Author: Mimi Young

Even though we're well into fall, it still feels like summer in most parts of the San Francisco Bay Area, which has me wanting to enjoy spicy foods with an icy cold beer, a cool glass of wine, or a frosty cocktail. Being the wuss that I am, I prefer finger foods and small bites—so I can quickly quell the heat with one of the aforementioned drinks between mouthfuls—which is why these nine spicy shrimp recipes are totally my jam.

Firstly, they're easy to whip up and don't require a long list of ingredients. Some, like goong pad nam prik pao (Thai stir-fried shrimp with chile jam) and ebi no chirisōsu (Japanese shrimp in chile sauce), rely on jarred condiments to do the heavy lifting. Best of all, you can dial the heat level up or down to suit your spice tolerance—go ahead and toss in a few more bird's-eye chiles (seeds and all) if you like things fiery. And don't be surprised if when these dishes have you licking every last bit of sauce off your plate and fingers!

Jamaican Pepper Shrimp

Stewed in a flavorful broth that's loaded with onion, garlic, allspice, thyme, and plenty of fiery Scotch bonnets, this popular Jamaican roadside snack is just as easy to make at home. Annatto powder and annatto seed oil give the shrimp their signature red color. If you like your shrimp scorching, finely chop the peppers and seeds to intensify the heat, remove the seeds for less heat, or (if you're like me) leave the peppers whole for even less heat.

Easy Shrimp With Cilantro Sauce

Adapted from her maternal grandmother's recipe, this dish from Kaumudi Marathe's features plump shrimp swimming in a spicy chutney made of cilantro, chiles, and lots of garlic. Whole and ground cumin add earthiness to balance the bright, fresh cilantro in the sauce. Briefly searing the marinated shrimp before simmering in the sauce adds yet another layer of flavor.

Cajun Shrimp

One of the keys to great Cajun shrimp is making your own spice blend, which allows for better control over the flavors and heat level. Rather than merely tossing shrimp into a sauté pan with butter, garlic, and some premade "Cajun" seasoning, we prefer to dry-brine them with salt and baking soda first, which yields a plumper shrimp with a tender bite. Bronzing the shrimp over moderate heat also allows the sweet and delicate shrimp flavor to shine through the spices.

Tôm Rim (Vietnamese Braised Shrimp)

These plump, juicy shrimp are braised in a caramel-and–coconut water sauce that's boldly flavored with garlic, fish sauce, and chiles. Depending on your spice tolerance, you can either deseed the bird’s-eye chiles or leave them in before chopping—or add another chile for more heat. Be sure to serve the tôm rim with lots of rice to sop up all that deliciously sweet-savory sauce.

Quick Broiled Shrimp With Harissa and Beer

Pairing bitter, hoppy beer with spicy homemade harissa bumps up the already unbeatable combo of butter and shrimp with even more flavor. We keep the shell on to prevent the shrimp from overcooking under the broiler, yielding plump and juicy flesh. Preheating a sheet tray or cast iron also allows the shrimp to cook from both the top and the bottom. You'll want to serve this with plenty of crusty bread to soak up the spicy butter and beer sauce.

Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce)

A staple of chuuka, or Chinese-Japanese cuisine, ebi no chirisōsu are plump, juicy shrimp enveloped in a sweet chile sauce, made from a combination of ketchup, Sichuan chile bean paste, garlic, sugar, rice wine vinegar, and sake. A potato starch slurry is added to thicken the sauce, producing a silky, glossy glaze that beautifully clings to the shrimp.

Goong Pad Nam Prik Pao (Thai Stir-Fried Shrimp With Chile Jam)

If you have a jar of savory-sweet nam prik pao, or Thai chile jam, hanging out in your fridge, you can bang out this quick stir-fry of shrimp, oyster mushrooms, and long beans in under 30 minutes. Thai oyster sauce and light soy sauce amplify the roasted chile paste's savory and salty notes, while a touch of tamarind paste and sugar round things out. Like most saucy and spicy stir-fries, this dish should be served with steamed rice.

Shrimp Fra Diavolo (Shrimp and Pasta with Spicy Tomato Sauce)

Bottled clam juice and the simple technique of sautéing shrimp shells in oil to extract their flavor imbues this spicy Italian-American classic with rich shellfish flavor. Briefly marinating shrimp with baking soda guarantees an extra snappy texture, and plenty of red pepper flakes make this dish devilishly spicy.

Crispy Kimchi Pancakes With Shrimp

Packed with bits of spicy kimchi and fresh plump shrimp, these crispy kimchi pancakes, or jeon, are perfect as an appetizer, snack, or light dinner. Adding kimchi brine to the batter lends an extra spicy-tart flavor. 

I'm the type of person who plans all my trips around food experiences, so visiting "landmarks" usually revolves around iconic eateries, food halls, markets...you get the picture. The only place I've ever been to in the South is New Orleans, and while I'm a bit fuzzy on the details of the various trips themselves—way too many Hurricane slushies and bourbon cocktails—my sense memory of the food remains crystal clear: creamy grits, smoky collard greens, rich gravies, and a plethora of sweet, sweet desserts.

Putting together this collection of 17 iconic Southern recipes made me feel like I was embarking on a road trip through the American South, tucking into a big plate of country ham and sopping up the red-eye gravy with as many fluffy cathead biscuits I could get my hands on. Although I'm admittedly a wimp when it comes to spicy food, I'd happily brave a Nashville hot chicken sandwich—as long as I could quell the heat by digging into a bowl of cool banana pudding afterward. Even if you can't travel through the South, cooking these recipes will easily take you on a delicious sensory adventure. Happy trails!

Red-Eye Gravy

Elaborate, rib-sticking breakfasts—especially the kind involving meat and gravy, like this pan-fried country ham and red-eye gravy made from pan drippings and coffee—are a favorite way to welcome home family and friends in the South. The exact origin of the moniker "red-eye" is debatable, though it's likely due to its shimmering reddish hue where it pools around the “eye” or “aitch” bone of sliced country ham. All you need to know is that you should have plenty of biscuits on hand to soak up the rich mahogany gravy.

Biscuits and Gravy

Biscuits are the foundation of this classic Southern breakfast. Just a handful of ingredients and a cast iron is all it takes to whip up the South's best hangover cure. To keep the gravy homogeneous and not too greasy, we cook the sausage in its own fat, adding onion to provide a savory counterpoint to the sweet elements in the sausage. A ratio of one tablespoon of all-purpose flour to one cup of milk ensures a thick and silky gravy that won’t become gloppy once cooled.

Southern Cathead Biscuits

Among the myriad of biscuit styles in the South, cathead biscuits are a ubiquitous regional favorite, found at barbecue joints, truck stops, and home dinner tables. They're so-named because their size is said to be as big as a "cat's head." Unlike flaky layered cut biscuits, this drop variety is crisp on the outside and fluffy-tender on the inside—and much easier to make. It's just the kind of biscuit you want for sopping up every last drop of gravy, meat juices, or whatever else is on your plate.

Nashville Hot Chicken Sandwich

Like all good Southern-style fried chicken, this one starts with a buttermilk brine that helps tenderize the meat and provides a vehicle for layering flavor—in the form of hot sauce, cayenne, and black pepper, in this case. It's then double-dredged and fried until golden with lots of sturdy craggy bits to grab onto the fiery finishing sauce without losing any of its crispiness. A brioche bun slathered with mayo (preferably Duke's) and a few pickle slices complete the picture.

Fried Green Tomatoes

One of the keys to frying the best green tomatoes lies in choosing the right tomatoes. You'll want to go for unripened tomatoes that are still green instead of ripe green tomatoes (such as an heirloom variety), which would turn to mush when they hit the heat. Make sure to slice the firm tomatoes no more than 1/4-inch thick to prevent the batter from cracking and falling off when fried. Adding salt to a 50/50 blend of cornmeal and breadcrumbs eliminates the need to season the raw tomatoes, ensuring a crispy coating.

Cheesy Southern Tomato Pie

Savory tomato pies have deep roots in the South and can be found throughout the Carolinas, particularly the flat coastal areas of the low country. A well-made one—like this retro version featuring bright, sweet tomatoes bathed in mayo and a blend of mozzarella and cheddar cheeses—makes the most of summer's bounty. We pre-salt the tomatoes to drain them of excess water and concentrate their flavor, and par-bake the crust so it remains crisp.

Cajun Shrimp

There are plenty of recipes for "Cajun shrimp" out there—many of them simply involve melting butter in a pan, tossing shrimp in Cajun seasoning, and sautéeing it with some garlic until just cooked. But we think making your own Cajun seasoning blend allows for better control over flavors. We also like dry-brining the shrimp with salt and baking soda for a plumper shrimp with a tender bite, and also bronzing the shrimp over moderate heat to let the sweet and delicate shrimp flavor shine through the spices.

Good Grits

If you don't like grits or are on the fence about it, chances are you probably haven't had a good, properly made pot of it. This recipe just might change your mind: grits made from good quality stone-milled whole kernel corn, simmered low and slow with the high ratio of water to grits, stirred with love and consideration until they form a silken porridge that's sweet, nutty, and creamy. Now that's the way grits should be.

Southern-Style Unsweetened Cornbread

Like grits, unsweetened Southern-style cornbread shines when it's made with high-quality cornmeal, which produces a light and fluffy bread interspersed with pleasantly crackly bits of corn grit, and loaded with a rich corn flavor. Adding sugar isn't necessary when you're using stone-ground cornmeal made from corn that's left to ripen in the field, resulting in a higher sugar content. Even if you're used to the sweeter Northern style of cornbread, this is worth a spot in your baking repertoire—especially for making stuffing at Thanksgiving.

Hoppin' John

Although Hoppin' John is famously eaten on New Year's Day for good luck and prosperity, this Southern staple is just as good on any other day. Our version features tender and earthy field peas cooked with fluffy rice and rich and smoky ham hocks. Using parboiled rice shortens the cooking time and ensures every grain cooks up fluffy instead of sticky.

Braised Collard Greens With Ham Hocks

The meltingly tender greens and deep, long-simmered smoky pork flavor of a classic braised collards is what we associate with the best of Southern cooking. This recipe starts with meaty ham hocks simmered in chicken stock and onions until fall-off-the-bone tender. Collard greens are added to the broth, or "pot likker," along with chopped meat, then stewed until tender. It's no wonder why this is always one of the must-haves at a meat-and-three.

Dirty Rice

Dirty rice is celebrated in the South, particularly Louisiana, and prized for the browned meat and puréed giblets used to impart its distinctive brownish-gray coloring. It's made with the “Holy Trinity” of onions, bell peppers, and celery, a substantial amount of ground meat and chicken giblets, and a generous sprinkling of Creole seasonings, like cayenne, sage, and paprika. In our recipe, we purée the giblets to help distribute their flavor evenly when it's mixed with the rice.

Chow-Chow

A sweet and tangy relish of pickled vegetables, chow-chow is an everpresent condiment on many Southern tables. It offers a great way to make the most of end-of-season green tomatoes and other late-summer produce before that first frost hits—and it's easy to make, too. Our version uses a blend of mustard powder and seeds, along with other spices, as well as a very small amount of turmeric to give the relish a punchy flavor and beautiful golden color without overpowering the vegetables.

Best Banana Pudding

Although banana pudding wasn't closely associated with the South until about the 1950s, it has now cemented its place in the Southern culinary landscape to the point where it's a permanent fixture on practically every menu in the South. While many recipes rely on packaged banana pudding mix for the base, our decidedly upgraded version relies on pastry cream infused with real vanilla for a silkier, richer filling. Chilling the assembled pudding for at least eight hours allows the flavors to meld and gives the wafers a chance to fully soften.

Red Velvet Cake

Another dessert that originated up North but took root in the South is the iconic red velvet cake, which, when properly made, more than lives up to its name. Our version uses a generous amount of natural cocoa powder to add a robust flavor as well as a rich, dark color and buttermilk to give the cake its signature tang while also keeping it moist. The batter is also great for cupcakes, but I would advise against baking the cake into the shape of an armadillo (only Steel Magnolias fans will know!).

Retro Hummingbird Cake

Studded with pineapple chunks and bananas and coated in a tangy cream cheese frosting, hummingbird cake has been a staple of Southern tables since the 1970s. Our retro take on this classic packs in as much sweet banana and pineapple flavor as possible without being cloying or stodgy. We use both mashed and chopped bananas to ensure there’s banana in every bite and toast the pecans to amplify their delicate flavor. We kept the cream cheese frosting simple to provide a nice tangy balance to the sweet tropical elements.

Chess Pie

Ooey, gooey, sticky, and sweet is a common theme in Southern desserts, and this classic chess pie fits the bill. What's great about this dessert is that it uses pantry-friendly ingredients and is very quick and easy to put together. A little salt and vinegar offsets some of the sweetness, while a small amount of flour and cornmeal in the filling gives the pie its signature thin, crackly, caramelized surface.

I'm pretty darn lucky to have spent most of my life in the San Francisco Bay Area. It may not be the most affordable place to live, but when it comes to variety and plethora of delicious food, SF is it, especially when it comes to all types of Asian cuisine. Vietnamese food is probably the first type of southeast Asian cuisine I ever tried (...I won't say how long it's been because that would make me feel ancient). Like most uninitiated eaters, I stuck with the gateway specialties like phở, spring rolls, and vermicelli bowls. I then gradually ventured to clay pot-braised fish in caramel sauce, crispy rice pancakes, lemongrass grill pork skewers, crispy cabbage salads with crushed peanuts...and then practically every banh mi offering on the sandwich shop menu.

So, that's how I've approached curating this list of Vietnamese recipes—starting with the classic five-beef phở Saigon, then moving on to favorites like broken rice or cơm tấm, coconut water caramel-braised shrimp, and grilled pork paste rice paper rolls. From appetizers, soups, and mains to snacks and dessert, we have the entire Vietnamese meal covered. So what are you waiting for?

Phở Saigon (Southern Vietnamese Beef Noodle Soup)

Over the last several decades, phở has made its way into our culinary lexicon, from street vendors in Vietnam to restaurants around the globe. Phở Saigon—the Southern Vietnamese rendition—is perhaps the most iconic, featuring rice noodles and five different cuts of beef in a delicate, flavorful broth layered with complexity. To achieve a pristine, never-cloudy broth, we parboil the bones to remove the impurities, then simmer them along with the meat to draw out the sweetness and flavor from the different cuts. Charring the aromatics and toasting the spices create even more depth. Of course, no bowl of phở is complete without fresh mint, basil, cilantro, bean sprouts, and chiles.

Bún Bò Huê (Vietnamese Spicy Beef Noodle Soup)

If phở is the gateway dish that introduces the uninitiated into the world of Vietnamese cuisine, then Bun bo hue is its cool, ultra-flavorful cousin—full of spice and funk. It's a bit of a misnomer to call this a beef noodle soup because pork is also a prominent player, in the form of ham hocks, steamed pork sausage, and coagulated pork blood cake. Oil infused with annatto seeds and aromatics gives the broth its signature hue. At the same time, pineapple, though optional, lends a slight acidity and sweetness to the broth that complements the finished bowl.

Bún Chả Hanoi

Bún chả Hanoi is as iconic to North Vietnam as phở is to the South—though not as well-known until it shot to fame courtesy of the dynamic dining duo, President Barack Obama and the late Anthony Bourdain. This dish consists of charred pork patties and pork belly slices bathed in a steaming dipping sauce—which keeps them moist—served alongside tender rice noodles, fresh herbs, and crunchy pickles. The key to succulent pork patties is to use cuts of pork with at least 20% fat, if not more. Since the dipping sauce (nước chấm) will make or break this dish, stick to traditionally made fish sauce (such as Red Boat).

