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.
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.
Learn how to make a homemade strawberry-flavored marshmallow for an amazing chocolate chip cookie sandwich that's coated in chocolate and sprinkled with freeze-dried strawberries.