This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Roberto Treviño
Author: Emily Connor
Author: Wendy Giman
Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken to moisten, flavor, and glaze it.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Jennifer Iserloh
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Scott Peacock
Author: Ruth Cousineau
Author: Frank Stitt
Author: Paul Johnson
Author: Catherine McCord
Author: Adam Perry Lang
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Author: Andy Baraghani
Author: Wendy Giman
Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.
Author: Todd Richards
Author: Marge Perry
Author: Duy Pham