Author: Bon Appétit Test Kitchen
Author: Susan Haskell
Author: Alison Attenborough
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
Author: Alison Roman
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you'd rather not make your own.
Author: Joshua McFadden
Fried bread is our contribution to the classic Niçoise. And this recipe is the moment to splurge on the best-quality tuna (we love Ortiz brand) you can afford-it makes all the difference in a simple preparation...
Author: Molly Baz
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp...
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Author: The Epicurious Editors
Smoked Salmon Smorrebrod
Cutting slits into the bologna before cooking helps it brown evenly across the surface.
Author: Brad Leone
Author: Bon Appétit Test Kitchen
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz