Toast

This combination of rich, smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg.

The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.

Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.

Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.

Compound butters are a great way to add flavor in a flash. Try your leftovers slathered on roasted vegetables or a seared steak.

Let the flavors of perfect summer tomatoes shine on this simple-is-best toast.

Raisins have a long shelf life and are great for a boost of energy. I was walking on a cold boardwalk, quite a ways from home, when a pang of hunger attacked. I was wearing my ski jacket-an ideal jacket for the beach in the winter and also ideal for storage with its plentiful pockets for goggles, headphones, keys, money, credit cards, lip balm, sunblock, and Starburst. There are always a few raisins tucked away somewhere (long pocket life?), too; same in this recipe-hidden and sweetly surprising.

This works as a fancy little passed hors d'oeuvre toast or as a more substantial dinner toast. As an hors d'oeuvre, it'll pair especially well with rose but also any sparkling wine or crisp white. If you're eating it for dinner, saute some garlicky bok choy or watercress on the side, plus a little kimchi for bite. If you're tight on cash but still want to impress, this is a great one-you don't need to buy the most expensive crab; the miso makes up for it. That said, it's always best to buy the highest quality you can afford.

Lush confited garlic takes toasty, cheesy baguettes to another level.

Thin, crisp toast has never let me down. Making a batch while I mull over what’s for dinner always saves me, later, when kids are circling or a guest arrives early. It must be made from stale bread—a fresh loaf is difficult to slice very thin, which is what you must do for crunchy, tender, non mouth-injuring toast. A 350°F oven will help make toast for a crowd without much risk of burning (as long as you use a timer and stand by vigilantly!).

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

This dish is only as good as the crab it's made with; buy the freshest you can find.

The popular side makes a great toast topper.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.

The best blue cheese for this is salty but creamy, not too sharp or funky.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

Use very ripe—even overripe—tomatoes; they'll give up even more juice.

If your grill is large enough, you can bang out all 12 slices of French toast in just a few minutes. While any white bread is delicious here, brioche and challah make especially custardy toasts.