Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
Author: Brother Victor-Antoine d'Avila-Latourrette
Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes...need I say more?
Author: Janneke Vreugdenhil
Author: Gertrude Burnom
Author: Mary McCartney
Author: Donna Spivey
Author: Kris Wessel
Author: Kemp Minifie
We've put a spring spin on the spinach-artichoke dip, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the...
Author: Andrew Knowlton
Author: Andrew Knowlton
Author: Melissa Roberts
Author: Nancy Oakes
Give this grilled cheese a fennel flavor.
Author: Amanda Denton
Do-ahead appetizer for entertaining! These flaky, cheesy bites are easy to make and store well.
Author: Land O'Lakes
Author: William Detraz
Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.
Author: Ian Knauer
This recipe is old-fashioned mac and cheese, without a heavy white sauce to make first. The combination of evaporated milk and egg replaces the flour as the thickener; canned milk does not curdle as fresh...
Author: Beth Hensperger
Stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms, this incredibly filling omelet should be cut in wedges for multiple servings.
Author: Nick Korbee
Author: Gina Marie Miraglia Eriquez