Quick recipe feed

Slice the cucumber paper-thin. Toss with salt and let drain in a colander for 10 minutes, then blot thoroughly dry.

Mix cream cheese, butter, lemon juice, zest, dill, and pepper until smooth.

Spread every bread slice edge to edge with the cream-cheese mixture. Arrange cucumber slices in overlapping layers on four slices and close with the remaining bread.

Heat a wide skillet over high heat. Add oil and corn in a single layer. Cook without stirring for 2 minutes, then stir and continue until charred in spots, 7 to 10 minutes total.

Add jalapeño for the final minute. Transfer the hot corn to a bowl.

Whisk mayonnaise, crema, lime juice, chili powder, paprika, and a pinch of salt.

Season the chicken with salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat until browned and 165°F (74°C), about 5 to 6 minutes per side. Rest 5 minutes, then slice.

Toss romaine with Caesar dressing, Parmesan, and crushed croutons just before assembling.

Warm the tortillas briefly. Divide the salad and chicken among them.

Make the béchamel: melt 2 tbsp butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in warm milk and simmer until thick enough to coat a spoon, 3 to 5 minutes. Season with nutmeg and salt; stir in 1/2 cup Gruyère.

Heat the oven to 425°F (220°C). Spread Dijon on four bread slices. Add ham and 1 cup Gruyère, then close with the remaining bread.

Butter the sandwich exteriors lightly and bake on a sheet pan for 5 minutes. Flip and bake 3 minutes more.

Heat the oven to 350°F (175°C). Slice the connected rolls horizontally and place the lower slab in a baking dish.

Layer ham and Swiss evenly, then replace the top slab.

Mix melted butter, Dijon, Worcestershire, dried onion, and poppy seeds. Brush or pour over the tops.

Toast the bagels to the desired degree of crispness.

Mix the cream cheese with lemon zest and chopped dill. Spread a generous layer over every cut side of the bagels.

Arrange smoked salmon over the bottom halves. Add tomato, red onion, capers, and cucumber if using.

Heat a large griddle or cast-iron skillet over high heat. Add the onion and cook with a small amount of the beef fat or oil until softened and browned at the edges.

Place the beef portions on the hot surface, season with salt and pepper, and press lightly. Cook 2 minutes, then chop aggressively with two spatulas while mixing with the onions.

Continue cooking until the beef is browned and reaches 160°F (71°C). Divide into four piles and place two slices of American cheese over each. Cover briefly to melt.

Spread peanut butter over one side of all eight bread slices, reaching the edges.

Spread jelly over four peanut-butter-coated slices. The peanut butter on both slices creates a barrier against moisture.

Close the sandwiches and cut as desired.

Cook the bacon until crisp and drain well. Toast all 12 bread slices.

Spread one side of every toast slice with mayonnaise. On four slices, layer lettuce, turkey, and Swiss if using.

Place a second mayonnaise-coated toast slice on each stack. Add bacon, tomato, a little salt and pepper, and more lettuce.

Whisk all dressing ingredients until the honey dissolves.

Combine both cabbages, carrots, bean sprouts, edamame, cilantro, mint, and scallions.

Toss sturdy vegetables with dressing 10 minutes before serving so they soften slightly.

Warm the corned beef gently in a covered skillet with 1 to 2 tbsp water. Warm the sauerkraut separately and squeeze out any remaining liquid.

Spread Russian dressing on the inside of each bread slice. Build four sandwiches with Swiss, corned beef, sauerkraut, and another layer of Swiss.

Butter the outsides. Grill in a skillet over medium-low heat for 3 to 4 minutes per side, pressing gently, until the rye is crisp and the cheese melts.

Heat the oven to 350°F (175°C). Slice the sheet of rolls horizontally without separating individual rolls.

Layer ham and Swiss over the bottom slab and replace the top slab. Place in a lightly greased baking dish.

Whisk melted butter, Dijon, Worcestershire, onion, poppy seeds, and garlic powder. Pour evenly over the rolls.

Toast the English muffins or bagels and lightly butter the cut sides.

