This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in egg batter and fried like a Monte Cristo.
Author: Maggie Ruggiero
Author: Paul Grimes
Author: Andrea Albin
Author: Richard Blais
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Author: Amy Myers, MD
Indian-flavored hush puppies? Try them-we're sure you'll get hooked.
Author: Bon Appétit Test Kitchen
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
Scrambled eggs is a staple for breakfast, lunch or dinner. With this recipe, we show you how to make perfect scrambled eggs, every time.
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.
Author: Paula Disbrowe
Author: Lucy Metcalf
Author: Melissa Roberts
Author: Scott Peacock
Author: Catherine McCord
Author: Andrea Albin
Author: Catherine McCord
Author: Victoria Granof
Author: Kay Chun
Author: Tammy Moore-Worthington
A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.
Author: Carla Lalli Music
Author: Joanne Weir
Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you've got dinner.
Author: Anna Stockwell
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
Author: Brandon Wicks