Tuna-and-Apple Crostini
This lovely, sophisticated take on an open-face tuna sandwich includes sliced tart green apple and a little parsley. Try it with a sparkling rosé.
Fromage Fort
Fromage fort is the ultimate way of using leftover cheese. Pepin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese together with his mother's leek broth, some white wine and crushed garlic. These ingredients marinated in a cold cellar for a week to a week-and-a-half (he liked it really strong).
Spanish-Style Chickpea Quesadillas
This classic Mexican quesadillas with Spanish flavors, using salty Manchego cheese and sweet piquillo peppers.
Smoky Vegetarian Beet Reubens
With this sandwich, chef Todd Ginsberg proves that vegetarian versions of classic meat dishes can sometimes be just as delicious. Here, in place of the pastrami, Ginsberg sprinkles roasted beet slices with smoked salt, then serves them on buttered rye toast with all the traditional condiments, like sauerkraut, melted Swiss cheese and homemade Russian dressing.
Radish Tea Sandwiches with Miso Yogurt
You can use butter or full-fat yogurt instead of fat-free yogurt, and you can substitute sliced baby turnips or daikon for the radishes.
Chickpea Salad Sandwiches
We make his healthy vegetarian sandwiches with plenty of chickpeas, onion, lemon juice and dill.
Mortadella Reubens with Lemon Aioli
This clever take on the classic sandwich is enriched with melty brie and a garlicky aioli, making it great with a bright California white wine.
Brioche with Prosciutto, Gruyère and Egg
I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.
Blue Ribbon Barbecue Chicken Cheeseburgers
Inspired by a best-selling dish at Blue Ribbon restaurants in New York City, owners Eric and Bruce Bromberg recently opened Bromberg Bros. Blue Ribbon Fried Chicken. The menu includes a knockout chicken burger: "We'll pit our chicken burger against your beef burger any day," they say.
Braised Chicken with Oaxacan Chocolate Mole Sauce
Moles are the great sauces of Mexico, richly spiced and complex. With countless regional variations, they can be green, yellow or red, but the mole most familiar to Americans is the Oaxacan one made with a seductive addition of chocolate. Keep any leftover sauce in the refrigerator; it lasts and lasts and enlivens almost anything, from a seared pork chop to a soft-poached egg.
Spicy Sriracha Chicken Wings
These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favorite in the world. "We always have a couple of extra bottles at home, because my stepson blows right through the stuff."
Curry-and-Yogurt-Braised Chicken Thighs
The creaminess in this quick-braised chicen curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger and curry powder for immense flavor.
