Author: Stuart Faber
The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry - it won't overflow. Also, switching sides, these...
Author: Emeril Lagasse
Author: Pat Neely
Author: Greg Sonnier
Author: Gina Marie Miraglia Eriquez
Author: Madeline Sims Ford
Author: Carla Snyder
Author: Maggie Ruggiero
Author: Julia Shure
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all...
Author: Chris Morocco
This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with thick, sweet rings of pan-seared onion.
Author: Anna Stockwell
Author: Fran McCullough
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman...
Author: Janet Taylor McCracken
Author: Amy Traverso
Author: Deborah Thomas-Gruby
Author: Irma S. Rombauer
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not...
Author: Elizabeth Green
Author: Susanne Solberg
Winter's answer to the grain bowl, this feels super hearty and satisfying.
Author: Claire Saffitz
Juicy ripe tomatoes and sweet summer corn freshen up this naturally gluten-free take on the old-school Southwestern cornbread-topped casserole.
Author: Anna Stockwell