Cơm Tấm (Vietnamese Broken Rice)

Rice is foundational to the Vietnamese diet, and much of Vietnamese cuisine is built around its many iterations—from noodles to paper. Broken rice, a byproduct of the milling process, is especially treasured. It cooks faster, and its broken texture absorbs sauces better, making it the ideal accompaniment. For cơm tấm, the iconic Southern Vietnamese dish, broken rice is served piled high with grilled and shredded pork, pork-and-egg meatloaf, fresh and pickled veggies, and a tangy-sweet sauce.

Tôm Rim (Vietnamese Braised Shrimp)

Tôm Rim is just the type of dish made to be eaten with lots of broken rice (well, really any rice) to sop up all that deliciously sweet-savory sauce. The plump, juicy shrimp are braised in a coconut water caramel that's boldly flavored with garlic, fish sauce, and chiles.

Thit Heo Nuong Xa (Vietnamese Grilled Lemongrass Pork Chops)

Vietnamese grilled lemongrass pork chops are one of those restaurant dishes you can easily replicate at home with no more than 30 minutes of active work. All you need are a few common ingredients for the marinade—shallots, lemongrass, garlic, sugar, pepper, and fish sauce—some thinly sliced pork chops, and a nice, hot fire to quickly sear and caramelize the meat. Serve them with plenty of steamed rice, sliced cucumber, and a simple nước chấm garnished with grated carrot and daikon.

Canh Chua Cá Thì Là (Vietnamese Fish Soup With Tomato and Dill)

Canh are a type of Vietnamese soup that bring balance to bolder and more assertive dishes like stews and braises, cleanse the palate, and moisten rice for smoother digestion. This one is light, delicate, and refreshing, with sweetness from fish mingling with a mild, tangy tomato broth and fragrant, herbaceous dill. Freshwater fish is seared before adding to the broth to temper any earthy taste and keep its flesh firm. The tomatoes are cooked in two stages to amplify their sweetness while preserving their tangy freshness.

Rau Muống Xào Thịt Bò (Vietnamese Sautéed Morning Glory With Beef)

Known by various names—rau muống in Vietnamese, ong choy in Cantonese—morning glory is prized throughout Asia for its crisp stems and tender leaves. I grew up eating it simply stir-fried with garlic and fermented tofu. Here, we've bulked it up with beef to turn a typical side dish into something more substantial. Starting the stems in a hot pan first ensure both the leaves and stems are evenly cooked. Garlic crisps and garlic-infused oil also give it aromatic savoriness.

Gỏi Gà Bắp Cải (Vietnamese Chicken and Cabbage Salad)

Gỏi gà bắp cải is an impressive medley of textures and flavors. Tender poached chicken, crunchy cabbage, sweet carrots, and pickled onions marinate briefly in a tangy vinegar brine to allow the vegetables to wilt and the flavors to develop. Fresh herbs, crispy shallots, and peanuts are added right before serving to ensure the final salad retains a vibrant and crunchy bite.

Nem Lụi Huế (Huế Lemongrass Pork Skewers)

When it comes to portable street food, who doesn't like grilled meat on a stick, especially when it's smoky charred pork skewered with aromatic lemongrass? The perfect balance of pork butt, pork paste, and pork fat ensures that the nem lụi is succulent and tender. Pork pâté provides a shortcut for making the tangy, earthy pork-peanut sauce. Now that's a lot of pork—but we're not complaining!

Nem Nướng Cuốn (Vietnamese Grilled Pork Paste Rice Paper Rolls)

Another way to have your grilled pork skewers is to roll them in rice paper wrappers with fresh herbs. Serve them up with a vibrant sauce made with minced pork, shallot, garlic, chicken broth, peanut butter, hoisin sauce, sugar, fish sauce, and annatto oil. Adding baking powder to the pork paste helps it rise and gives this specialty of Nha Trang, on Vietnam’s south-central coast, its signature spongy texture during cooking.

Chả Giò (Vietnamese Imperial Rolls)

What really sets these Imperial rolls apart from other types of fried spring rolls is the use of rice paper as the wrapper. Vietnamese rice paper in particular is much thinner than other styles of rice paper found at Asian supermarkets in the US. It's crucial not to soak them too long or they'll get too soft and sticky, becoming impossible to work with—a light dip just to barely moisten will do. Using a combination of water and sugary soda also helps promote browning.

Vermicelli Noodle Bowl With Imperial Rolls

If you're the type of person (like me) who likes to order extra Imperial rolls in their vermicelli noodle bowl, then this recipe starring Imperial rolls is for you. To keep the rice noodles bouncy, cook them just until tender and rinse immediately under cold water to prevent them from overcooking. Also, choose a dried vermicelli, like Three Ladies Brand, which has a firmer bite and maintains a springy texture.

Bánh Xèo (Crispy Vietnamese Rice Pancakes With Pork and Shrimp)

Named for the sizzling sound, known as xèo, produced when rice batter hits a hot pan, these crispy rice pancakes with pork and shrimp are a favorite street food staple. What's great about this recipe is that the bánh xèo is pan-fried, not deep-fried—much easier for the home cook. The beansprouts are par-cooked to draw out excess moisture, which helps the pancake stay crispy. You can eat it on its own or wrapped in lettuce leaf or rice paper.

Bánh Nậm (Vietnamese Steamed Rice Dumplings With Shrimp and Pork)

Studded with minced pork and shrimp and wrapped in tidy banana leaf parcels, these flat rectangular rice dumplings are a perfect example of how altering a rice flour batter can result in a completely different dish from, say, crispy rice flour pancakes. For the bánh nậm, the batter is first cooked on the stovetop to hydrate and gelatinize the starches, which results in a silky, smooth final dumpling. The cooked paste is topped with seasoned filling, wrapped, and steamed. It makes for a delightful snack with a splash of nước chấm, a sprinkling of crispy shallots, and a side of đồ chua (pickled carrots and daikon).

Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments)

A popular street food with school kids in Vietnam, this snack combines a crisp rice paper cracker with an assortment of savory toppings. It's best to use rice paper made mostly of rice and not just tapioca flour, which gets very sticky and melts when grilled. Wetting and sandwiching the rice paper wrappers provides the cracker with more structure to hold the toppings and ensures it becomes light and crispy when grilled, not dense and plasticky.

Egg and Pâté Bánh Mì

This banh mi gives new meaning to "breakfast sandwich"—a savory omelet enhanced with sautéed scallions and shallots, sandwiched with creamy, rich homemade chicken liver pâté, fresh herbs, crisp cucumber, jalapeño, pickled carrots and daikon, and a slathering of aioli. This bundle of goods is packed inside a crusty, tender banh mi roll. McMuffin, who?

Đồ Chua (Vietnamese Pickled Daikon and Carrots for Banh Mì)

No banh mi, cơm tấm, or salad would be complete without pickled carrot and daikon. We cut the vegetables into sticks that are about 1/8-inch thick and 3 inches long to give them just the right amount of crunch, and let them marinate for at least two hours to neutralize the sharp earthiness of the carrot, allowing the sweet-tangy flavors to meld.

Chè Chuối (Vietnamese Banana, Tapioca, and Coconut Milk Dessert)

Across Vietnam, there are countless renditions of chè, or sweet soup, made with fruits, legumes, or tubers simmered in coconut milk or served with a light sugar syrup. This one features pisang awak bananas, which have a delicate sweetness and mellow tang, cooked with small tapioca pearls in coconut milk infused with fragrant pandan. It can be served hot or warm and garnished with crushed roasted peanuts for textural contrast.

Iced Vietnamese Coffee

This iced Vietnamese coffee is guaranteed to leave you buzzing hours after your last sip. Allowing the ground Vietnamese Robusta beans to steep for 5 minutes before dripping through a phin filter produces a strong, aromatic brew that's rich and balanced. Sweetened condensed milk provides a creamy counterpoint to the bitter dark coffee.

