The first thing I made after getting back from Rome. A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite.
Get your family's favorite steakhouse sandwich on your menu with roast beef with mushroom and onions and topped with melted Cheddar on a hearty sub roll.