by Samantha Lande in Restaurants, September 7th, 2016
by Bev Weidner in Family, Recipes, April 16th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Just like fashion trends, food trends sometimes follow the “everything old is new again” adage. Take the tuna melt, for example. This tried-and-true diner classic is back in style, albeit with a twist. Instead of serving the mayo-heavy tuna salads of the past, restaurants are reinventing the comfort food with stellar ingredients and a little less of the creamy goop. The combination makes for a stepped-up sandwich with a bit of nostalgia in every bite.
by Ricky Smith in Recipes, March 10th, 2016
It’s spring! Are you jumping up and down and dancing in circles and howling at the moon like I am? No?
… Really? Just me, huh? OK.
Well, now that it’s spring, I feel like eating a smidge lighter. Not too much lighter … don’t get sad. But something slightly more springy and festive and moon-howly (yes, it’s a thing). And, on top of that, there’s BREAD here. Oh sure, now you’re dancing.
by Maria Russo in Community, January 17th, 2016
When it comes to sandwiches, you can skip the bread in favor of a wrap or skip the meat in favor of hearty veggies, but you absolutely, positively cannot skip the cheese. It’s the glue that holds everything together and usually the best part of any between-the-bread meal, so do yourself a favor and indulge in one of these masterfully cheesy creations.
Mac and Cheese Grilled Cheese (pictured above)
No need for spoons with your mac and cheese when you’ve got Jeff Mauro’s recipe. Refrigerate a sheet of mac and cheese before you add two slices of bread, more cheese and bacon. Cheese level: expert.
by Guest Blogger in Restaurants, July 19th, 2015
Creamy, warming and oh so cheesy, this week’s Most Popular Pin of the Week, an easy-to-make Tuna Melt, is a tried-and-true comfort food. Instead of using traditional white bread for the base, the chefs in Food Network Kitchen swap in English muffin halves, and they pile them with a celery-and-onion-studded tuna salad laced with rich mayonnaise and whole-grain mustard to create hearty open-faced sandwiches. After a quick broil in the oven, the shredded cheddar melts into an ooey-gooey blanket.
For more satisfying recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Tuna Melt
by Maria Russo in Community, Shows, June 23rd, 2015
By Drew Lazor
Who’s got the best cheesesteak? It is a question that nags many a native Philadelphian, particularly when out-of-towners visit. After all, the elemental combo of griddle-cooked beef, gooey cheese and onions (gotta get onions), stuffed into a long roll, is our most-famous culinary export. Attempting to answer, beyond a shadow of a grease-dripping doubt, is a good way to drive yourself crazy, to say nothing of the damage to your waistline. Instead, let’s look at 10 of the area’s most-distinctive cheesesteak makers, all of whom provide a serious napkins-so-necessary experience.
(Note: For the purposes of this feature, we’ve decided to relegate Pat’s and Geno’s, South Philly’s world-famous dueling cheesesteak specialists, to “Hall of Fame” status. Sure, you should try them — but try these, too.)
Check out the full gallery for all 10 ’steak-savvy spots.
by Maria Russo in Recipes, March 23rd, 2015
A far cry from ordinary PB&Js, the next-level sandwiches popping up at restaurants across the country are no longer relegated to combinations of squishy bread and moist cold cuts; instead they’re piled high with everything from runny egg yolks to pickled vegetables. On yesterday’s brand-new episode of Guilty Pleasures, Rachael Ray and Curtis Stone faced off in a battle of the between-bread beauties: She showed off one craveworthy selection featuring a heaping helping of french fries in the middle, and he opted for another creation, which came compete with seemingly all of the Italian meats at the deli.
Recently Food Network asked you to tell us about your best-ever sandwich eats, and in true superfan fashion, you delivered in droves, with comments and photos of piled-high plates that range from wake-up-worthy breakfast bites to a super-meaty selection. When it comes to all things on bread, there’s no denying you all know how to indulge. Keep scrolling below to see FN Dish’s favorite selections.
by Maria Russo in Community, March 15th, 2015
No matter if you eat lunch at your kitchen table at home or at your desk at work, the key to enjoying your midday meal is embracing variety, especially when you’re cooking meatless meals. From salads and sandwiches to microwaved dinner leftovers, just a few tweaks to your usual standbys can create an all-new meal, like Tyler Florence did in his next-level egg salad sandwich.
Remember the gooey egg salad sandwiches you used to find in your lunchbox, those smushed between two slices of mushy bread? Tyler’s version is nothing like those. He starts his Egg Salad Sandwich with Avocado and Watercress (pictured above) by just roughly mashing hard-boiled eggs, not pulverizing them into a too-soft smash, before adding a few dollops of mayonnaise and Dijon for added richness and subtle tang. By building this sandwich on toasted whole-grain bread, Tyler guarantees a welcome crunch in the sandwich, which he layers with cool avocado and, in place of traditional lettuce, fresh watercress. If you’ve never before cooked with watercress, give it a try the next time you’re at the store; this leafy green is a tad bitter, so it’s a go-to for offsetting the creaminess of the eggs and avocado.
by Marisa McClellan in Recipes, February 20th, 2015
When it comes to finishing touches on a plate, there’s not much that doesn’t benefit from an egg on top, including this week’s Most Popular Pin of the Week. Without an egg, France’s version of a specialty ham-and-cheese sandwich is a simple croquet monsieur, but when dressed up with golden, runny egg, this richly indulgent sandwich layered with indulgent, creamy bechamel sauce becomes an over-the-top beauty called a croque madame. Follow Alex Guarnaschelli’s lead and opt for Gruyère cheese to add a rich, nutty taste to the sandwich.
For more ways to celebrate the everyday egg, check out Food Network’s Put an Egg on It board on Pinterest.
Get the Recipe: Croque Madame Sandwich (pictured above)
by Allison Milam in Recipes, January 6th, 2015
Most of the time, I cook simply out of basic necessity. I spend a goodly amount of time thinking about food because (like all people) my husband and I need to eat and I prefer that we eat things that are budget-friendly and relatively healthful.
However, sometimes I choose to cook because I’m looking to experience new flavors or I want to recall an experience I had sometime in the past. Food is a far more affordable way to “revisit” a familiar town or region than buying a plane ticket and is decidedly more instantaneous to boot.
Whether we’re cutting carbs, going gluten-free or scaling back on sodium, fewer loaves of bread are landing in our shopping carts these days. But what does that mean for our favorite hand-held meal, the sandwich? Though you might think that a sandwich, by definition, requires two slabs of bread, these breadless creations prove your sandwich days are far from over. Cutting out the loaves, buns and slices? These ingenious substitutes are the best things since sliced bread: