecipes.com
Grilled cheese sandwich with slices of ham, a fried egg, baby spinach, and gruyere cheese on rye bread.
Ingredients: egg, rye bread
www.simplyrecipes.com
Grilled cheese sandwich with Gruyere Swiss cheese and sauerkraut on rye bread. Great combination!
Ingredients: rye bread, sauerkraut, butter
www.simplyrecipes.com
This homemade rye bread is light and soft inside with a crusty crust. Make it with or without caraway seeds. Great for reuben sandwiches, grilled cheese, and more!
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
I have converted a lot of recipes to suit my customers. The potato flakes keep this dense loaf from developing a case of the 'dry crumblies' since potato starch attracts water to help keep it soft.
www.chowhound.com
Brims with a sophisticated but tart edge.