Toast

Let the flavors of perfect summer tomatoes shine on this simple-is-best toast.

This works as a fancy little passed hors d'oeuvre toast or as a more substantial dinner toast. As an hors d'oeuvre, it'll pair especially well with rose but also any sparkling wine or crisp white. If you're eating it for dinner, saute some garlicky bok choy or watercress on the side, plus a little kimchi for bite. If you're tight on cash but still want to impress, this is a great one-you don't need to buy the most expensive crab; the miso makes up for it. That said, it's always best to buy the highest quality you can afford.

Raisins have a long shelf life and are great for a boost of energy. I was walking on a cold boardwalk, quite a ways from home, when a pang of hunger attacked. I was wearing my ski jacket-an ideal jacket for the beach in the winter and also ideal for storage with its plentiful pockets for goggles, headphones, keys, money, credit cards, lip balm, sunblock, and Starburst. There are always a few raisins tucked away somewhere (long pocket life?), too; same in this recipe-hidden and sweetly surprising.

Thin, crisp toast has never let me down. Making a batch while I mull over what’s for dinner always saves me, later, when kids are circling or a guest arrives early. It must be made from stale bread—a fresh loaf is difficult to slice very thin, which is what you must do for crunchy, tender, non mouth-injuring toast. A 350°F oven will help make toast for a crowd without much risk of burning (as long as you use a timer and stand by vigilantly!).

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

The popular side makes a great toast topper.

If your grill is large enough, you can bang out all 12 slices of French toast in just a few minutes. While any white bread is delicious here, brioche and challah make especially custardy toasts.

A new favorite recipe for pear lovers, this appetizer is incredibly delicious...and can be prepared in a snap! The balsamic glaze is the perfect complement to the sweet pear and salty goat cheese.

A sensuous variation on the theme of bread and chocolate is a silky ganache flavored with a garlicky Cuban-style olive oil mojo, smeared over slices of Cuban bread. Because the ingredients are so few and basic, it is important to use a not-too-bitter premium chocolate. I also like the effect of a mellow Spanish extra-virgin olive oil made with Arbequina olives, with their slight accent of apple peel. Sea salt sprinkled on the bread right at the moment of serving brings out all the flavors.

I insisted that the theme of my coming-of-age party be mocktails and canapes because I wanted to be grown up, and had often seen my mum eat canapes at parties. My Rose Beef Bites are delicate and also delicious, with beef and horseradish being lifelong friends. Spending a tiny amount of time to be sure the beef looks pretty makes these canapés stunning to behold. Assemble the beef before the party, so then it's only a matter of spread, drop, serve, and smile!

Roasting cauliflower with spices brings out the very best in this vegetable—the golden, crispy florets are irresistible. Like broccoli, cauliflower contains compounds that may help fight damaging toxins.

This is an old favorite and was, apart form pancakes, the only way my children would eat eggs. They called them 'poofle' eggs, although I can't remember why. They are known by many other names, some more logical than others, including knothole eggs, bird’s nest, Hollywood eggs, and one-eyed Jack.

This is the Mexican equivalent to the American grilled-cheese or turkey sandwich, an everyday treat you throw together with what's left in the fridge. In Mexico, that's beans, cheese, and salsa. Though molletes are available in restaurants, they're definitely best made at home, when you can make sure to properly butter and toast the bread, add the right amount of beans and cheese, then melt that queso under the broiler.

Kids and adults alike will get a kick out of these "red-veined eyeball" toasts. The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious—a claim you can’t always make when striving for themed party food. Whatever you do, don't blink! These cheese-topped toasts will disappear before your very eyes. Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Chocolate-Covered Pumpkin Cheesecake Pops.

Some famous French hostess supposedly started the fashion for the recipe below and created a sensation in her salon. I am sure a reputation and a leading position in any town can be built up if you serve enough of them for they are as contagious as measles. A good friend of mine can eat a dozen of them at one sitting. Not only is this delicious, but it is one of the most decorative canapés you can make, for an edging of brilliant green enhances the golden yellow of the brioche and makes a most appetizing tidbit.

A tartine is an open-faced sandwich usually composed of a slice of crusty artisan bread topped with a spread, vegetables, and sometimes meat or fish. They are usually served along with a soup or a salad to make a complete meal—definitely one of my favorites. In this recipe, figs, Serrano ham, goat cheese, and greens are piled on top of a savory hazelnut crust.

Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."

This crostini is a fresh, satisfying mix of vegetables and eggs. Roasting the asparagus bring out its flavor without adding any more fat. Easy to make and pretty to serve.

Garlic bread done even better: the salty, buttery, garlicky topping makes these toasts absolutely addictive.

I love this sweet syrup. It’s similar to chocolate sauce; in fact, beyond the antipasto platter, you could even use it as a dessert topping, drizzled over ice cream or berries.

Think of this bruschetta as a portable salad that doesn’t require utensils or a plate—perfect for entertaining!

Goat cheese is something I like to use in many different ways, and this herb-y mixture is especially versatile. You can toss it with hot pasta for a quick, creamy sauce, or roll it into balls to top a salad, but I probably like these little toasts best of all. They’re so easy to make and they fly off the platter every time I serve them. The recipe can easily be doubled for a party.

Be careful not to overheat the crostini; the cheese and tomatoes should be just warmed through and softened but not melted or falling apart. It’s perfect if you have slightly underripe tomatoes.