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03/21/2011
This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010).
Issue #137
03/20/2011
This decadent creation combines hollandaise, spinach, and a homemade sausage patty that cleverly encases a runny egg yolk on a toasted English muffin, for an out-of-this-world breakfast sandwich.
Issue #137
03/20/2011
DiNic's, in Philadelphia, serves this sandwich of luscious wine- and herb-braised pulled pork, sharp provolone, and roasted long hot peppers.
Issue #137
03/20/2011
This sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia.
Issue #137
03/20/2011
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
Issue #137
03/20/2011
The key to this grilled corned beef, Swiss, and sauerkraut sandwich is making the rich, tangy dressing from scratch.
Issue #137
03/20/2011
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
03/20/2011
This spicy hot roast beef sandwich, a Chicago classic, is drenched in a garlicky gravy that permeates the crusty roll.
Issue #137
03/18/2011
This updated version of a popular 40's party food combines earthy mushrooms and pistachios with baked ham and fresh asparagus.
Issue #137
03/18/2011
A version of a California classic, this sandwich is a healthy mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing.
Issue #137
03/18/2011
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
03/18/2011
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
03/18/2011
This catchall for whatever ingredients you might have on hand was inspired by the towering sandwich that the character Dagwood in the syndicated comic strip "Blondie" liked to eat.
Issue #137
11/15/2011
This rich and elegant dish was inspired by a recipe from Boston chef Barbara Lynch.
Issue #135
12/20/2010
Chef Craig Koketsu of New York City's Park Avenue Winter, who is a big fan of Cheetos, uses the crunchy snack food as a garnish for broccoli served on a sauce made with Gouda and Parmesan cheeses.
Issue #135
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
10/05/2011
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
10/07/2010
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Issue #133
09/17/2010
Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio.
Issue #132
07/13/2010
Refreshing molded salads like this one were wildly popular when a version of this recipe was first published, in Knox Gelatine: Dainty Dishes for Dainty People.
Issue #131
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