Simmer

On a cold winter day, this hearty soup is practically a meal in itself.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

A bright berry filling and a buttery flaky crust make this hand-held pie totally irresistible.

This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).

Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes—with their elongated shape, rosy red color, and creamy-looking root ends—make this dish more appealing and appetizing than most. Like most chefs, I love favas, but if you can’t find them or think they are too much trouble, replace them with lima beans.

Arguably, some of the best ‘cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern ‘cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina ‘cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Calico beans are a satisfying cross between chili, baked beans, and a sloppy joe filling. Full of a homemade barbecue-style sauce, these calico beans are meaty, tangy, salty, and deliciously perfect for any barbecue, picnic, or potluck you are heading to!

Start cooking them right before dinner, and these boozy peaches will be ready just in time for dessert.

Tender, tangy, and accented with just a hint of bourbon, these slow-cooker–cooked ribs are messy, saucy, and perfect for devouring over a long weekend.

Cognac, cream, curry powder, and clarified butter all combine to make an intoxicating sauce for this heritage recipe for pan-seared ham steaks.

Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

This refreshing fizzy drink has the flavor of chocolate milk—but without the dairy. Add a shot of chilled espresso or Kahlúa to give it some extra oomph.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.