A skillet of chilaquiles on a wooden board with half a jalapeno and block of cotija cheese on the side.
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A gray plate with a grilled cheese with Doritos, bacon, and guacamole.
Ken Goodman
1 of 5

Grilled Cheese with Doritos on Sourdough

This over-the-top grilled cheese sandwich is filled with four kinds of cheese, bacon, avocado, and cheesy nacho chips.
A baked mini quiche for one on a white plate.
Viennetta14
2 of 5

Mini Quiche for One

This mini quiche for one, made with pastry crust, egg, cream, nutmeg, and ham or bacon, is far easier to make than you might suspect. It’s also the perfect single serving.
A fried mortadella sandwich cut in half on a piece of parchment paper.
Kristin Teig
3 of 5

Fried Mortadella Sandwich

This fried Mortadella sandwich is a grown-up version of your childhood bologna sandwich. A little grainy mustard, a few slices of tasty mortadella, and some rustic bread are all it takes.
A cast-iron skillet filled with chilaquiles on a wooden cutting board with a block of queso fresco and half a jalapeno beside it.
Christopher Hirsheimer
4 of 5

Chilaquiles

These chilaquiles are a quick, authentic, and very satisfying Mexican breakfast, made with day-old tortillas, eggs, and cheese.
A spoon scooping chocolate mug cake from a blue mug.
America’s Test Kitchen
5 of 5

Chocolate Mug Cake

This chocolate mug cake has a rich cakey exterior and a molten chocolate center. If that’s not enticing enough, this easy dessert is ready in just 15 minutes.

Originally published July 23, 2022

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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