Sandwich

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

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.