Serious Eats - seriouseats.com

I think it depends on what's served. We have "chicken dinner," "lasagna dinner," "steak dinner," "breakfast for dinner," "chili supper," spaghetti supper," "soup and salad supper." "Lasagna supper" just doesn't sound right.

Quite good. This was my first time making borscht (and, I think, my first time eating it), and this couldn't be simpler—it's almost a one-pot meal. I ate it with parsleyed baby potatoes and black bread with mustard and pickles, and it was great. I also substituted a small parsnip for one of the carrots.

One small complaint: I used a whole lemon's worth of juice, and it still didn't have the sourness it's supposed to have. I'm guessing that lemons aren't the traditional method of imparting sourness, so I'm going to look at a few other recipes. Still, this one—with perhaps some small modifications—is a keeper.

I prefer an Achiote rub... looks similar, but better. Tastes better too.

I made this last night and it was delicious!! I may have used 9inch pan though because the bread crumbs were a little much. I love a crusty topping, but 2 cups plus cheese was a too thick. Great recipe and it certainly will serve 6

I love making skillet pastas like this one. Mac and Cheese in all forms is such a great go to. I've found that you can just make the white sauce, freeze it, and use it at any occasion. I usually just throw together this Skillet White Pasta with Veggies if I'm too lazy to make a beautiful topping like you did above. Looks great!

First of all, this dish looks outstanding! I'll give it a spin soon.

But...what's with all this cautionary advice about adding greens? This dish is a BIG butter, cream, and cheese carb bomb! Just relax and man up. Don't wimp out - leave the greens in the fridge - you won't explode. Imagine, a cool fall night, a glass of nice simple red wine and a big bowl of this...now you're living.

Next morning, get your butt up on the treadmill and have a salad for lunch. That's the way to do it!

The club sandwich is my favorite sandwich ever. I like the extra bread layer, but then again, I like bread. A lot. A real lot. :)

I love that site. WOOHOO Jennifer Hess!!!

I would have to go with the third slice since that's usually where I layer in some peanut butter!

I was under the impression that the third slice of bread was essential to the definition. Without it, the sandwich is not a club.

Also, with club sauce.

Yeah the components of a good club are thin slices of white (perhaps wheat) bread lightly toasted so they don't scrape your mouth up. If you have enough mayo (put on the bread when it is still warm) then it softens it a bit and you don't hurt yourself biting it. You need the third slice to make it a club, that's what it is. I've made a ton of clubs and when the proportions are right it's damn good.

FYI
While stuffing the pan crust with the cheese does sound delicious, it is logistically impossible.
The traditional stuffed crust pizza requires dough of a different texture, a more classic hand-tossed feel, so it can be stretched out over the pan far enough to tuck the cheese into the dough with enough room to stretch the excess dough on top of the cheese.
This feat is impossible with pan pizza, at least the Pizza Hut brand of pan pizza, because the dough is too fluffy and porous. If one were to stretch the dough, it would sink down and upon baking become a greasy crispy mess.
To perfect the cheese-in-the-crust plan, Pizza Hut would need to do a lot of research and development, and they're not into that.
But there are those breadsticks...

Apparently the first rule to being a successful vendor is to have three arms, as pictured in the first photo.