Buttermilk is one of those versatile all-purpose ingredients we should be using more often than we do. I try to keep a quart of cultured buttermilk in my fridge at all times, and it's rare for me to toss out a partial carton—I'll find any use to get every last drop out of it. I can easily add it to brines for fried chicken and pork cutlets, but I mainly use it for muffins, cakes, biscuits, scones, breads, and, of course, pancakes and waffles. Its rich, thick texture won't thin out batters, and its acidity both tenderizes and enriches the flavor of whatever I'm making with a subtle tang that balances out the sweetness. These nine buttermilk dessert recipes just might inspire you to keep a carton of the cultured stuff around...and actually use it all up.

Red Velvet Cake

When properly made, this Iconic American dessert more than lives up to its moniker—each luscious bite is pure velvet. Using the right combination of ingredients and being careful not to over mix the batter makes all the difference between a bone-dry cake and fine, tender crumb. Buttermilk is one of the star ingredients in this recipe, giving the cake its signature tang while also keeping it moist.

Gingerbread Sheet with Cream Cheese Frosting

This tender gingerbread sheet cake has a fluffy texture and a bold mix of molasses and spice that makes it a standout on any dessert table. The addition of whole wheat flour imparts a nutty, graham cracker-like flavor. Meanwhile, cultured buttermilk adds a big dose of moisture while keeping the batter thick and helping it rise. If you prefer a layer cake, all you need to do is double the recipe.

Texas Sheet Cake

If you don't have a Texas sheet cake in your dessert repertoire, you need one, stat! It's the kind of dessert you bake for a party, bring to a barbecue, or keep around for your family to nibble on during the week—a mellow chocolate cake liberally doused in hot fudge and toasted pecans. Buttermilk and natural cocoa powder give it a much lighter profile than the dark, earthy intensity of a traditional devil’s food cake.

Buttermilk Ice Cream

Stella developed an ingenious method for producing an assertive buttermilk ice cream with a light and fresh texture that'll tempt you to eat it straight out of the machine. Cornstarch keeps the ice cream thick and silky, which reduces the number of eggs needed, while brandy and orange blossom water boosts the buttermilk's flavor. Serve it swirled with fruit puree or topped with Stella's crisp homemade granola (also enhanced with buttermilk).

Pistachio Cake

Thick buttermilk provides structure and pleasant acidity to this incredibly moist olive oil cake infused with the nutty aroma of pistachio. Orange zest and orange flower water further enhance the cake's nutty, sweet flavor. Like Stella's classic olive oil cake, this one comes together in a matter of minutes, making it great to bake for a weeknight dessert or an impromptu gathering.

Old-Fashioned Blackberry Cobbler

I don't know anyone who wouldn't want to dig into a dish of warm, jammy blackberries tucked under a light, crispy buttermilk biscuit crust. Even if you can't get your hands on gorgeous farmers market berries, you can still make an extraordinary cobbler. The secret is adding three simple ingredients: raspberries, baking soda, and cinnamon. They mellow out even the most astringent, acidic blackberries and amplify their natural flavor. What will make your warm cobbler taste even better? Serve it with a scoop of homemade buttermilk ice cream.

Buttermilk Vanilla Waffles

I'm a firm believer in waffles for breakfast and dessert. Sure, a crisp buttermilk vanilla waffle drizzled with maple syrup makes for a very happy start to my day, but warm waffle wedges topped with ice cream, strawberries, and a drizzle of Nutella is my idea of a decadent dessert. Plus, the slight acidity of buttermilk will offset any combination of sweet toppings you want to load onto your dessert waffle.

Potato Doughnuts

Potato doughnuts are in a class of their own—somewhere between a light-as-air yeast doughnut and a denser crumb, crisp-on-outside cake doughnut. Our recipe uses mashed russet potatoes, brown butter, and buttermilk to produce a doughnut that's fluffy on the inside and crisp on the outside. Frying them in refined coconut oil also helps yield lighter, crisper doughnuts with a buttery finish.

Buttermilk Biscuits

Classic, flaky buttermilk biscuits are great on their own, slathered in butter or sandwiched with fried chicken. They're also wonderful for strawberry shortcakes—simply add a little sugar and a splash of vanilla or lemon zest to the dough and a sprinkle of turbinado or crystal sugar before baking. Layer the split biscuits with dollops of whipped cream and macerated strawberries for a simple but sweet dessert.

I like to think of smoothies as the ultimate "choose your own adventure" concoction—you can make it with just about anything you want. All you need is a blender and you're good to go. But how many times have you chucked a bunch of random ingredients into the blender, hoping for the tastiest result and ending up with the grossest? Been there...many, many times. This is where smoothie recipes can act as a springboard for our creativity.

We've rounded up our favorite smoothie recipes to set you off on the path to success. Whether you want a quick, nutrient-packed breakfast drink to jumpstart your morning, or an afternoon pick-me-up when you've hit the proverbial wall, there's a smoothie recipe that's for you. So, let's get that blender whirling!

Peanut Butter-Banana Smoothie

Like Elvis, I love the iconic pairing of bananas and peanut butter—hold the bacon. Here, peanut butter's creaminess and savory notes perfectly complement the natural sweetness and tropical flavor of banana, while blending in frozen sliced bananas yields a thicker, creamier texture. We recommend using unsalted natural peanut butter with no added sugar and then adding just a pinch of salt to enhance the sweet-savory flavor profile.

Strawberry Banana Smoothie

This deliciously smoothie is reminiscent of the strawberry milk from your childhood—minus the artificial flavors and colors. Frozen strawberries, almost always packed at peak ripeness, chill the smoothie without the need for ice, while a bit of strawberry jam intensifies the berry flavor. Banana adds thickness while whole milk lends richness.

Coffee Smoothie

If you're like me, a morning without coffee is like a false start to the day. While I usually take my Joe hot in the form of a latte, there is something extremely appealing about drinking it in smoothie form—especially when it can almost double as breakfast. This smoothie is layered with coffee flavor from strong-brewed coffee ice cubes, coffee yogurt, and chocolate-covered espresso beans, plus creamy almond butter and a little sweetened condensed milk. Good morning, indeed!

Avocado Smoothie

This green smoothie is right up my alley: It's ultra-creamy from avocado, sweet from mango and banana, and slightly tangy from orange juice. There's also just enough spinach to pump up the vibrant color and provide a dose of green vegetable without me actually noticing its presence. That's a win-win in my book.

Spicy Chard and Pineapple Smoothie

Want to kickstart your day with a little heat? The spice in this smoothie comes courtesy of fresh jalapeño, which is blended with frozen pineapple and avocado, We like incorporating chard instead of the usual kale for a better flavor and because it blends more thoroughly. The avocado provides a rich, creamy base and satiating healthy fat, while the pineapple adds the right amount of sweetness to balance the spicy chile.

The Californian Smoothie (Avocado-Berry Smoothie)

What's more quintessentially Californian than avocados and dates? Avocado gives this smoothie its rich, creamy body, while frozen strawberries and raspberries provide a vibrant hue. We sweeten the blend with dates and honey, which lend caramel and floral notes. Choose your own adventure when it comes to the milk—any will do.

Blueberry, Ginger, and Kefir Smoothie

Whole milk kefir ice cubes are the key to making quick and creamy smoothies. All you have to do is pour the drinkable yogurt into ice cube trays and stash the frozen cubes in a zip-top freezer bag. Here, we blend the kefir cubes with fresh blueberries, more kefir, and freshly grated ginger, which adds more of a kick than the ground variety. Even though everything gets processed in a blender, you still want to use finely minced or grated ginger to ensure you don't end up with potent chunks in your smoothie.

Peach Basil Kefir Smoothie

This is the ideal smoothie to make at the height of peach season. The luscious fruit pairs beautifully with fresh basil, while frozen kefir chills down the smoothie and gives it a tangy peaches-and-cream vibe.

Raspberry, Mint, and Kefir Smoothie

Four ingredients come together in perfect harmony in this refreshingly bright and frosty drink. The sweetness of the honey tempers the tanginess of the raspberries and kefir, and cooling fresh mint ties it all together.

