Morel mushrooms are great as a side dish for, say, roasted chicken or in your omelet, but true lovers of these spring treats know that they're best in more concentrated doses. It doesn't get much better than a buttery open-faced morel mushroom sandwich like this one.
'tartine' on Serious Eats
Blanched and peeled fava beans that are roughly chopped and served on top of a goat cheese tartine with Marcona almonds and a few sprigs of chervil: This is the kind of toast you eat all by yourself while hiding in the kitchen so that nobody can steal a bite.
Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple spring open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.
Toasted bread with sweet and nutty broiled kale, topped with a fried egg and Parmesan cheese.
Fat slices of heirloom tomatoes with garlicky mayonnaise, olive oil, chives, and sea salt on toasted sourdough bread.
Charred corn, avocado, and radishes on a slice of toasted sourdough bread.
If you've ever gotten the slightest bit interested in the art of making bread, chances are you've heard of Tartine, in San Francisco; they're widely known for making some of the best in the country. But the name Tartine is actually loosely translated as open-faced sandwich, and that's the sort of recipe featured in Edible Selby, a recently published compendium of photographer Todd Selby's whimsical columns regularly published in T: The New York Times Style Magazine.
This crostini, topped with pureed acorn squash, savory bits of bacon, and crispy sage, may seem fancy, but it's really easy and cheap.
Photograph from *clairity* on Flickr Last month my mother and I were talking about what babies eat and when during their first year, and she asked me if I was planning to make my own baby food. "Of course I...