These aren’t just good “for Delaware” or good “for a small-town bakery” – they’re objectively, universally, transcendently good. The kind of good that would make a French pastry chef nod in approval.

A Marsala pan sauce is obligatory. We opted for a medium-rare, inch-thick rib-eye steak, cut into thin slices after cooking for piling onto mozzarella-topped bread that’s been broiled to make the ...

Making homemade pita bread from scratch can be tricky. Luckily, you can use store-bought pizza dough to make your own pitas ...

Get ready to elevate your grilled cheese game with this incredibly flavorful and vibrant Mediterranean Spinach Grilled Cheese ...

For seafood lovers, the grouper sandwich showcases Florida’s favorite fish, whether broiled, blackened, or fried, served on ciabatta with lettuce, tomato, and tartar sauce. The BLT achieves the ...