这panini-style圣dwich pairs the earthy flavor of the portobellos with the mild, tangy goat cheese and salty, robust green-olive pesto.
Creamy mozzarella is a good foil for the salty, smoky bacon in this grilled version of a BLT. Before cooking, remove any tough stems from the spinach.
This recipe, excerpted from the cookbook Dessert Express, is an elegant take on the ice cream soda, with a scoop of vanilla ice cream and a handful of raspberries floating in…
This recipe, excerpted from the cookbook Dessert Express, is a simple way to dress up cantaloupe for a dinner party-worthy dessert. Chilling the bowls in the freezer makes the dessert even…
This recipe, excerpted from the cookbook Panini Express, does wonders for the familiar meaty hero sandwich just by pressing and grilling it. Warmed up, the deli ingredients just taste better. Of course, starting with the…
A classic Croque Madame is a grilled cheese sandwich with a fried egg on top. In this version, the soft yolk becomes a delicious sauce for an open-faced sandwich of…
This easy recipe combines three quintessentially Italian foods into a satisfying sandwich. Gorgonzola dolce is a creamy, mild, spreadable version of the famously pungent blue cheese.
Excerpted from the cookbook Panini Express, this sandwich is a tribute to Buffalo's favorite chicken wing recipe. If you don't have any leftover barbecued chicken, plain cooked chicken will do, especially when…
Quicker than rice pudding (you can have this on the table in 15 minutes flat) and just as comforting, this recipe, excerpted from the cookbook Dessert Express, can be varied to…
Here's a quick and tasty way to get that beloved corned beef and cabbage combination (with melted Muenster as a surprise ingredient) in a toasty sandwich everyone will love.
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