23
results
Narrow Results
You've Selected:
Grill/Barbecue
Bread
Source
Saveur (15)
Closet Cooking (1)
Ezra Pound Cake (1)
Flanboyant Eats (1)
Passionate Eater (1)
Difficulty
Easy (21)
Course
Appetizers (10)
Sandwich (9)
Main Course (6)
Bread (1)
Salad (1)
Cuisine
American (6)
Italian (6)
Caribbean (2)
French (1)
Greek (1)
Season
Summer (12)
Spring (4)
Fall (2)
Winter (1)
Occasion
Backyard BBQ (3)
Easter (2)
Thanksgiving (1)
Topic
Recipe (23)

Advertisement
07/01/2010
Pimento Cheese Burger
Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup. Continue...
Issue #122
07/13/2009
‘21’ Club Hamburger
John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger.
Issue #122
07/13/2009
Aussie Burger
Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia.
Issue #122
02/18/2009
Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Issue #118
07/28/2008
Ricotta Crostini with Black Olives, Lemon Zest, and Mint
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Issue #113
07/28/2008
Ricotta Crostini with Chestnut Honey
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Issue #113
07/28/2008
Ricotta Crostini with Soppressata
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Issue #113
07/28/2008
Ricotta Crostini with Cherry Tomatoes
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Issue #113
10/02/2007
Cavolo Nero and Prosciutto Bruschetta
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
Issue #106
11/11/2011
Grilled Leeks and Stewed Garlic on Toast
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
Issue #75
07/20/2007
Classic Hamburger
The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef.
Issue #60
03/02/2007
Chicken Skewers
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
02/15/2007
Panzanella
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.
Issue #6
03/07/2012
Pita Bread
This recipe for these light and fluffy pitas are courtesy of Molyvos Restaurant in New York City.
Does Not Apply
08/30/2010
Mozzarella and Eggplant Panini
This quick and satisfying eggplant and mozzarella sandwich recipe from Passionate Eater has an Italian flavor thanks to the addition of a marinara dipping sauce.
Does Not Apply
Source: Passionate Eater
08/30/2010
Cuban Chicken Sandwich
A trip back home inspired Flamboyant Eats to invent this unusual and healthier take on the popular Cuban sandwich.
Does Not Apply
Source: Flanboyant Eats
08/30/2010
Grilled Vegetable and Goat Cheese Sandwich
Ezra Pound Cake grills up a garden between bread slathered with a tangy goat cheese spread and balsamic vinaigrette.
Does Not Apply
Source: Ezra Pound Cake
08/30/2010
Grilled Portobello Mushroom Sandwich
Large portobello mushrooms are the key to Veggie Belly's meaty sandwich.
Does Not Apply
Source: Veggie Belly
08/30/2010
Grilled Tuna Sandwiches with Caper Tartar Sauce
This tuna sandwich from the Perfect Pantry is just right for those who love the extra zing capers give to any sauce.
Does Not Apply
Source: The Perfect Pantry
08/30/2010
Lobster Grilled Cheese Sandwich
A cross between a lobster roll and grilled cheese, this decadent sandwich served up by Closet Cooking combines buttery lobster and creamy Brie.
Does Not Apply
Source: Closet Cooking
« Previous 1 2 Next »