Melt the remaining butter on a griddle over medium heat. Crack in the eggs, break the yolks if desired, and season with salt and pepper.

Cook until the whites are set, flip, and top each egg with cheese. Cover for 30 to 60 seconds until melted.

Hard-cook the eggs for 10 minutes, chill in ice water, and peel.

Chop the eggs to the desired texture. Fold with mayonnaise, both mustards, celery, chives, lemon juice, paprika, and pepper.

Season with salt to taste and chill 20 minutes if possible.

Mix mayonnaise, garlic, and lemon juice to make the aioli.

Season the chicken with salt, pepper, and garlic powder. Heat the olive oil in a grill pan or skillet over medium-high and cook the chicken for 4 to 6 minutes per side, until 165°F (74°C). Add Monterey Jack during the final minute and cover to melt.

Cook the bacon until crisp. Toast the sourdough.

Place the chicken in a saucepan, cover with water or broth, and add salt. Bring just to a simmer, cover, reduce heat to low, and poach for 10 to 15 minutes until 165°F (74°C). Cool completely.

Dice or shred the chicken. Fold with mayonnaise, Dijon, celery, onion, lemon juice, herbs, and pepper.

Taste and adjust seasoning. Chill for at least 20 minutes if time allows.

Whisk the basil-aioli ingredients until smooth. In a second bowl, whisk the olive oil, red wine vinegar, balsamic glaze, oregano, and red-pepper flakes.

Toss the shredded lettuce, red onion, and pepperoncini with enough balsamic dressing to coat lightly.

Warm the baguettes for 3 to 4 minutes in a 375°F (190°C) oven, then split them lengthwise.

Combine chicken, mayonnaise, Dijon, celery, grapes, almonds, lemon juice, and herbs. Season to taste.

Split the rolls and place lettuce or microgreens on the bottoms.

Divide the chicken salad evenly, cap with the roll tops, and serve chilled or at cool room temperature.

Combine romaine, radicchio, salami, provolone, chickpeas, tomatoes, pepperoncini, and onion.

Whisk oregano into the vinaigrette. Add enough dressing to coat the salad and toss thoroughly.

Finish with Parmesan and serve immediately.

Make the quick pickles: dissolve sugar and salt in the warm water, stir in rice vinegar, then add carrot and daikon. Refrigerate at least 30 minutes and up to 3 days.

Heat the baguettes in a 375°F (190°C) oven for 4 to 5 minutes so the crust becomes crisp. Split lengthwise without cutting all the way through and remove a little soft crumb.

Spread mayonnaise on one side and pâté on the other. Layer chả lụa and roasted pork inside.

Spread four bread slices with mayonnaise and the other four with mustard.

Layer lettuce, turkey, cheese, tomato, and red onion on the mayonnaise-coated slices.

Season the tomato lightly with salt and pepper, close the sandwiches, and cut as desired.

Combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cumin. Pat the pork dry and coat it evenly with the spice mixture.

For a Dutch oven: heat the oil over medium-high heat and brown the pork on all sides. Add the stock, cover, and braise at 300°F (150°C) for 3 to 3 1/2 hours. For a slow cooker: place the seasoned pork and stock in the cooker and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.

When the pork is fork-tender, transfer it to a tray. Skim excess fat from the cooking liquid, shred the meat, and discard large pieces of fat. Moisten the pork with 1/2 cup of the cooking liquid and fold in the barbecue sauce.

Alternate tomato and mozzarella slices on a platter, tucking basil leaves between them.

Drizzle with olive oil and balsamic reduction if using.

Season with flaky salt and black pepper immediately before serving.

Season the chicken with salt, pepper, paprika, and garlic powder. Place in a wide saucepan with barbecue sauce, stock, and vinegar.

Cover and simmer gently for 20 to 25 minutes, turning once, until the chicken reaches 165°F (74°C) and pulls apart easily.

Transfer the chicken to a board and shred. Simmer the sauce uncovered until slightly thickened, 3 to 5 minutes, then return the chicken and toss to coat.