Sandwich

It's low in fat and high in lycopene (a potential cancer fighter). Dig in!

Good sausages are amazing but there just aren't enough occasions to eat them, so you've got to seize the opportunity when you can. Your living room tailgate is the perfect venue. Stick a fat sausage in a fresh long roll along with a healthy helping of peppers and juice, and you've got yourself a living room feast. The three different colors of peppers really make this dish a standout. Dave's Take: Pick up a very cheap, very clever splatter shield the next time you're in a dollar store. They look like a round piece of screening and have a plastic or metal handle. Set it over the skillet when you're frying or sautéing, and it'll keep the splattering (and cleanup) to a minimum.

This sandwich includes the main components of a traditional Irish all-day breakfast — bacon, eggs, and sausage.

Instead of calling for slices of roast veal—which would take some work—I went for white-meat turkey, an easily found option (I bought mine at a deli), and one that doesn't differ all that much in taste and texture from cold veal.

Chilled shrimp in piquant remoulade sauce is a Creole classic. Here, it tops pumpernickel toasts spread with a chili-molasses butter. What to drink: Berry Rum Punch.

Chimichurri is an Argentine parsley sauce with bright flavors and a kick from crushed red pepper. To save time: Prepare the fresh parsley and cilantro for the processor by simply cutting off the tops of the bunches and discarding the bottom stems.

This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering.

Use a leftover baguette to make these crostini; they will keep well in an airtight container for a week.

These good-for-you sandwiches are low in fat and meatless.

I've said it before, and I'll say it again—the grill was the original toaster. And there's nothing like a quick sizzle on the grill to transform ordinary pound cake into a singular, even extraordinary dessert. Especially when paired with a pineapple "salsa" and tequila-scented whipped cream.