Cheese

The secret to these burgers—inspired by those found at diners and roadside stands—is their uniform thickness and rough-around-the-edges shape, achieved with a rolling pin. Beef chuck with twenty percent fat will produce the juiciest burgers.

The sweet, complex flavor of balsamic vinegar enhances the smokiness of grilled portobellos and bell peppers in these satisfying meatless “burgers.”

If you like eggplant parmigiana, you’ll love these open-face sandwiches. For the best flavor, make the tomato sauce and bread crumbs yourself.

If you don’t have time to make the fig jam from scratch, look for a good-quality version at your grocery store. Asiago cheese has a mild, nutty flavor; parmesan cheese can be used in its place.

This sandwich shows how just one special addition—here, a delicious spread—can make a big difference. The spread could also be served with crackers or crostini (page 365) or as a dip for crudités (page 52).

Soaking the strata overnight in the refrigerator before baking will make it even creamier—and reduce prep time in the morning. To test for doneness, pierce center of strata with a sharp knife; it should feel firm and the knife should come out clean.

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems.

A mixture of jam and cream cheese produces a pleasantly creamy and not-too-sweet filling. Feel free to swap other flavors of jam for the apricot used here, or fresh berries for the tropical fruit salad.

The key to these ultra-moist pancakes is cottage cheese in the batter; using only egg whites keeps them light. Homemade rhubarb compote is a tart topping; you could serve the pancakes with maple syrup, apple butter, or fresh fruit instead.

USING ROASTED PARSNIP PUREE as a base and adding a few fresh herbs results in rich but still light and flavorful biscuits.

THIS LONGTIME PASTA & CO FAVORITE crosses a pretzel with a breadstick. (The word brezel is German for “breadstick.”) Flagship and Just Jack cheeses give the breadsticks a creamy flavor, but you can substitute Gruyère, Cheddar, or Parmesan. Don’t let the thought of making dough intimidate you; it’s easy to get the hang of and worth the effort. You can, however, use pre-made pizza dough; 2 pounds of dough will make 10 breadsticks.

THIS CREAMY SPREAD can be used for breakfast, lunch, or dinner. It adds a tangy element to The Big Omelet (page 210), and spread on bread instead of mayonnaise, it dresses up any sandwich. For an easy appetizer, serve the spread on crostini or with a platter of fresh or grilled vegetables. Artichoke hearts are available in cans or jars, but we prefer canned because they’re brined instead of marinated, lending a milder flavor to the spread. See photograph.

THE SWEET, SMOKY FLAVORS of red peppers are accented with briny olives and feta for a savory spread. We prefer piquillo peppers, which aren’t nearly as spicy as jalapeños but have a bit more heat than red bell peppers, but any jarred red pepper will do. Piquillo peppers are sold in jars and are available at most specialty stores. A perfect spread for artisanal breads and vegetables, it can also be served over grilled meats such as lamb or steak, added to The Big Omelet (page 210), or spooned over a green salad.