Coquito Smoothie

Inspired by the Puerto Rican holiday punch, this creamy coquito smoothie is dairy-and egg-free. Using coconut milk from a carton (which you can find in the refrigerated section of the grocery store) provides the right amount of richness and coconut flavor without separating like canned coconut milk does when chilled. Frozen banana sweetens and thickens the smoothie, while maple syrup's caramel note mimics the flavor of rum and bourbon. Lastly, a sprinkle of ground nutmeg will make you feel like you're drinking a glass of eggnog.

Is there anyone who doesn't own (or at least think about owning) an air fryer these days? For a confessed kitchen-gadget hoarder like myself, it took enormous willpower to hold out for a great deal on one. But now I use it almost daily for everything from refreshing leftover homemade pizza and fried tofu to roasting Chinese-style crackling pork belly, charred Brussels sprouts, and crispy potatoes.

I'm always game for a great air fryer recipe, and we've rounded up some of our test kitchen-approved favorites. Each recipe dives deep into the science of air frying and highlights what an air fryer does best: mess-free rapid cooking. We've eliminated the dread of dry chicken breast, leathery pork chops, and overcooked seafood; green beans, cauliflower, and Brussels sprouts have never cooked faster or tasted better; and we even nailed air fryer dupes for traditionally fried classics like Southern fried and Katsu-style chicken. With these 18 best air fryer recipes, you may forget about your stove altogether.

Air-Fryer Chicken Thighs

Chicken thighs have long been one of our go-to's for fuss-free meals, and the air fryer has made cooking them even faster and more efficient. To get the crispiest skin and most flavorful, juicy meat, we thoroughly season the bone-in thighs with a dry brine and let them rest in the fridge for at least an hour (or up to 24). A little baking powder also helps the skin develop a crispy texture. Try out our three seasoning combos, or experiment with your own.

Air-Fryer Chicken Breasts

For those who dread cooking chicken breast in an air fryer for fear of it turning out dry as jerky, have we got a recipe for you! Similar to the method for cooking chicken thighs, we let the dry-brine and baking powder work its magic seasoning the meat and drying out the skin (but not the chicken itself). Most importantly, we leave the breasts bone-in, which protects the meat from drying out and allows for higher-temperature cooking.

Air-Fryer Pork Chops

Yes, perfectly seared, succulent pork chops can come out of an air fryer—if you follow our kitchen-tested techniques, that is. First, dry-brining is a must, and giving the seasoning extra time to penetrate will help dry out the surface more and promote browning. Choosing a thicker bone-in cut, starting the pork chops low and slow, and finishing them on high also ensures juicy, tender meat and a picture-perfect crust.

Air-Fryer Southern Fried Chicken

While we love that an air fryer offers quick and easy ways to cook your favorite recipes with less fat, some foods present more of a challenge—take Southern fried chicken. Well, our team cracked the code with a buttermilk-pickle brine and a well-seasoned dredge that produces a fantastically juicy chicken full of crisp, craggy bits—all the mouthfeel and textures of the real deal with much less mess.

Air-Fryer BBQ Chicken

When the weather or space limitations don't allow for outdoor grilling, the air fryer can be a great way to get barbecue chicken on the table. This recipe takes only five minutes of prep and cooks up in about 20 minutes, making it ideal for busy weeknights. The key is to space out the chicken to allow for even airflow and wait until the chicken is cooked halfway before smothering it in a sweet and tangy barbecue sauce to ensure a light, pleasant char.

Air-Fryer Chicken Katsu

I love tender, crispy golden-fried chicken katsu. What I don't love is filling up a pan full of oil, then having to strain it out or dispose of it after frying. This air fryer recipe cuts the deep-frying part out of the equation, leaving you with juicy katsu-style chicken encased in crunchy panko bread crumbs. Pounding the chicken into thin cutlets and briefly dry-brining it before coating and cooking ensure the best results.

Air-Fryer Salmon

Using an air fryer to cook salmon pretty much eliminates having to deal with the smelly mess of using a skillet or full-size oven. Our fool-proof method guarantees tender fish with crisp skin in under 15 minutes with a few basic rules, like selecting fillets that are 1 1/4 to 1 1/2-inch thick, preheating the air fryer, and properly drying and oiling the fish to prevent sticking and promote crisping.

Air-Fryer Shrimp

Whether you like your shrimp dressed up or down, an air fryer can get those mouthwatering crustaceans onto your plate in under five minutes. As with selecting the right size of fish, picking shrimp large enough (i.e. 16/20) to withstand a slightly longer cook time for browning without overcooking is key. Also, a quick toss in a dry brine of salt, baking soda, and sugar yields a plumper, snappier shrimp.

Air-Fryer Buffalo Wings

I'm under no illusion that chicken wings cooked in an air fryer are "healthy" by any means. The air fryer just cooks them faster and with a whole lot less mess—and I'm totally good with that. To achieve a golden, crispy wing, we toss them in baking powder to promote browning and bubbling of the chicken skin for a crackly, just-like-fried exterior. Spacing out the wings also encourages better airflow for even cooking. You can keep it classic with a traditional Buffalo sauce, or go with a sweet and spicy chile sauce for a Korean fried chicken vibe (my personal favorite).

Air-Fryer Bacon

I may be dating myself a bit, but when I was kid, cooking bacon in the microwave was the popular quick, mess-free method. It unfortunately required stacks of paper towels and merely produced slightly shriveled, non-crispy strips. Welcome to the age of the air fryer, where zero-fuss, crispy bacon can be yours in about 10 minutes. I love technology!

Crispy and Flavorful Avocado Fries

Some avocados are meant for guacamole, and some, like the firm, ripe variety, are meant for coating in panko breadcrumbs and air-frying. The key to even browning is slightly crushing the overly large flakes of panko so they don't stick out and get blasted with too much intense heat. The panko is a blank canvas, so let your spice rack lead the way.

Air-Fryer Brussels Sprouts With Preserved Lemon–Caesar Dressing

I count myself as a former Brussels sprouts hater whose abject abhorrence of the cruciferous bulbs stemmed from being served a mushy, smelly, grayish-green version in college. Little did I know it was all about the cooking method. Rapid roasting in the air fryer produces beautifully crisped and browned Brussels sprouts. When paired with shaved raw sprouts and crunchy toasted breadcrumbs, grated Parmesan cheese, and a creamy Caesar dressing flavored with preserved lemon, it's a side dish worthy of seconds.

Air-Fryer Green Beans

While real dry-frying green beans can produce amazingly delicious results, the two-step process—which involves a generous amount of oil and a hot wok—isn't exactly practical for the home cook. This air fryer recipe inspired by Sichuan-style dry-fried green beans delivers crisp, lightly blistered, charred green beans in under 10 minutes. They're great served simply salted, or tossed with lemon zest right after cooking and topped with some shaved Parmesan cheese.

Air-Fryer Roast Potatoes

It can take quite a long time to achieve the ideal crispy-on-the-outside, fluffy-on-the-inside texture in a proper roasted potatoes. This air fryer recipe shaves off a good amount of time with no preheating the oven, no rimmed baking sheets, and no waiting an hour for the potatoes to roast. While we do parboil the potatoes with some baking soda to create a starchy surface to achieve extra crunch, it only takes 20-25 minutes in the air fryer to roast.

Air-Fryer Cauliflower

Cauliflower was another vegetable I pushed around on my plate as a child, mainly because it was usually overcooked and bland. Roasted cauliflower, however, is a different experience entirely—think a crispy exterior, tender interior, and toasty notes throughout. Tossing the florets in a mixture of oil and water provides just enough moisture to soften cauliflower's denser texture.

Caesar Roasted Broccoli

Air fryer-roasted broccoli is a mainstay of my weekly dinner repertoire, but sometimes I want to zhush it up with a crunchy topping—like this one. Here, breadcrumbs are tossed with anchovy paste, garlic, and lemon zest to give it a distinctly Caesar flavor profile.

