Though it's hard to improve on a raw oyster on the half shell, this luscious bivalve can be served any number of ways—from lightly roasted and topped with a spicy relish to fried and stuffed inside a po'boy sandwich.
People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side.
The leftover meat from a roast or stewed chicken presents an infinite array of options. But whether it meets a classic American mayo-and-celery, a vibrant mixture of grapes and nuts, or a sesame-spiked Asian slaw, there's no better purpose to which cold chicken can be put than a salad. We love chicken salad on toasted white bread as a sandwich, with crisp crackers for a snack, simply eaten on its own in a bed of lettuce, or right out of the bowl.