Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the "Superiority Burger Cookbook" (W.W....
Author: Alexa Weibel
The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter....
Author: Sohla El-Waylly
This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For...
Author: Dorie Greenspan
Stuffing flatbread with feta and herbs adds great flavor and an herbal, creamy surprise if you don't know what's in them. Feel free to use this recipe as a jumping off point for your own stuffings. The...
Author: Melissa Clark
Torta ahogada, which translates to drowned sandwich, is a staple across Guadalajara, Mexico. Birote salado is the bread typically used for this stuffed, smothered sandwich, partly because its salty sourdough...
Author: Jocelyn Ramirez
There are other options besides fried falafel or spit roasted lamb to fill a pita. A less well-known filling is an herb omelet, called ejjeh in Lebanese cuisine. This version -- made with lots of chopped...
Author: David Tanis
These sandwiches are not dainty pinkie-in-the-air nibbles, but hefty pork belly tea sandwiches that cater to hearty appetites and cold beer. Zak Pelaccio, the chef and an owner of Fatty Crab, a Malaysian...
Author: Florence Fabricant