Skip to main content
Epicurious

Pan Bagnat with Fennel

Image may contain Burger Food Human Person and Bread
Pan Bagnat with FennelPhoto by Kyle Johnson

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you've worked up an appetite.

See Related Recipes and Cooking Tips

Read More
Tuna Melt Nachos
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Homemade Corn Dogs
Just like the state fair, minus the crowds.
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.