Author: Nava Atlas
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted...
Author: Jennifer Iserloh
I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage...
Author: Julia Turshen
Author: Roberto Santibañez
Author: James McNair
We've got the secret to cooking a burger that's crispy on the outside, yet juicy on the inside: Freeze the patties for 15 minutes before cooking, then use two large griddle spatulas to smash them flat...
Author: Rhoda Boone
Author: Stacey Siegal
Author: Alison Attenborough
Author: Ira Freehof
You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.
Author: Chris Morocco
Author: Terry Conlan
Author: Catherine McCord
This combination of rich smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg or served with a bowl of soup.
Author: Rebekah Peppler
Author: Ira Freehof
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Sweet and smoky flavors make this quick and easy pizza a new favorite.
Author: Katherine Sacks
Author: Sheila Lukins
With each bite you get that ideal combo of ingredients-sweet tomato, rich egg, crisp iceberg lettuce.
Author: Adam Rapoport
Author: Carey Paquette
Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or shedders,...
Author: Rhoda Boone
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's...
Author: Gonzalo Guzmán
Author: Lucy Footlik