Place the quiche on the preheated baking sheet and bake for 40 to 45 minutes until puffed around the edges and the center is set. Let cool on the baking sheet for at least 30 minutes before slicing ...

As the child of Italian parents, Tom Valenti recalls a refrigerator permanently stocked with charcuterie, cheese and ...

Finally, for the filling, there's diced ham and shredded Gruyère cheese. Add the flour, eggs, and a splash of the milk to a mixing bowl and whisk to combine. Gradually add the remaining milk ...

Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up.

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

Divide the ham and cheese among the pastry strips, laying them along the length of each strip but stopping at the border. Fold the slices as needed to fit inside the edges. Starting at the bottom ...

Spread the mustard on one side of the pocket and place a slice of ham and cheese inside ... or until the filling has melted. Batter up! Get the lemon and sugar ready for Shrove Tuesday ...