Vitaly Paley, the chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission. Pairing moist chunks of crab with brioche, truffle butter and nutty Gruyère cheese easily snagged him a first-place prize.
This collard greens with smoked turkey recipe delivers tender meat and perfectly seasoned greens infused with smoky flavor. Save the cooking liquid for soups and other recipes.
Crunchy vanilla crust gives these sweet rolls their namesake seashell appearance. They are popular in Mexico for a light breakfast, served warm with a cup of coffee.
The burger at Tyler Florence's Wayfare Tavern in San Francisco is called Le Grand with good reason: It's a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery's triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.
This easy overnight breakfast casserole will become your new go-to recipe any time you have company in town.
This gorgeous open-face rye sandwich from chef Claus Meyer of the Great Northern Food Hall in Grand Central Station makes for the perfect light lunch or, when cut into smaller squares, an impressive hors d’oeuvre.
These turkey sloppy joes take the classic comfort food in a bun and tweak it, swapping the ground beef for turkey, and adding fresh bell peppers and onions for wonderful flavor and crunch.
Chef Iliana Regan of Chicago's Elizabeth restaurant is a whiz with bread. She has perfected brioche—a bread that is definitely a time commitment to but so worth the wait. With a golden crust and buttery, tender crumb, this is one of the most delicious breads you can make.
The byline for this recipe was updated on 5/6/2021. Jessica Koslow started making jam in Los Angeles and soon developed such a huge following that she had to expand her business; thus, Sqirl was born. This recipe is just one of the showcases for jam you'll find there.
At Goldenrod Pastries in Lincoln, Nebraska, everything is without gluten and dairy, and many pastries are vegan or nut-free. Dietary challenges led chef-owner Angela Garbacz to fall in love with what she calls “diet-inclusive baking,” and to fill her shops and her new cookbook, Perfectly Golden, with treats everyone can enjoy. This completely vegan savory babka relies on almond milk and vegetable oil for richness, while the pesto that's braided into it leans on fresh herbs, peppery arugula, and plenty of garlic for flavor. The babka dough is well hydrated, resulting in a moist loaf with a well-developed crumb. Trust us, you won’t miss the butter.
