Forget everything you know about tuna cakes. Simple, cheesy and held together with hearty stuffing, these'll win over even those determined not to like seafood.
This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
I happen to love tuna. Now, I know not everyone is a tuna lover, but me? I could eat it every day. However, the same old tuna sandwich gets kinda old so in an attempt to be creative and throw
A breakfast that includes bourbon? There isn't much to think about when it comes to this. The only thing I'm thinking about is how quickly I can make another
This recipe is one of my favorites because I can make it in advance, store it in the fridge and just reheat it before my guests arrive. The best part is it tastes even better the next day anyway.
No matter the weather, Chinese hot pot is perfect for winter entertaining. The colorful array of meats, seafood, vegetables, bean curd and noodles dipped in a communal pot of simmering liquid is as simple as it is tasty.
