This recipe for extra cheesy Hasselback potatoes turns a sophisticated classic into the ultimate comfort food, tender on the ...

Everyone has a go-to grilled cheese technique. Some swear by mayo instead of butter on the bread for better browning; others will only use a specific kind of cheese (many insist that American cheese ...

Stir in the butter and cheese, season with salt and pepper and ... Cut the polenta into 1-inch-thick slices. In a large non-stick skillet, melt butter in olive oil. Fry the polenta slices over ...

Drummond's recipe is definitely cheese-heavy ... two thin slices of tomato, two slices of cheddar cheese, and the onions. Before cutting up and adding the chiles, I removed the blackened skin ...

A classic American recipe that packs sliced, fried rib-eye steak in a traditional hoagie-style roll and smothers it in onions, peppers and cheese. The seasoning is Blake's top secret, but feel ...

For me, there's nothing better than sinking your teeth into a big sandwich for lunch. But sometimes I get a little tired of ...

Chef Linda Paetz is a graduate of Monroe County Community College’s former culinary program, and she’s taught classes at MCCC.