Arguably the most delicious way to revive stale bread is french toast. Simpler than pancakes, french toast can be ready in less than 20 minutes and is an easy way to feed a house full of people.

The bread soaks in a batter consisting mainly of milk and eggs. Then the drenched pieces are thrown on a skillet to sear on each side, which results in a custardy interior and toasted exterior.

The actual french toast is minimally sweetened; let each person customize his or her own with fresh berries, maple syrup, and powdered sugar. Keep reading to see the french toast recipe.

If you've never cooked, tried, or had anything to do with rhubarb, then this is the perfect introduction. Rhubarb is a pink-hued fruit that looks similar to celery stalks. It's incredibly tart, so many cooks opt to tone it down by mixing it with sweet fruits like strawberries.

However, this rhubarb galette does not try to hide its identity. A sprinkling of sugar and a buttery crust are all that is needed to complement and soften rhubarb's mouth-puckering tendencies.

Wrap the rhubarb filling in a pure butter pie crust, then bake the galette until the crust turns golden brown and the tips of the rhubarb begin to char.

The hardest part is allowing the galette to cool once it's out of the oven. Like letting steak rest after cooking it, the same applies to the galette. Cooling it enables the juices to seep back into the fruit and lets those fruit juices thicken slightly.

The galette's beautiful, swirled pattern makes it an eye-popping centerpiece for breakfast or brunch. Serve it at the table so everyone can watch the pink, gelatinous juices seep out from the center. The crumbly crust yields to a tender, tart filling that many described as tasting like the "essence of rhubarb."

Keep reading for the recipe.

When you're on the go yet looking for a filling, protein-packed lunch, the Cobb salad wrap has you covered.

In case you aren't familiar with a Cobb salad, it's a classic American salad that is typically loaded with bacon, chicken, blue cheese, egg, and avocado. This recipe isn't about reinventing the wheel — we're just trying to wrap it!

Once the salad is tossed in dressing, wrap it tightly inside a piece of flatbread for an easy way to eat on the go.

The beauty of this salad is that so many interesting and unusual ingredients come together. You may get a bite that's loaded with salty, smoky bacon, while the next will have a large hunk of funky blue cheese. I salivate just conjuring up memories of sinking my teeth into the flavor-filled wrap. To make lunch infinitely better, keep reading for the recipe

When my parents first moved to Amsterdam, my mother gushed about two things: the surplus of colorful bunches of tulips and the fresh mint tea, as standard in cafes as coffee. "They actually steep a large bunch of fresh mint, stems and all, in a cup of hot water," she told me over the phone. So simple, yet it sounded so novel. In America, cafes and restaurants usually serve prepackaged mint tea bags, stuffed with the dried, powdered herb that basically tastes like dust, but in Amsterdam, most grocers and restaurants are stocked with the cooling herb year round; the demand is that high.

When you do see fresh mint available in the produce section, be sure to snatch it. Fresh mint tea is so fragrant and comforting, prepare to develop a new addiction. In terms of flavor and quality, there's no comparing fresh mint tea to dried tea bags. Dried mint tea tends to become bitter when overbrewed, but there's no fear of overbrewing fresh mint. If anything, the more the fresh mint brews, the more essential minty oils release into the cup. Keep reading for the recipe.

This is quite possibly the fanciest, most insanely good ham and cheese toastie on the planet. The secret ingredient is Humboldt Fog, a surface-ripened, ash-coated goat cheese. The inside tastes chalky and sour like a standard chèvre, but the outside is oozy and silky like brie. Easily spreadable and meltable, it makes one killer grilled cheese sandwich.

Paired with prosciutto (a thinly sliced dry-cured ham) and cinnamon raisin bread, this sandwich will have you wondering why you've been making basic grilled cheeses. Try this for a special morning meal or for a midnight snack. Your taste buds will thank you.

Get the recipe when you keep reading.

Growing up, steamed artichokes with lemon-pepper butter were a rare treat, and my sisters and I begged my mom to make it every time we'd see stacks of the thorny buds at the supermarket. Beyond the fun of scraping the flesh off each artichoke petal, you really can't go wrong with dousing anything in melted butter.

My mom's version of lemon-pepper butter is a little less involved than this recipe: she would set us up with the shaker of Lawry's Lemon Pepper Seasoning (available in the spice section) and a bowl of melted butter, and we would happily shake and spice the butter to our hearts' content.

Now that I'm older, I'll pass on the lemon pepper seasoning in favor of zesting and juicing a fresh lemon to add citric tang to the peppered butter, but I made sure to maintain the integrity of my food memories. When steamed sufficiently, artichokes become so sweet and creamy, it's almost like dipping butter in, well, more butter. Despite being revered as a special-occasion food, this recipe really couldn't be easier. Just remember: artichokes take about 45 minutes to steam, so plan accordingly.

If you have any leftover lemon-pepper butter, you must not have dipped each petal generously enough! Whatever you do, don't you dare toss it. Use the lemon-pepper butter when baking chicken or melt it over mashed potatoes. Keep reading for the simple artichoke recipe.

Can you guess what's in this drink? Don't let the orange hue fool you; these mimosas aren't made with oranges — instead, they're made fruity with the help of mango purée and grapefruit juice. Mango thickens and sweetens the mimosa, while the grapefruit provides a crispness that complements the sparkling wine.

Nothing beats fresh, so if you have time, then whirl up ripe mango chunks in a food processor to make homemade mango purée and squeeze some grapefruits in a citrus juicer. Keep reading for the recipe.