Air-Fryer Asparagus

Here, the air fryer’s combination of high heat and steady airflow quickly wicks away moisture from the asparagus while it cooks, caramelizing the sugars and adding a complexity of flavor. You’ll have asparagus that's lightly browned, roasted on the outside, and tender-crisp on the inside, all within 10 minutes.

Air-Fryer Baked Potato

We would argue that the air fryer is the perfect vehicle to create the ideal baked potato—fully tender with a uniformly fluffy interior encased in properly crisped skin. And, compared to a conventional oven, a typical air fryer takes just 40 minutes to bake two fluffy, tender potatoes that you can dress up in countless ways...like with sour cream, chives, and crumbled pieces of air-fried bacon.

Aside from my little micro-climate pocket of perpetually foggy San Francisco, August is blazing sunshine, sweaty days, and warm nights everywhere. This calls for quick, simple meals that allow you time to just chill out, preferably in the shade with an icy cold drink in hand. The abundance of fresh, peak seasonal produce like corn, tomatoes, green beans, zucchini, berries, stone fruit, and watermelon makes it virtually effortless to whip up meals and desserts jam-packed with flavors and textures. We've rounded up our the best summer recipes that take full advantage of everything the season has to offer, from cool one-bowl wonders, like our spicy Korean noodles and Italian-American pasta salad, to smoke-kissed grilled chicken Caesar and grilled whole fish tacos, and even updated retro icebox cakes. Kick back with one of these summer recipes that are guaranteed to keep those relaxing vibes going long past Labor Day.

Quick and Easy Bibim Guksu

These cold, spicy Korean noodles were made for slurping on a blazing hot day. Bouncy chilled somyeon noodles coated in a sweet, slightly tangy gochujang-based sauce are mixed with crunchy cucumber, juicy Asian pear, and aromatic perilla leaves. Hard-boiled egg provides substance and richness, while crushed sesame seeds add extra nuttiness.

The Ultimate Grilled Chicken Caesar Salad

When we say "grilled chicken Caesar salad" we don't mean for you to simply grill up some chicken breast and call it a day. To make this the "ultimate" version, we give the chicken breast, romaine, and lemon the grill treatment so the salad is properly infused with smoky char flavor. We even swapped out regular croutons for a sliced baguette, while keeping the Caesar dressing classic.

Skirt Steak With Warm Spicy Corn-and-Peach Salsa

This wonderfully pan-charred skirt steak is ideal for those not blessed with an outdoor space to grill. The combination of charred sweet summer corn and peaches at their peak tempers some of the heat from the jalapeño and cayenne pepper.

Air-Fryer Southern Fried Chicken

When you're craving some crispy Southern fried chicken but it's too dang hot to stand in front of vat of oil, the air fryer and this recipe can be your new best friends. We brine the chicken in buttermilk and pickle juice, then dredge it in a well-seasoned combination of wheat and rice flours (with a bit of baking powder) to produce an ultra flavorful, juicy, crispy air "fried" chicken supper that's quick—leaving you plenty of time to kick back with a cold beer and enjoy.

Chacarero Chileno (Chilean Steak and Green Bean Sandwiches)

Chacarero chileno is usually reserved for peak green bean season and is as much a showcase for the beef as it is for fresh summer produce. The meat is brushed with flavored mayo before grilling on high heat to keep it tender and juicy. The smoky charred beef is then topped with slices of ripe tomato and a pile of vibrant tender-cooked green beans, all sandwiched inside a grilled roll.

Whole Grilled Fish Tacos

While I do love a fried fish taco, there's just something more relaxed and rustic about grilled whole fish tacos. For one thing, keeping it whole yields a juicier fish and greatly reduces the risk of it sticking on the grill, with the skin and bones acting as heat buffers. Seasoning the fish inside and out and stuffing it with aromatics also infuses it with lots of flavor. All you have to do is lay out the fixings and let everyone break off chunks of the fork-tender meat themselves.

Summer Corn, Chicken, and Cheese Nachos

These nachos celebrate what we love about summer: grilling, barbecue, casual entertaining, and peak seasonal produce. We've replaced the traditional beans with the bright summer flavors of grilled corn, along with juicy tomatoes, diced onion, sliced jalapeños, and pickled radishes. Shredded chicken gets a coating of bourbon-spiked barbecue sauce to keep it moist and flavorful. There's also cheese in two forms: a silky-smooth cheese sauce and shredded Monterey Jack for the gooey pull.

Italian-American Pasta Salad

What do you get when you toss together pasta and antipasti? A hearty, satisfying salad that's perfect for a picnic or enjoying on the balcony with a glass of wine on a warm night. Hand-torn fresh mozzarella, ripe cherry tomatoes, briny capers and olives, good salami, and perfectly cooked pasta are key—served at room temperature, of course.

Kimbap (Korean Seaweed Rice Rolls)

Kimbap is having its moment—popping up everywhere from fast casual Asian restaurants to Costco and Trader Joe's. They're the perfect light snack—or in my case, light summertime supper—that's extremely versatile. You can roll up a variety of chilled ingredients such as cucumber, crab sticks, shrimp, peppers, julienned carrots, and pickled radish.

Tomato-Watermelon Salad

Attention to detail is what makes this ultimate pairing of two summertime superstars work. We use three types of tomatoes, seasoning them differently and letting them sit to draw out excess moisture, which practically allows the the dressing to "make itself." To maintain watermelon's crisp texture, it gets added to the tomatoes just before serving. We sprinkle on feta and mint last so their flavors don't become muddle by the dressing.

Seriously Crunchy Zucchini Fries With Herby Feta Dip

During peak season, it's stall-to-stall zucchini at the farmers' market. I invariably end up buying more than I know what to do with—there's only so much zucchini bread I can bake. Enter these baked zucchini "fries," dredged in a Parmesan-laced panko coating and baked until crisp and golden outside—making them all too easy to dunk in herby feta dip and consume by the plateful. Problem solved!

Chilled Beet and Cherry Summer Soup

Here, fresh cherries, both pureed and left whole, add pops of sweetness that perfectly balance the earthiness of fresh beets. The gorgeously vibrant chilled soup also has a bit a richness and tang from sour cream (or yogurt) that's carefully tempered into the hot soup base to prevent curdling.

Watermelon Gazpacho With Calabrian-Chile Crema

This refreshing take on the chilled Spanish classic combines summer garden staples—watermelon and tomato, both at their peak of flavor. Toasted almonds (not bread) give this soup its body, lending a nutty flavor and creamy texture. Crema and Calabrian chiles bring tang and heat to balance the sweetness of the watermelon. And, of course, a drizzle of really good extra-virgin olive oil completes the soup.

Strawberry Icebox Cake

I may have baking in my blood, but even I can't resist a fantastic no-bake dessert—especially one as incredibly easy and stunningly beautiful as this strawberry icebox cake that practically screams summer. All you need is a loaf pan and the patience to let your "cake" chill out for at least six hours in the fridge to allow the vanilla wafer cookies time to absorb moisture from the cream and quick-cooked fresh strawberry compote and soften to the ideal texture. Trust us, the payoff is spectacular.

S'mores Icebox Cake

As I pastry chef, I've created many fancified variations of the campfire classic, but none were as effortlessly eye-catching as this icebox s'mores cake. No homemade graham cracker cookies or mile-high marshmallows necessary—just store-bought graham crackers brushed with coffee, layered with chocolate mousse, set in a loaf pan to chill for six hours, then frosted with Italian meringue and toasted with a kitchen torch. Easy-peasy.

Bolis de Jamaica (Mexican Hibiscus Ice Pops)

No popsicle molds or popsicle sticks? No problem. These refreshing Mexican hibiscus ice pops are frozen in little plastic bags, making them much more portable. Simply place the bag upright in a cup and fold over the top to keep it open, then slowly pour in the sweet tangy boli mixture, tie it up, and freeze until solid. To enjoy, cut or bite off a corner of the frozen bag, then mush it with your hands to turn it into a slurpable slush (watch out for brain freeze though!).

