Saveur

Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. Continue...

The herb butter for these steaks (from Brooklyn's Marlow & Sons) is an adaptation of a classic accompaniment called maître d' butter. Continue...

Feel free to improvise with the coating, using other kinds of ground spices, nuts, or chili powder. Continue...

This is the hero to beat all heroes. Invented by Salvatore Lupo, a Sicilian immigrant, in the 1930s at the Central Grocery in New Orleans, the muffuletta once served—and still does—as a hearty lunch for local workers. Continue...

Sour cream adds richness and tang to this fruity coffee cake. Continue...

Based on a recipe in Peter Greweling’s Chocolates and Confections (Wiley, 2010), these candies taste best with a pinch of sea salt sprinkled on top.

Invertase, a liquid enzyme that’s found in small bottles at most candy-making supply stores, is used in these candies to liquefy the luscious fondant filling.

We based this recipe on one that appears in Peter Greweling’s Chocolates and Confections (Wiley, 2010).

Almost any kind of nut, seed, or dried fruit can be used for these chocolate-coated clusters.