Bon Appétit

Hearty and full of flavor, these open-face egg sandwiches (large crostini) are even great for dinner.

Happy birthday to us—and what better way to celebrate than with our very own cocktail?

Quiche is cool again, and it tastes as delicious now as it did back then.

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers' markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.

When the weather warms up, these can be grilled, as they do at Spice Market. Look for the skewers in the kitchenware aisle.

Evelyn Herring of Laguna Woods, California, writes: "My mother was raised in Scotland and learned to cook at a time when quality ingredients were hard to come by. She had to be imaginative, often substituting ingredients and improvising recipes. My own cooking has become Americanized over the years, but I still rely on her recipes. They're easy and always taste as good as the first time I tried them." These savory treats, called biscuits in Scotland, go well with cocktails or tea.

From the menu at Vongerichten's TriBeCa restaurant, 66.

Work more soy into your diet with this delicious vegetarian dish. Serve with: rice noodles or steamed rice.

Don't add salt to the fried eggs or arugula—the pancetta and cheese are salty and add plenty of flavor.

If using chicken halves, ask the butcher to bone them for you.