Ina Garten loads her kitchen clambake with kielbasa, clams, mussels and shrimp steamed in a leek and white wine broth for a taste of the sea without the sand.
This savory spin on baked French toast has all the components of the classic open-faced sandwich -- tender turkey, thick slices of white bread, meaty bacon and generous drizzle of Mornay sauce that's broiled until golden.