In this class, Katie Lee and special guest Ryan Biegel will show us how to make the ultimate indulgent breakfast: custardy French toast stuffed with sliced bananas and plenty of rich chocolate-hazelnut spread.
This is my spin on a classic panelle sandwich where I add spiced oil inspired by Nashville-style hot chicken and sharp provolone, then cool it down with a garlicky ranch radicchio slaw.
Sometimes you just need a fried chicken sandwich, and this one will not disappoint. The chicken is moist and tender from the yogurt marinade and gets a little punch of heat from a spicy mayo. Everything is cooled down by the tangy, crunchy coleslaw.
This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. Roasted pepitas and hearty baby kale add texture and crunch.