Don’t let the delicate appearance of these little tea sandwiches—just another name for open-face sandwiches—fool you. They’re surprisingly satisfying.

Eating healthy was never so easy—or mingled so nicely with tortilla chips and beer.

We’ve no idea where the saying “in a pickle” comes from, but we’d love to find ourselves in a jar of these subtly sweet specimens.

Apricot tart with frangipane. Because stone fruit season is short. So is life.

These kaleidoscopic little lovelies don’t require the typical processing and patience that classic pickles demand. Woohoo!

Made with gin, cucumber, simple syrup, and lime, this is simply a slight riff on a classic cocktail with a twist…or rather, a slice.

A touch of maple syrup infuses traditional coleslaw with a unique, unexpected sweetness. Try this slaw with pulled pork sandwiches, burgers, or barbecue.

Sweet cherries are for eating out of hand but sour cherries are for pies. Like this pie. Best darn sour cherry pie we’ve ever encountered.

Sometimes a pie craving is just too strong to wait for a plate and fork and fussily crimping a top crust. Enter this easy peasy yet elegant crostata.

A tumult of sensations, this cool, creamy, simple salad juxtaposes tastes and textures to fancy schmancy effect.