Sandwich
Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise
Marty Rosencranz of River Vale, New Jersey, writes: "Even though I am a professional chef — at the Valley Brook Golf Club in New Jersey — when I cook at home I make dishes that are good but fast. The warm steak sandwich is one of the best things to eat for lunch on a cold day."
Croissant steak sandwiches with caramelized onions and horseradish mayonnaise Although this sandwich tastes great with a croissant, any bread can be used.
By Marty Rosencranz
Catalan Tomato Bread
Pa Amb Tomàquet
Rustic and assertive, pa amb tomàquet is a quick and easy hors d'oeuvre or accompaniment, best grilled (and served) in batches.
Active time: 15 min Start to finish: 30 min
Mini Ham and Cheese Rolls
By Donna Spivey
Overnight French Toast
Freedom from the skillet is a big benefit of this baked version of the classic.
By Marilou Robinson
Onion Muffuletta Sandwich
Vidalias star in a nice version of the relish that is essential to this New Orleans specialty. Try the relish on grilled halibut, too.
Can be prepared in 45 minutes or less but requires additional unattended time.
Grilled Cheddar, Tomato and Bacon Sandwiches
Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch.
Chicken Liver Crostini
(Crostini di Fegatini)
Crostini means "little crusts," and in Tuscany, almost every meal begins with a platter of toasted bread slices topped with chopped tomatoes, olive paste or this all-time favorite spread made with chicken livers. Use thin slices of an Italian or French country-style loaf, and serve these crostini with the chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the toasted baguette slices. Salami and prosciutto would be delicious accompaniments.
By Peggy Markel
Bruschetta with Olive Paste, Peppers and Goat Cheese
To make this easy appetizer even easier, substitute store-bought roasted red bell peppers for the home-roasted ones.
Caponatina Toasts
Caponata is a Sicilian antipasto; its bold flavors usually include eggplant, anchovy, olives, and capers. We call our version a "caponatina," because we've finely diced the ingredients for a more refined hors d'oeuvre.
Active time: 45 min Start to finish: 1 hr
Steak Sandwiches on Garlic Baguettes with Arugula and Tomatoes
These sandwiches can be wrapped in foil for easy transport. Bring along some olives for nibbling and bottles of mineral water or a thermos of iced tea for drinking.
Cheddar, Turkey and Cranberry on Sourdough
By Ira Freehof