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Deep Dish Quiche with Garnishes

You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy...

Author: Tara O'Brady

Gina's Arancini

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

Author: Anna Francese Gass

Grilled Ham, Cheese and Pickle Sandwiches

Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.

Author: Kevin West

Tomato Prosciutto Grilled Cheese

Author: Graham Elliot

Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.

Egg, Potato, and Prosciutto Pie

Author: Maggie Ruggiero

Clams in a Cataplana Casa Velha

Author: Jean Anderson