Sandwich

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

IF YOU MEET A CZECH TEXAN, he or she will politely inform you it's incorrect to use the term sausage kolache when referring to a sausage-stuffed kolache. When you scrunch up your face with confusion, the person will then kindly explain that the correct term for this savory pastry is klobasnek. But wait, let's back up here for a minute. If you're not familiar with a kolache, then you may be wondering what the heck I'm talking about. Allow me to explain. A kolache is a sweetened yeast roll that's been stuffed with a fruit, cream cheese, or a poppy seed filling. The roll is either square or round, and there's a well in the center to contain the filling. With a klobasnek, the dough is wrapped entirely around the filling, and the only way you can tell what's inside is to take that first bite. You find these pastries all over Texas, though they were first introduced in Central Texan Czech communities, such as the small towns of West and Caldwell. While the origin of the term klobasnek for the sausage-stuffed version is a little vague, The Village Bakery in downtown West has claimed provenance for the term. What's interesting, however, is that these Czech pastries are more associated with Southeast Texas than with Central Texas. The two pastries are different things, but some people still insist on calling them sausage kolaches. This doesn't bother me, but I can see how it could upset some linguistic purists. No matter what you call them, however, they are good. I like to eat them for breakfast, warm from the oven when the cheese is still melted and the sausage juicy with a snap. Though they are still good a few hours later at room temperature and can easily be reheated, too.

A new favorite recipe for pear lovers, this appetizer is incredibly delicious...and can be prepared in a snap! The balsamic glaze is the perfect complement to the sweet pear and salty goat cheese.

Our mini-burgers have exotic spices and herbs to make sports day gourmet.

Fried chicken on a hot buttered biscuit—what's not to like?

The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.

These flavorsome burgers are ideal for relaxed family meals and offer a good hit of mood-lifting tryptophan.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn't dry out.

Hot, hearty and, yes, sloppy. This flavorful favorite is a meal in a bun. Serve it up and watch your family run to the dinner table.

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Like most recipes in this book, this salad can be altered endlessly and tweaked to your liking. Have a cup of kale left over from dinner? Dice it and mix into your fish salad for an added boost of flavor, fiber, and vitamin K. Or try adding some of your favorite hot sauce to this recipe and serve it on whole grain crackers as a snack or hors d'oeuvre. The options are endless.

A sensuous variation on the theme of bread and chocolate is a silky ganache flavored with a garlicky Cuban-style olive oil mojo, smeared over slices of Cuban bread. Because the ingredients are so few and basic, it is important to use a not-too-bitter premium chocolate. I also like the effect of a mellow Spanish extra-virgin olive oil made with Arbequina olives, with their slight accent of apple peel. Sea salt sprinkled on the bread right at the moment of serving brings out all the flavors.

Lucy's Whey The grilled cheese sandwich at Lucy's Whey has garnered an extensive group of followers. These devotees appreciate the careful attention that goes into each bite. With so few ingredients, each one should be extraordinary. If you follow this advice at home, you will see how a humble cheese sandwich can turn heads. You can make as many sandwiches at once as you have room for on a panini press (or in a ridged grill pan weighted on top with a skillet).

Feed this luscious sandwich to your egg-eating veggie friends when they get a burger craving, and they'll likely think twice about ever ordering a veggie burger–puck again. When you eat it, it drips and spills everywhere in a decidedly appealing way. NOTE: The bun must be fresh. Really fresh. A stale bun will wreck this sandwich.

I insisted that the theme of my coming-of-age party be mocktails and canapes because I wanted to be grown up, and had often seen my mum eat canapes at parties. My Rose Beef Bites are delicate and also delicious, with beef and horseradish being lifelong friends. Spending a tiny amount of time to be sure the beef looks pretty makes these canapés stunning to behold. Assemble the beef before the party, so then it's only a matter of spread, drop, serve, and smile!

This Mexican-inspired torta is stuffed with turkey, lime, cilantro, and pickled red onion.