New York Magazine

The standby sandwich gets a kick from a spicy, Asian-inspired sauce.

"This is like a bacon burger, but more refined; the burger gives class to the pulled pork, and a little jalapeno mayonnaise gives it a piquancy.

The raw-milk cheese, which has a rich Gouda-like flavor, was a happy accident that occurred on June 16, the date immortalized in Joyce’s "Ulysses."

"Hot dogs typically burn or dry out, but kielbasa can stand up to the aggressiveness of the grill. Putting it on a Portuguese roll lets the flavors meld more subtly."

Commitment pays off when these crowd pleasers come sandwiched in homemade roasted garlic buns.

Hydroponic greenhouse tomatoes, plump, juicy and remarkably flavorful, simply served on rustic bread and drizzled with olive oil.

A thing of medium-rare beauty, this perfect burger panini proves less is more.

This Aussie-style pineapple burger is weirdly delicious enough to make a few converts.

Grilled salmon and Italian bread go well with crema Mexicana.

The distinctive texture of these blue crabs that have shed their hard shells plays especially well against a soft Chinese steamed bun.

Spicy pork, Oaxaca cheese, and avocado come together in this Latin-inspired mega-sandwich.

Horseradish aioli spikes crusty sandwiches of swordfish steaks marinated in olive oil, lemon zest, and shallots.

The richness of this creme anglaise reminded judge Daniel Boulud of his childhood at the farm, when he would take cream off the top of the milk.