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These oyster crackers are 'marinated' in herbs, oil and ranch-dressing mix, then stored in a jar for instant munching.
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Don't know what to do with those stale bagels? Make them into crispy, salty snacks! These bagel chips are heavy on the garlic and the real Parmesan cheese and Italian herbs give them a hearty flavor for satisfying snacking.
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Salsa-simmered chicken is a quick and easy recipe that makes a great family dinner on a weeknight.
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Delicious sole dredged in an egg and mustard mixture, then potato flakes; pan fried to a golden brown. Serve with lemon wedges and tartar sauce.
Ingredients: egg, yellow mustard, salt, potato, oil, sole
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Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.
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Fresh curry leaf adds fragrance and flavor.
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions. You may use water instead of the milk in the egg wash, if desired.
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Mushrooms and shredded Parmesan cheese add a meaty flavor to these juicy veggie burgers. Serve just like regular hamburgers, on fresh buns with your favorite toppings.
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These ooey, gooey mozzarella sticks are sure to impress. The best part: because they are air fried, they're better for you than the fried version!
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A quick and easy Italian favorite. Garnish with grated Romano cheese.
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Chicken, cottage cheese, Parmesan and a creamy, cheesy sauce layer with noodles--no tomatoes in this nontraditional lasagna.