Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving...
Author: Sam Sifton
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted...
Author: Ali Slagle
If you have a hankering for a next-level grilled cheese, make it over the fire. Cooking it low and slow with the grill lid on means that the bread not...
Author: Ali Slagle
This shawarma-like pulled turkey sandwich, using Thanksgiving leftovers, is a great alternative to the mayo-and-cranberry-sauce fallback. Or it can be...
Author: David Tanis
The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each...
Author: Clare de Boer
This sandwich serves many dainty folks or fewer rugged types. Preorder the bread from an Italian bakery or deli counter, and build first, season last....
Author: Gabrielle Hamilton
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness. From freshman year...
Author: Sam Sifton
Using wavy, thin-cut bacon in a BLT is kind of like putting potato chips in your sandwich: It adds salt and a satisfying crunch when you take a bite. Cook...
Author: Ali Slagle
Matthew Hyland, a chef and an owner of the Emily and Emmy Squared restaurants in New York and Nashville, is known for making exemplary pizza and hamburgers....
Author: Sam Sifton
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted...
Author: Ali Slagle
If you have a hankering for a next-level grilled cheese, make it over the fire. Cooking it low and slow with the grill lid on means that the bread not...
Author: Ali Slagle
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness. From freshman year...
Author: Sam Sifton