Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
Author: Chris Morocco
Author: J. M. Hirsch
Author: Faye Levy
Treat this recipe as a basic template from which to have a blast mixing and matching different meats with different cheeses. The Parmesan is a must and not an option to switch out; it's the magic ingredient...
Author: Gina Marie Miraglia Eriquez
Author: Richard Blais
Combine smoky Provolone and bitter broccoli rabe in this panini sandwich.
This sandwich combines the classic combo of pork and fennel, some heat from the red pepper flakes, and a gorgeous golden sunny-side-up egg. Perfect with English Muffins and a giant cup of joe.
Author: Dennis Prescott
Author: Marge Perry
Author: Lorna Sass
Cutting slits into the bologna before cooking helps it brown evenly across the surface.
Author: Brad Leone
This classic sandwich finds a way to balance vinegar-rich sauerkraut with smoky turkey.
Author: Melissa Roberts
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed...
Author: Tyler Kord
These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.
Author: Victoria Granof
Author: Susan Haskell
Author: Marge Perry