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Yesterday was April Fool's Day, and today is National Peanut Butter and Jelly day! To celebrate, I've put together a little quiz that tests your knowledge of the classic children's sandwich. If you love fun foodie facts, take the quiz now!
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One of my favorite things about major holiday feasts is getting to make sandwiches with the leftovers. But while the post-Thanksgiving sandwich is probably the most popular, I think Easter is underrated in this regard. So for this 'Wich of the Week, I thought I'd do something a bit different and show you how I transformed my Easter ham and side dishes into a sandwich.
This probably isn't a sandwich you'd make from scratch â€" the individual components ...
I'm always looking for unexpected things to put between two slices of bread, so when GiggleSugar let me taste her asparagus panini the other day, I couldn't wait to create a similar concoction. The secret, she said, was truffle-infused Parmesan cheese she got at Bristol Farms, so I picked some up and put together my own version of the sammie.
Asparagus is both in season right now and good for you, and today's 'Wich of the ...
As I've mentioned before, one of my favorite sandwich shops in San Francisco is Estela's. The sandwiches are huge, fresh, relatively healthy, and easy to re-create at home. That said, I just couldn't resist bringing you one more sandwich from my recent Estela's excursion.
Unlike the vegetarian-friendly Carrot sandwich, today's 'Wich of the Week is designed with barbecue lovers in mind. Called the Smokey Sherm, it combines smoked turkey, smoked gouda, and barbecue sauce for a ...
Rachael Ray recently had Tom Colicchio as a guest on her show. He teaches her the craft of sandwich making and provides a couple of great tips. Watch the video and answer me this: does Tom seem a little uncomfortable next to Rachael? Or is she incredibly nervous being in such close proximity to a top chef? â€" Amuse-Biatch
I love making a classic sandwich â€" in this case, the BLT â€" more exciting. I almost always add avocado to my BLTs and I jazz up the mayonnaise with herbs or spices. For this kicked up BLT, the mayo is mixed with garlic, fresh lime juice, and chili powder. The recipe has you cook the bacon on the stove, but for a mess-free variation, bake it in the oven on a cookie sheet covered with parchment paper for 15 ...
When a recipe calls for cilantro, I'm always forced to buy way more than I'll ever need, which leads me on a search for even more cilantro-centric recipes. That was the catalyst for today's 'Wich of the Week, which features an unorthodox combination of mango and avocado on healthy multigrain bread.
This vegetarian sandwich has a refreshing tropical flavor that's alternately tangy and mild. The creamy avocado balances out the zip of the lime and the sweetness of the ...
In case you haven't noticed, we really like sandwiches around here. In fact, I just went through a phase where I wanted sandwiches for dinner instead of "real" dinner.
However, while most people like them, I know that there are a few who don't appreciate them. When YumJimmy and I first met he actually never ate sandwiches. It was the most baffling thing to me!
So tell me, are you a sandwich lover, or a sandwich hater?
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Is there a more heavenly word combination than grilled cheese? I'm a sucker for any variation of toasted bread and melted cheese, but this mozzarella and pesto version looks to die for. â€" Vicarious Foodie
Unlike my past 'Wich of the Week recipes, this sandwich depends not on a perfect blend of flavors or expert construction, but on a single, superb ingredient served without flourish. In this case, it's pulled pork, and not just any pulled pork â€" this recipe comes from renowned chef Michael Mina, and it's mouth-wateringly good.
The pork is incredibly easy to make: You just coat a pork shoulder with Mina's special rub and slow-cook it for about five hours. ...
Tuna salad is one of the great sandwich standbys, but the usual mayonnaise-laced version can get old, not to mention unhealthy. For something slightly more sophisticated, I've been making this Middle Eastern-inspired version, served open face on crusty Italian bread.
Since I had lots of olives after making muffalettas, I decided to make the Mediterranean Tuna Melt today's 'wich of the week. It mixes canned tuna with chickpeas, green olives, and capers and uses a mustard and olive ...
In continuing celebration of the Lunar New Year, today's 'Wich of the Week hails from Vietnam, which kicked off the 15-day Tet celebration last week. Bánh mì sandwiches are like the Vietnamese version of a sub, and a delicious side effect of French colonization.
The best thing about bánh mì? They usually cost less than three bucks. But even if they weren't such a bargain, bánh mì would easily be one of my favorite sandwiches. For my latest ...
There is nothing as simply delicious as melted cheese and crispy bread. There are thousands of variations of cheese, bread types, and tasty extras, but recently I was dazzled by the grilled cheese on the cover of Gourmet magazine's February issue. Presented on a clean white plate with a pretty blue background, their uber grilled cheese features escarole, onion jam, and tallegio.
Unfortunately, I couldn't find onion jam nor tallegio, but luckily the recipe states the next best options ...
Yesterday was Super Tuesday and Fat Tuesday, so I decided to celebrate with the super-fat New Orleans sandwich known as the muffaletta. Though lesser-known than the Big Easy's other big-bread creation, the po'boy, today's 'Wich of the Week is just as beloved.
Invented about a century ago by the French Quarter's Central Grocery, this sandwich is made on massive rounds of Italian bread cut into quarters; one sandwich easily feeds two to four people. I've never ...
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