The Irish are famous for their smoked salmon, so it’s a natural for a St. Patrick’s Day party. Of course, you don’t have to use Irish smoked salmon for these toasts; any cold–smoked...

Kale and cauliflower get cozy in this gratin. The crisp, cheesy breadcrumbs and silky béchamel sauce are the perfect bedfellows for these vegetables.

On their own, roasted mushrooms are golden, buttery, and delicious, but we’ve gone a step further and jazzed them up by showering them with a blanket of crunchy, chile-flecked breadcrumbs....

The dish tastes as straightforward as it looks—tender chicken hearts dressed with a fresh vinaigrette.

This budino (“pudding” in Italian) is a refined take on bread pudding.

For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch.

Eating meat or cheese between layers of bread is practically an innate human behavior. These 12 delicious recipes show you why so many cuisines around the globe have some version of the sandwich....

A hot version of a quintessentially fifties cocktail—for lovers of mint and chocolate.

Marrying two New Orleans classics—the po’ boy and the muffuletta, it&8217;s battered, fried, and piled with a relish of olives, vegetables, and pickled eggplant.