Provolone

The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead.

This bravura sandwich stimulates all the senses. Grilling eggplant instead of frying it adds lightness and smoky complexity.

Pile a few choice toppings on store-bought pizza crust and throw it on the grill for a magnificent—and easy—vegetarian dinner for a crowd.

Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat. Be sure to keep the rub recipe handy. The spice rub would also be great on steaks and chicken.

Later in the summer, you can use eggplant in place of the portobellos.

A bit of soppressata and cheese stuffed ingeniously between each leaf gives these artichokes a heartiness worthy of a special course. (Eat them as you normally would, scraping the leaf with your teeth—but in this case you'll get a mouthful of flavor-packed filling, too.) Using a pressure cooker speeds up cooking time and also results in incredibly tender artichokes.

A comfort classic meets a bar-food favorite. WHAT TO DRINK: Pabst Blue Ribbon, an old-school brew that's enjoying a cult revival, is a light and refreshing foil for this rich dish.

Make these sandwiches when you don't want to turn on the stove.

Sunday lunch. From Lake Austin Spa Resort in Austin, Texas. Chef Terry Conlan calls this hearty sandwich "a two-fisted meal," and it's a healthful one, too: The fat is almost exclusively the good, monounsaturated kind (from olives and olive oil), and the peppers and tomatoes deliver vitamin C and beta-carotene — both known to boost the immune system. The unusual addition of fig preserves gives the sandwich a Mediterranean flair.

When cutting the pockets for the stuffing, make them as large as possible on the inside without enlarging the 3-inch-long incision on the outside.

An Italian take on the Cuban sandwich called media noche ("middle of the night").

Here's a versatile recipe that can be served as a first course, a side dish or even a meatless main course. For extra flavor, add sautéed mushrooms, diced salami, crumbled Gorgonzola cheese or sautéed strips of bell peppers to the topping before baking.