This elegant side was designed for indoor cooking, but if you c
Sautéed leek tops do double-duty in these sandwiches, giving them a sweet, oniony flavor and a tender crunch.
Fresh basil and tomatoes bring out the lighter side of Camembert.
If you can find fresh figs, by all means slice them and substitute for the jam in these sandwiches.
The cumin and coriander used to season the vegetables are common spices in a number of global cuisines -- feel free to improvise!
Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it on your way out the door the next morning for an on-the-go version of a Vietnamese bahn mi sandwich.
Cheesy sandwiches get a healthful kick and crunch from sautéed broccoli raab.
Sturdy homemade buns mean you can assemble these sliders ahead of time, then pop them in the oven to warm before serving.
Never had raw beet in a sandwich? This panini will have you hooked.
Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.
This recipe, created by flavor chemist Mariano Gascon, won Best Appetizer in VT's 2011 Chefs' Challenge. Gascon knows all about developing snacks and seasonings in a laboratory. "Instead of using onions and garlic, we use chemicals X and Y," he says. Mariano enrolled in culinary school to understand food from a different perspective, but he still approached his vegan take on kung pao chicken with scientific precision. "I made tons of attempts at the tofu," he says. "I microwaved it, I baked it, I compressed it, I froze it. It was a project."