Sandwich

This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

This is also great with maple syrup; you can use any kind of pear or apple, too.

You know what most chicken salads are missing? Crunch. Not this one!

This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

These fillings would also work wrapped up in a tortilla or lavash.

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.

Breakfast just got a major upgrade.

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.

This toast also works well divided into fourths and served as an appetizer.

Black pepper with fruit? It works—trust us.

Not into kale? Use chard or another hearty green instead.

This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Taste a fig first to see how sweet it is... and thus how much honey you want to add.

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor