Provolone

This is a vegetable lasagna that cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.

These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.

Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.

Macerating red onions in balsamic vinegar with a big pinch of sugar helps soften the onions and sweetens them right up.

Chopped cauliflower adds earthy sweetness and turns as tender as the pasta in this more substantial version of mac ‘n’ cheese.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

A make ahead recipe of tomatoes with marinated artichokes, salami and smoked cheese for a flavorful topper on toasted baguette bread

Everything about these sandwiches screams "backyard summer party" to me. Simmering vegetables all day really brings out the individual flavors, and I love how I can get so many good-for-you vitamins into such a delicious package.

Even though they're vegetarian, these cheesy, BBQ sauce-slathered eggplant sandwiches are satisfyingly meaty.

EFFORT: NOT MUCH
PREP TIME: 15 MINUTES
COOK TIME: 6 HOURS
KEEPS ON WARM: 1 HOUR The ingredient list is designed for use in a medium (4- to 5 1/2-quart) slow cooker. See the cook's notes for ingredient lists for small (2- to 3 1/2-quart) and large (6- to 8-quart) models.

If you have aged provolone, which can be quite salty, reduce the kosher salt in the recipe to 1 teaspoon.

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

When working with big flavors, you don't need big quantities. "There's something to be said for restraint," says chef Chris Kuziemko of Chicago's Publican Quality Meats, a butcher shop that uses house-cured meat to make incredible sandwiches. Take his lead and swap the grocery store cold cuts for a special cured meat like soppressata or prosciutto, and indulge in a quality cheese. You'll build something beautiful without having to supersize. Just be sure to balance all the bold notes: In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the coppa, and honey to temper the spicy-bitter broccoli rabe pesto. Because when no single ingredient dominates, each one can shine.

Opting for top round beef keeps our sliders on the leaner side, with only 4 g sat fat apiece.

“Popover” may be one of the most inherently cheerful words in the language; it evokes something baked, warm, and fragrantly delicious. Infused with two savory cheeses, these foolproof, airy popovers, made in a mini-muffin pan, more than live up to their enticing name. They take little time to prepare and are best served hot, but if your oven is juggling multiple priorities, you can mix the batter a day ahead and chill, covered, until you’re ready to bake.

Coffee and burgers are not your everyday combination, but you’ll be surprised at the depth and complexity that freshly ground beans deliver when combined with brown sugar, pepper, coriander, and oregano. Bacon, along with the smoked cheese, is added to the patties while they finish up on the grill. Spoon on the Texas Barbecue Sauce, and crack open a brew.

Epicurious member Uhlemann may have thought of one of the best pastry workarounds since the frozen pie shell. This recipe uses phyllo dough, and, once you get the hang of working with it, it’s easy, fast, and leakproof. Great for a brunch, this quiche can be made ahead and reheats perfectly.

Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs.