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Go for broke with grilled ham and cheese by topping the sandwich with creamy Mornay sauce and a perfectly fried egg. Continue...

The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.

Add a drizzle of rosewater, a common Middle Eastern ingredient that adds the lightest floral touch to foods, and a sprinkling of sugar to grapefruit and then give it a quick turn under the broiler for a deliciously simple breakfast treat. Continue...

Elote translates as roasted corn on the cob, and Mexico is famous for its version, where corn is slathered with an addictive mix of sour cream or mayonnaise, chile powder, and crumbled cheese. Continue...

This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas.

The cooks at Gilhooley’s in San Leon, Texas, grill their oysters with parmesan; broiling them works, too.

Beer, mustard, and sauerkraut punch up this rich and hearty meal.

This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.