To take the sandwiches on a picnic, use ciabatta rolls-they will stay firm despite the mayo.
Author: Bon Appétit Test Kitchen
Author: Stephanie Pierson
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Author: Anissa Helou
Author: Scott Peacock
Author: Kate Fogarty
Author: Suzanne Goin
Author: Thomas R. Fox
Author: Lillian Chou
Author: Janet Fletcher
Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans)...
You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.
Author: Chris Morocco
Author: Eloise Davison
Author: Joyce LaFray
Author: Rick Rodgers
Author: Donald Link
Author: Annie Somerville
If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.
Author: Angela Dimayuga
Author: Melissa Roberts
Author: Geoffrey Zakarian
Author: Jennifer Iserloh
Author: Bobby Flay
Author: Gil Marks
Author: Donna Goodwin
Author: Robert Sternberg
Author: Bob Sloan
Author: Joseph Gomes
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey