Author: Scott Winkelhausen
Author: Melissa Roberts
Author: James McNair
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
Author: Matthew Mitchell
Can be prepared in 45 minutes or less.
Author: Roberto Santibañez
Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches...
Author: Gina Marie Miraglia Eriquez
Author: Gordon Hamersley
This quick, easy, and delicious recipe features a seared whole piece of tuna loin that's seared on a grill and then cut into slices and slid into brioche buns. Okay, so these are also technically sandwiches....
Author: Terry Conlan
Author: Ira Freehof
Author: Rhoda Boone
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Author: Ira Freehof
Cutting slits into the bologna before cooking helps it brown evenly across the surface.
Author: Brad Leone
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Author: Kendra Vaculin
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger...
Author: Shahir Massoud