The air fryer is the answer to always crispy, always gooey grilled cheese sandwiches. Here’s how to make them — and maybe teach your kids to make them too.
Chef Diego Rodriguez shares recipes for ricotta pancakes, mascarpone cheesecake, Oaxaca-poblano spaghetti & an apple-cheddar sandwich.
Nadine Coyle thinks she and Jason Bell have traditional roles in their home as she mainly does the cooking and he goes shopping.
For many of us, corned beef tastes delicious every day of the year. But its popularity soars on Saint Patrick’s Day — Irish heritage optional.
A grilled cheese sandwich is certainly not the fanciest dish, but the most profound impact a movie has had on my cooking is a scene in which Jon Favreau’s chef shows his kid how to make one. I’m a butter guy (he uses mayo and oil), but slathering it on the pan not the bread, swirling the bread around the pan, letting cheese ooze out so it gets fried and pushing the cooking time until it gets crispy are all crucial elements in making cheese and bread plus fat equal deliciousness.
Peanut butter has been a great friend to me during quarantine, as I imagine it has for many people. Spread on the usual suspects, sure — apples, celery, toast — but also eaten alone, on a plastic takeout spoon while sitting on the couch, staring at a blank Google doc for the second consecutive hour. What did I learn during these long afternoons? A lot about myself. But also that peanut butter tastes good anytime, and on pretty much everything.
S'more, short for "some more," sure is a funny little name for a snack. But if anyone has earned the right to make some money off it, it's the Girl Scouts — a recipe for s'mores was included in the 1927 scouting manual "Tramping and Trailing With the Girl Scouts" alongside classic dishes like "Spotted Dog" and "Ring Tum Tiddy."
Best: The hyperefficient and undeniably tasty meat-bread-veggie assembler gives us a nemesis, “King of Cold Cuts” Tony Bolognavich, played by a very well-cast Brad Garrett (“Everybody Loves Raymond”). Bolognavich, more of a “Scarface”-style meat boss than a chef, laments the rise of the rival sandwich empire he calls “Jimmy’s John’s.” Sure, JJ’s hand-slices real roast beef, Bolognavich says, but “I got ‘turkey’ and ham made by science.” It’s fresh and funny as it underscores the Jimmy John’s strength: Its sandwiches taste like real food.
The veggie bacon gives the sandwich that smoky flavor. Top that with maple-mustard caramelized onions, tomato and peppery arugula lettuce, and I bet you can’t eat just one!
These hand pies pack in the very best parts of the classic breakfast sandwich, with a twist that makes them feel a little bit fancy.
Jackfruit in a can is becoming easier to find; look for it in the international aisle or at an Asian supermarket.