Toast

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner. 

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

Outrageously crunchy.

This simple tuna tartare is your entry point for eating raw fish.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Three ingredients but infinite possibilities.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

This is also great with maple syrup; you can use any kind of pear or apple, too.

Breakfast just got a major upgrade.