The ingredients couldn’t be simpler: a long bun resembling the baguette, scorched until crispy, button mushrooms, cheese and a swirl of ketchup on top. Zapiekanka first appeared in Polish bars in the ...

Once you've formed an enclosed ramekin, fill the baguette bowl with anything from grains to cheese to vegetables before popping it into the oven. Baking the bread will crisp up the crust, seal the ...

Usually, if you plan to serve your sandwich hot, you'll want to toast your bread. However, there's an exception: If using a ...

Season with a good pinch of salt and pepper. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred.

Tuna or porcini pate pair well with raw vegetables, salmon rillettes are best served with toasted baguette slices and horseradish cream tastes delicious on just about everything. We prefer cured ...