Bring out peanut butter’s savory side by topping it with a few strips of smoky bacon—cooked extra-crisp to hold up against sogginess. On hearty whole-wheat bread, it’s the kind of sandwich you may not be able to wait until lunchtime to eat. Get the recipe for Peanut Butter and Bacon Sandwich »
The secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese, and slathering the bread with butter, which crisps it in the pan. Comte, with its semifirm texture and nutty taste, is great for grilling. The toasted bread helps resist sogginess, so the sandwich stays crisp and tasty even at room temperature. See the recipe for The Ultimate Grilled Cheese »
Pasties were originally made for miners—they could hold the pies’ thick edging with dirty hands and discard it after eating. James Lowe updates the pedestrian pasty by marrying tender, earthy tubers with melty cheese for the filling. Get the recipe for Jerusalem Artichoke and Comté Pasties »
The New York City restaurant Penelope serves a cult-favorite sandwich called the John Oliver: fresh goat cheese and a generous serving of kalamata olive tapenade together on (yes, really) toasted cranberry walnut bread. It’s an uncanny pairing: sweet, nutty, briny, and creamy all at once. Get the recipe for Goat Cheese and Olive Tapenade Sandwich »
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)
The bright acidity of dried fruit pairs perfectly with the warm flavors of coconut and almonds in these sweet, satisfying granola bars. They’re are as good for breakfast as they are for a mid-afternoon snack, and the easy, high-yield recipe means there’s always plenty to go around. See the recipe for Chewy Fruit and Nut Granola Bars »
Dense rye bread is the perfect base for a generous smear of not-too-spicy whole-grain mustard topped with thin slices of a sharp cheddar. Get the recipe for Sharp Cheddar Sandwich »
There’s no reason this tried-and-true combination needs to be limited to tea time. Make three or four of these paper-thin preparations of white bread topped with tangy, softened cream cheese and crisp cucumber slices, and call it a lunch. Get the recipe for Cucumbers and Cream Cheese »
Ham and eggs may be a breakfast classic, but they’re even better for lunch: try sliced or quartered hard-boiled eggs layered with a salty ham and a bit of mayo on a hearty white bread. Get the recipe for Ham and Hard-Boiled Egg Sandwich »
A cruncy garnish of crushed cheetos makes this recipe for broccoli in cheese sauce, from New York chef Craig Koketsu, even more kid-friendly. See the recipe for Broccoli with Cheetos »
Sweet, juicy heirloom tomatoes and slices of just-ripe avocado work in perfect harmony no matter what you serve them on, but a slice of seven-grain bread adds a perfect amount of texture and crunch. Get the recipe for Tomato and Avocado Sandwich »
Erin Patinkin and Agatha Kulaga of Ovenly in Brooklyn give us their recipe for nectarine, blueberry, and vanilla bean hand pies, which work equally well for breakfast as they do dessert. Nectarine, Blueberry, and Vanilla Bean Hand Pies »
We’ve found that rolling these cookies into bigger portions, then refrigerating them for at least 2 hours before slightly under-baking them at 350°, results in incredibly gooey, soft chocolate chip cookies. Get the recipe for The Perfect Chocolate Chip Cookies »
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR’s assistant kitchen director, Ben Mims. See the recipe for Mom’s Banana Bread »
Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast. Get the recipe for Rhubarb Muffins »
Adapted from Anya Fernald’s Home Cooked, this recipe for delicate, whole wheat-flecked crackers makes enough to feed a party, or last all week in your pantry. “The key to [their] crispiness is to roll out the dough extremely thin,” the author writes. If the dough springs back at all while rolling, let it rest at room temperature for 5 minutes, then try again. Get the recipe for Olive Oil Crackers »