Blueberry Cornbread Cobbler

Blueberry cobbler is the quintessential summer bake, and one of the easiest desserts to make. There's no fruit to peel, pit, or cut up. All that's required is a bit of cornstarch to thicken up the juices and a touch of cinnamon to amplify the natural blueberry flavor. Pairing it with a lemony cornbread topping gives the cobbler earthiness and texture.

Mazagran Coffee (Iced Coffee Lemonade)

Step aside Arnold Palmer—there's a new lemony cooler in town, and it's made with coffee. The combination of cold, strongly brewed coffee (or coffee concentrate), freshly squeezed lemon juice, and sugar (or simple syrup) makes for such a bright and refreshing alternative to iced coffee that you'll be kicking those flavored iced lattes to the curb.

The Upgraded Paloma

The Paloma is my summertime go-to cocktail, and I think this upgraded version is well worth the extra effort. Homemade grapefruit cordial is mixed with blanco tequila, lime juice, and Campari, then topped off with bubbly seltzer. Now that's a Paloma I can sip on all day.

While all the talk about Mediterranean cooking often focuses on its health benefits, the fact of the matter is it's just damn delicious. Don't get me wrong, I'm all for eating healthier, but I want to satisfy my taste buds first. These Mediterranean recipes hit on all points—from a grilled paella bursting with the best of land and sea, flavor-packed spanakopita, and the best-tasting Niçoise salad to ultra-smooth whipped feta, fool-proof hummus, and smoky baba ganoush. They perfectly showcase ingredients that define the region: olive oil, fresh fruits and vegetables, warm spices, garlic, anchovies, chickpeas, nuts, and rice. We've got all the courses covered, so there's bound to be a recipe or two that'll appeal to your culinary sensibilities.

Chicken Souvlaki With Tzatziki Sauce and Greek Salad

Chicken souvlaki has all the elements that make it the quintessential Mediterranean dish: flavorful, juicy charred meat, zesty fresh vegetables, and cool garlicky yogurt sauce wrapped up in grilled flatbread. What's more, you don't even need to fire up the grill to pull off this feast—a simple stovetop grill pan will do!

Grilled Paella Mixta (Mixed Paella With Chicken and Seafood)

Paella is one of Spain's most iconic dishes, and this variation encapsulates the best of the Mediterranean. Chicken, pork, chorizo, and fresh shellfish are nestled in short-grain rice simmered in a broth mixture of sofrito, tomatoes, garlic, saffron, and plenty of extra virgin olive oil over the grill, which amplifies the smoky flavor of the paprika. To achieve the perfect copper-colored crust and minimize the chances of scorching, we use a lighter broth to reduce the protein content and make sure to lift the paella pan higher midway through boiling, which allows the rice to cook more gently.

Fritto Misto di Mare (Fried Mixed Seafood)

Seafood is at the forefront of all Mediterranean cooking, and this classic Italian coastal fare of crispy fried "fruit of the sea" best exemplifies the “don’t mess with a good thing” approach. Fresh, locally caught seafood is lightly coated in flour, fried until golden, and served simply with a squeeze of lemon.

Kofte Kebabs With Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs)

Grilled lamb skewers are another Mediterranean favorite. Here, they're in the form of kofte kebabs, which have seasoning built into them, packing more flavor in less time. Hand-formed minced lamb skewers are charred over blazing hot heat to quickly firm up the meat so the kebabs hold their shape. A touch of the Tunisian pepper paste harissa adds a nice hit of heat to the cool yogurt sauce.

Braised Squid With Tomato, Harissa, and Olives

Here, Daniel takes a Mediterranean approach to cooking squid by briefly simmering it in onions, garlic, white wine, olives, and tomatoes until tender and supple. He then dials up the flavor with harissa and lemon zest, which gives the dish complexity and backbone. Cutting the squid into half-inch thick large rings makes up for shrinkage during cooking, so they end up just the right size.

Spanakopita (Greek Savory Greens Pie)

If you've only ever had the store-bought, bake-from-frozen spanakopita, you've been missing out. This version is what spanakopita should be: not watery, chock-full of fresh greens, and loaded with good Greek feta. Using a combination of tender greens and herbs gives the pie subtle complexity and maximum flavor, while quality extra-virgin olive oil adds richness and depth. The addition of trahanas—small, pebbly crumbles made from a fermented porridge of grain and dairy—helps absorb excess moisture from the greens.

Orange and Leek Loukaniko (Greek Sausage)

These Greek pork and lamb sausages—infused with the bright Mediterranean flavors of fresh orange zest, leeks, garlic, oregano, thyme, and coriander—were made for the grill. Taking the time to cure and cold smoke them yields a distinctive smokiness that's characteristic of the best loukaniko.

Pasta c'Anciuova e Muddica Atturrata (Sicilian Pasta With Anchovies and Toasted Breadcrumbs)

You can argue that the holy trinity of Sicilian cooking is made up of tomatoes, anchovies, and olive oil, and this simple yet deeply satisfying pasta showcases the power of the mighty three. The inclusion of raisins, onions, and pine nuts adds sweet and bitter notes to balance the acidity and savoriness from the tomatoes and anchovies, while toasted breadcrumbs provide texture and crunch.

The Un-Composed Niçoise Salad

Some would argue (Daniel, for one) that a composed salad is a lazy salad because it's just lining a bunch of ingredients on a plate and drizzling on a bit of dressing. Rows of artfully arranged green beans, boiled potatoes, tomatoes, tuna, olives, and hard-boiled eggs may look pretty, but they won't be the easiest to eat, nor do they make the most flavorful salad. For a full-flavored Niçoise salad, we say cut everything into bite-size pieces and toss them together with the dressing. Also, adding minced anchovy to the dressing instead of serving whole fillets will provide a subtle anchovy flavor to the entire salad.

Horiatiki (Greek Salad)

I'm all for breaking a few rules if it results in a better overall dining experience—like this version of Greek salad, for example. The focus here is on fresh, ripe, juicy tomatoes at their peak, so no lettuce filler necessary. A quick pickling in red wine vinegar tames the sharpness of raw onion, and pitting the olives ahead of time means you don't have to spit them out as you eat your salad. And, most importantly, serving a slab of feta on top instead of crumbing it up allows each diner to choose how they want to experience each bite.

Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

The key to making your ideal Avgolemono rests on how you incorporate the egg and lemon juice. We found that mixing some of the lemon juice with the egg and tempering it with some of the hot broth prevents the egg from scrambling or curdling. Then, all you have to do is add more lemon juice until you've achieved your desired degree of lemony-ness.

Patates Lemonates (Greek Lemon Potatoes)

This recipe for patates lemonates employs a similar method as the braise-roasted French pommes de terre fondantes to yield potatoes with a creamy texture, infused with all the flavor of chicken stock, olive oil, lemon juice, and oregano. They're seared on the stovetop, then roasted in the oven until all the braising liquid has evaporated, and finished with a final hit of lemon juice to drive home the fresh citrus notes.

Kolokithokeftedes (Greek Zucchini Fritters) with Tzatziki

Nobody likes a soggy zucchini fritter. But if you lay shredded zucchini out on paper towels, salt it, and let it hang out for 30 minutes, it draws out the excess moisture from the vegetable. Then just squeeze the zucchini dry before forming it into patties and frying them to golden crispiness in olive oil.

Charred Eggplant and Tomatoes with Harissa and Mint

Eggplant and tomato is an ubiquitous vegetable combo in Mediterranean cooking; you see it in everything from main dishes, appetizers, and side dishes like this one. Young, firm eggplant are charred in a cast iron skillet until just tender, then they're combined with charred tomatoes, garlic, and harissa, and finished with lemon juice, fresh mint, and more extra-virgin olive oil.

