A riff on chicken Dijon, a classic pan-cooked dish involving mustard and heavy cream. You'll need 18 (8-in.) skewers; if they're wooden, soak in water for at least 1 hour before grilling so they don't splinter or burn.
So I admit it: I haven't liked salads really until recently, and I'd be lying if I said the 'recently' part of that statement wasn't due to losing some of the
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.
This lamb burger is inspired by one of my favorite vacations: Santorini and Paros, in the Greek islands, where I ate some of the best food of my life. The lamb burger is simple: ground lamb, grated...
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.
