Local eggs and locally baked bread make a big difference in this open-faced sandwich.
Olivia Pattison
Sarah Waldman's recipe for a fruity sherbet celebrating the season’s juicy berries.
Sarah Waldman
Sear-roasting is a great technique for cooking any firm fish, but the real star in this dish from chef Michael Brisson is the saffron-horseradish cream sauce.
Michael Brisson
Look for jumbo-lump crabmeat at the fish market to make these crab cakes, which will cook best if you make them ahead and refrigerate.
John Shepherd
Traditionally, hummus is served slightly warm, so it’s not a stretch to think of it as a delicious toast topping.
Susie Middleton
A hearty multi-grain bread makes the perfect foil for the richness of the avocado and blue cheese.
Susie Middleton
All the good stuff here: smoky grilled squash, herby and creamy feta, crunchy grilled bread. And arugula too!
Susie Middleton
Sarah Waldman's recipe utilizing kimchi.
Sarah Waldman
