This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Tangy, buttery, smoky, and salty—this sandwich has it all.
This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel.
This is a warm and gooey version of the tuna salad sandwich.
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
This sandwich, similar to and Italian grinder, is a favorite at the Iowa State Fair.
Simple and delicious, these tasty puffs are sure to please.
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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