FoodCrowd: Upcoming stories

Pineapple-Glazed Chicken with Jalapeño Salsa

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Recipe from Bon Appétit

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Cube Steak with Mushroom-Sherry Sauce

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Cube Steak with Mushroom-Sherry Sauce Cube steak is a tougher cut of meat pounded to make it tender. We like it because it cooks quickly and is inexpensive—perfect for a weeknight dinner. Look for presliced mushrooms to save even more time on prep. Serve with: Mashed potatoes and grilled broccoli rabe.

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Grapefruit-Campari Granita with Vanilla Whipped Cream

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Recipe from Bon Appétit

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Broccoli Rabe & Orzo Salad

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Broccoli Rabe & Orzo Salad Lemon, oregano and feta add zing to broccoli rabe tossed with whole-wheat orzo.

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Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Recipe from Bon Appétit

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Chicken Parmesan Sub

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Chicken Parmesan Sub You may disagree on whether the chicken parm sandwich should be known as a “sub,” “hoagie” or “grinder,” but who doesn't love this neighborhood-deli classic? We've added some spinach and done away with all the greasy breading to make it more healthy. Make it a meal: The sandwich is filling and complete on its own, but...

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Broiled Oysters with Garlic Breadcrumbs

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Recipe from Bon Appétit

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Hilary’s Heavenly Eggs

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Hilary’s Heavenly Eggs This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta. Serve with: Steamed broccolini.

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British FlapJacks

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Recipe from Bon Appétit

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Coffee-Braised Pot Roast with Caramelized Onions

FoodCrowd — Fri, 12 Mar 2010 16:53:45 GMT

Coffee-Braised Pot Roast with Caramelized Onions This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and puree--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)

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