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Crispy salami and pepperoni are layered into hoagie rolls and topped with onions, peppers, and cheese for a hearty and decadent meal.
cooking.nytimes.com
Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer
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This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.
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These tasty open-faced chicken cheese steak sandwiches need few ingredients and are a quick and easy option for a family-friendly dinner.
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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Caprese salad ingredients--tomatoes, basil, mozzarella cheese--arranged creatively on Ritz crackers make adorable ladybug bites.
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These elegant baby turnips roasted to bring out their sweetness can be served warm or cold.
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Get Crostini with Mascarpone, Grilled Scallion, Tomato and Balsamic Glaze Recipe from Food Network
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Sun-dried tomatoes give intense flavor to this quick, no-cook sauce. Fusilli would also be a good shape to use here; the cream sauce will cling to its every curve.
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Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.