Caramelized Onion and Sunchoke Dip

Marinated in tamarind and aromatic spices, these meltingly tender chicken wings are braised in coconut water before frying until crisp.

Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage.

These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that’s sometimes cooked tableside.

The addition of diced mangoes to a puree of roasted chiles delivers heat-defying bursts of sweetness to this deliciously spicy salsa.

Matt Taylor-Gross

In this easy-drinking beer cocktail, the concentrated raisin flavor of the sherry, the honeyed quality of the Benedictine liqueur, and the oatmeal stout add up to something like “breakfast in a glass.” A sprinkling of sweet, spicy nutmeg seems completely appropriate in this context.

Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.

Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.

Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or “wee ones,” are delicious served with zesty mustard. See the recipe for Mititei (Grilled Sausages) »

Mexican lager is refreshing on a hot beach day. Mixed with ingredients usually associated with the bloody mary, it’s even more restorative.

Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Get the recipe for David Kinch’s Tater Tots »

During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown. Get the recipe for Chicken and Sausage Gumbo »

Pork spareribs are marinated and basted in a sweet-spicy sauce, with layers of flavor including sesame, pepper, ginger, hoisin, and garlic in this recipe from Napa Valley winemaker Christopher Vandendriessche.

Canned frozen limeade intensifies the citrus flavor of this slushy Mexican-inspired libation. Get the recipe for Frozen Limeade Margarita »

Double-fried chicken marinated in an aromatic brine is a specialty of the house at the restaurant Rye KC in Leawood, Kansas.

A lime juice and spicy Sriracha marinade gives this summer side dish a zesty kick. See the recipe for Cowboy Caviar »

Smoked Tomato Soup