In France, these toasted cheese and ham sandwiches are very popular. Good with a green salad and French fries or potato chips.
Seared Albacore with Ratatouille
"Oh wow, I love it! And I can relate too - I eat all I can of summer albacore, and I've got a fig tree and a garden - so I too have to figure out how to use 50,000 lbs of garden produce - sadly, or maybe not so sadly, 1/2 seems to go to deer, slugs and other assorted pests, but that still leaves me with more than enough." - drfugawe
"These were so yummy and easy to make. I made them gluten free by using 1/4 cup coconut flour, 3 cups Bob's Red Mill All Purpose Gluten Free Flour and 4 tsp xanthum gum. I had to add extra water to get the right dough consistency. I made these as an entree so I made 12 but made them twice as large. My kids loved these - they ate 2 each!" - ckhadakkar
"I decided to make this recipe to use up some cabbage I had. I love Indian food and had all the ingredients on hand, and it sounded healthy. It is so much more than I was expecting after reading the ingredient list and recipe. Authentic and flavorful! I loved how it wasn't oily, but had lots of flavor. I had it with some vegetable pakoras and rice, and it was just perfect. Thanks for sharing, Anupy...I need to get your cookbook!" - catbear
Turkey and Corn Chowder with Barley
"I did an online search for Turkey Chowder and this one popped up with the others. All the others I looked at sounded so typical and boring, so I thought I'd try one with some heat in it. This was so good I couldn't stop eating it. The heat from the peppers is subtle, but definitely wakes up tastebuds I haven't used in awhile. Thank goodness I made a huge batch, I woke up this morning thinking about it! I now subscribe to Cookstr and will come for inspiration whenever I'm ready to cook." - MFrisk
Steamed Chicken Breasts with Scallion-Ginger Sauce
"This is the best secret sauce hardly ever spoken of. I grew up eating this with our dim sum and shrimp balls at my family's favorite Chinese restaurant in the Philippines, Peacock. This is honestly the best savoury sauce in the world for me. It goes superbly with almost everything...My siblings and I used to fight over this sauce!" - tjdonavita
Merguez Sausage with Fennel and Couscous
"This is a meal in itself that doesn’t require anything else. I first tasted merguez sausages, which are made with lamb or beef, deep in the souks of Marrakech when I was there years ago for a photo shoot. It’s a thin, long sausage that is very spicy and adds incredible flavor to any dish."
Creamy Polenta with Mushroom Sauce
"The traditional Abruzzi way to serve coarse ground polenta is sulla tavola, on a board. The polenta is cooked to a creamy consistency, poured on a board at the center of the table, and then topped with tomato sauce and finished with freshly grated Parmigiano cheese."
Rockin’ Porchetta with Fall Veggies
"What is totally unique in my version is to cook the pork on a bed of autumn vegetables—they soak up the lovely pork juices and help create the ultimate one-pot dinner for a crowd. Be sure to save some leftovers for a sandwich the next day!"
"Amazing! Resist the urge to overmix, they will be much fluffier if not handled like cookie dough. I made half a batch with fresh blueberries that I had thrown in the freezer for 20 mintues prior to using them to ensure they didnt just mush. Instead of mixing them into the dough, when i rolled out the dough I dropped them on before folding over and rolling again. I felt like they were more evening distributed this way. Outstanding recipe." - escott4787
Fresh Basil Ratatouille
"Wonderful! I am a vegetarian and my husband a meat lover, so I am always looking for dishes that I can easily add a protein to. I served over fresh baked french bread and topped with fresh parmesan cheese. I also used fire roasted tomatoes, as suggested, and it definitely added dimension to the dish." - escott
Gigi Tagliatelle Bolognese
"This is a simple, great recipe for bolognese. I made it with the milk, which is traditional, and it came out hearty and yet delicate. The fresh herbs, especially the rosemary, gave it a nice depth of flavor. I used ground pork, but would probably do the combo of ground pork and pancetta next time to help the pork stay a bit moister." - Atacat
YOUR TOP PICKS:
Banana Layer Cake with Fudgy Frosting or Tangy Vanilla Frosting
"In the spirit of diversity and to satisfy readers who might want an alternative to chocolate, I developed a vanilla frosting for this cake. Mixing sour cream into a traditional butter-confectioners’ sugar frosting refines its overtly sugary nature and adds a subtle tang that balances well against the banana."