Creamy smoked gruyere and tangy paprika-spiked pesto are the perfect complements to grilled zucchini for a weeknight panini. But don’t let the vegetarian nature of the sandwich fool you – it is hearty!
A visiting Gen Z bestie created a marriage of fettuccine alfredo and shrimp scampi with a lemony garlicky mushroom-laden pasta dish that wowed us in the Glover Gardens 2.0 kitchen.
Zippy Southwest pulled pork made in the slow cooker is savory with a rich, deep taste, but it’s not overly spicy. And what’s really cool is that it’s super easy!
A guest recipe for Sandwich Wednesday that bears some resemblance to a muffuletta, but only as a distant cousin. I present to you The Sandwich, from Stacy.
Here’s an easy, foolproof, delicious and quick way to cook shrimp: roasting it in a very hot oven. And then you can use it in a variety of dishes, like this lovely salad.
Burgers are classic comfort food, a warm and satisfying heartland-conjuring entree you can eat with your hands, accompanied by sides you can also grab and gobble. We’ve perfected our recipe in a dozen years of cooking together.
Tender, succulent bites pack a one-two flavor punch of spicy-sweet and an aroma redolent of the Caribbean – this dish is a keeper. The jerk sauce and marinade are fabulous with poultry, but also with other meats and grilled veggies.
This sandwich is delightfully easy, with a very sophisticated taste. The crunch of the fresh cabbage and brightness of the mint are the perfect compliment to the juicy earthiness of the onions and steak.
Der Red Baron recipe: a triple decker of turkey breast, lean corned beef, Swiss cheese, crisp lettuce, tomato, sauerkraut and thousand island dressing.
