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10/19/2011
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
Issue #142
10/06/2011
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
09/11/2012
Classic Southern pimento cheese makes for an excellent lunchbox sandwich with lettuce and tomatoes. Author Rachel Wharton uses Rick's Picks brand of pickled red peppers in this sandwich, but if you can't find them, use regular jarred pimientos in brine.
Issue #137
04/24/2011
The mayonnaise-based sauce in this hearty vegetable and cheese sandwich from Pasquale Hermanos, chef Gastón Acurio's chain of sandwich shops based in Lima, Peru, is flavored with ground fresh rocoto, a spicy South American chile.
Issue #137
04/12/2011
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
Issue #137
03/30/2011
This sumptuous grilled sandwich is a crusty roll filled with roast pork, ham, Swiss cheese, and pickles.
Issue #137
03/21/2011
This hefty sandwich combines bologna and french fries with piri-piri hot sauce.
Issue #137
03/21/2011
The ultimate grilled cheese sandwich, according to author Francine Prose, includes Aleppo pepper, which adds a dimension of spiciness to balance the tangy sourdough bread and the creamy mozzarella.
Issue #137
03/21/2011
Briny sardines get added intensity from fresh onion and Dijon mustard in this open-face sandwich from chef and radio host Mike Colameco.
Issue #137
03/19/2011
This sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one.
Issue #137
03/19/2011
This pickle-laden roast beef sandwich is said to be New York senator Chuck Schumer's favorite custom-made order from the Subway sandwich chain.
Issue #137
03/19/2011
This beloved British sandwich uses a meaty cut of pork from the loin of the pig, commonly referred to in North America as back bacon.
Issue #137
09/13/2011
The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.
Issue #135
12/17/2010
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Issue #135
11/30/2011
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
11/18/2010
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.
Issue #134
11/17/2010
This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.
Issue #134
07/25/2012
When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
Issue #133
10/08/2010
Chef Tom Colicchio's fluffy, buttery dinner rolls may be the best we've ever eaten. The secret? Barley malt syrup, a molasses-thick liquid sweetener that adds a hint of malty flavor.
Issue #133
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