Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.
A layered casserole with a jalapeno-spiced ground beef filling topped by a cheddar mashed sweet potato crust. This packs a great blend of southwest flavors to help elevate the classic to a whole new level of deliciousness.
[Photographs: Elizabeth Barbone] I think of tarts the same way I think of sandwiches: you can fill them with almost anything and they taste great. And just as a good sandwich requires good bread, a tart needs a good crust....
t's a uber creamy cheesecake, probably the creamiest I've ever had, so when you fold the caramelized bananas into the cheesecake batter, then bake in a water bath, it comes pretty close to a smooth, creamy banana pudding texture.
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors.
Not just for cowboys, packaged dried beef makes a wonderful starter for this dip, with smoky adobo chiles, toasted pecans, and melted Monterey Jack cheese.
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