Hummus B'Tahini (Hummus With Tahini)

I'm all for cooking from the pantry, and this foolproof hummus recipe is right up my alley. The best part is that it comes together in 10 minutes—no food processor required. Just use an immersion blender to blitz drained and well-rinsed canned or jarred chickpeas with tahini, fresh lemon juice, salt, and a bit of water until smooth. That's it! Serve it with a healthy drizzle of extra-virgin olive oil. Unless you plan to consume all of the hummus in one sitting (no judgment here), we advise against adding garlic, which oxidizes quite quickly, and its sulfuric compounds impart a strong and unpleasant aroma the longer the hummus sits.

Skordalia (Greek Garlic and Potato Spread)

Although skordalia doesn't have to be made with a potato base, we happen to like this version with puréed potato, raw garlic, almonds, olive oil, and vinegar. We rinse the diced potatoes before and after cooking to remove the surface starch that can turn them gummy when puréed. Blending the raw garlic with an acid like vinegar or lemon juice tamps down its pungency while preserving its flavor.

The Best Baba Ganoush

For the richest, smokiest, creamiest baba ganoush in town, we char the eggplant over high heat, put the cooked eggplant in a salad spinner to dry it out and concentrate its flavor, and then emulsify it by hand with tahini and olive oil. Leaving the baba ganoush chunky provides a nice textural contrast that you wouldn't get by machine processing.

Whipped Feta Dip

Raise your hand if you'd like your feta cheese whipped into an ultra light and smooth dip! Greek yogurt serves as the creamy base and complements feta's saltiness in this recipe. This dip is so dreamy you'll want to slather it on bread and dollop it on soup, too.

Preserved Lemons

Preserved lemons are a pantry staple in Mediterranean countries and incredibly easy to make. All it takes are three ingredients—lemons, salt, and sugar—and a little time for the salt and sugar to work their magic. You'll find yourself adding it to everything, from roast chicken to guacamole to martinis. And don't throw out the liquid that's produced from this recipe—you can sprinkle it over fish and vegetables before roasting.

Pistachio Cake

Stella's standout pistachio cake is brimming with Mediterranean flavors: toasted pistachio, olive oil, orange, and orange blossom. The best part is that it's quick and easy to make. You can top it with pistachio cream like she has here, or with some roasted strawberries on the side, but it's moist and flavorful enough to serve with just a light dusting of powdered sugar.

Marrakesh Express (Pomegranate Mezcal Cocktail With Harissa)

I often associate pomegranates with the sunny climes of the Mediterranean—little juice-packed gems sprinkled over meats, stews, salads, dips, and spreads. But the Marrakesh Express has a flavor profile that captures the vibrancy of the region: bright, tangy fresh pomegranate juice; warm, savory, spicy harissa; and floral rose water. Oh, and it's packed with antioxidants from the pomegranate so it's a "healthy" cocktail...right?

I haven't been on a plane or even so much as left the San Francisco Bay Area in I don't know how long. Safe to say, I'm looooong overdue for a much-needed vacation. But until then, traveling through food is the next best thing to buying a plane ticket—which is why I love exploring recipes that take me to far-off places like the Caribbean Islands. I can experience the endorphin-producing smoky heat of Scotch bonnet peppers and allspice of jerk pork from Jamaica; the zesty citrus kick of Cuban-style pollo de plancha; and melt-in-your-mouth tender Puerto Rican pernil—served with a healthy portion of fried plantains, of course. My tastebuds will be too busy enjoying the tropical vibes to notice the lack of island breeze. So, if you're itching to jet off to the Caribbean Islands but can't afford the time or the flight, give some of these 19 Caribbean recipes a try.

Jamaican Jerk Pork

Great Jamaican jerk pork starts with an intensely spicy and salty marinade, complete with allspice (a.k.a. pimento berries) and Scotch bonnet peppers. But as with any true Jamaican jerk meat, you'll need more than just seasoning or marinade. The dish requires slow smoking and roasting over an open flame—always with pimento wood and leaves indigenous to the Caribbean Islands. Here, we reduce the marinade to a thick consistency to better cling to the pork, top the pork with green pimento leaves to keep it moist, and briefly soak the pimento wood chips to create a smoky flavor.

Jamaican Curry Chicken

Although curried goat is undoubtedly the more celebrated Jamaican dish, curried chicken is equally delicious—not to mention more accessible. The addition of coconut milk yields a creamier, richer sauce that provides another layer of flavor to the spice blend. Simmering the Scotch bonnet pepper whole adds flavor without the searing heat.

Jamaican Oxtail

Vying for the most popular dish against curried goat is this comforting stew of long-simmered, fall-off-the-bone tender oxtail. Butter or broad beans and flour dumplings (called "spinners") thicken the gravy, giving the stew both body and texture—making it truly a one-pot wonder.

Jamaican Pan Chicken

Marinated with fragrant island spices like Scotch bonnet pepper, scallion, and thyme, pan chicken is hot, smoky, and tender—the ultimate Jamaican fast food. For this home version of the popular nighttime street fare, marinade is rubbed under the chicken skin to ensure optimum penetration of seasoning and flavor. Cooking the chicken away from direct heat allows the meat to cook through before finishing it over the embers for a satisfying smoky char and burnished skin.

Jamaican Escovitch Fish

Fish for breakfast is common in the Caribbean. Escovitch fish, in particular, is not just a Jamaican breakfast staple, but is eaten all day. The fish is lightly dredged in flour, fried, and covered in a brine-like escovitch sauce made with cane vinegar, Scotch bonnet pepper, pimento berries (allspice), onion, chayote, and carrot. The vegetables are simmered briefly so they retain a bit of their crunch.

Guyanese Pepperpot

While you can find pepperpot throughout the Caribbean—in Trinidad and Tobago, Antiqua, and Jamaica—Guyanese pepperpot is unique, both in appearance and preparation. The national dish of Guyana is distinguished by its intensely dark color from the inclusion of a browning agent called cassareep, a thick black liquid with the consistency of molasses that is ubiquitous in every Guyanese pantry. A combination of cow foot, oxtail, and bone-in chuck is braised and infused with cinnamon, clove, thyme, nutmeg, and wiri wiri peppers to create a collagen-rich stew that's sweet, savory, and spicy.

Cuban-Style Pollo a la Plancha (Marinated and Griddled Chicken)

Although pollo a la plancha is a classic dish in many Latin American countries, the Cuban version requires marinating the chicken in a mixture of garlic, sour orange juice, cumin, and oregano (and in the city of Santiago de Cuba, they include allspice); you can substitute an equal mix of orange and lime juices if you can't find sour orange. Thirty minutes in the marinade is all it takes, then it's just a matter of browning the chicken and onions in a skillet. Serve it with Cuban rice and black beans for a complete island meal.

Slow-Cooker Puerto Rican Pernil With Pique Criollo

In this slow-cooker version of pernil—the Puerto Rican mainstay—cross-hatch-marked pork shoulder is massaged with a salty, garlicky oregano rub and then lingers in the slow cooker for 18 hours until browned and fork-tender. The tropical vibe of the vinegar-based pique criollo—a blend of peppers, garlic, pineapple, and herbs—adds a pop of acidity that enlivens the meat.

Arroz con Gandules (Puerto Rican Rice With Pigeon Peas)

Arroz con gandules or rice with pigeon peas is considered to be the national dish of Puerto Rico, commonly served during the holiday season with pernil (slow-roasted pork) and pasteles (meat and root vegetable tamales). Whether made in large or small quantities, sofrito plays an integral role in flavoring this dish. The aromatic seasoning base made of peppers, onions, garlic, and herbs is the foundation for the tender rice studded with smoked ham chunks, briny capers, pimentos, and pigeon peas.

Cuban Picadillo

This easy-to-make Cuban comfort food classic is deceptively simple but big on flavor. The layers of flavor begin with a sofrito and finish with briny green olives, capers, and raisins that add brightness and texture. Serve it with white rice and black beans.

Ropa Vieja

Daniel's one-pot version of this Cuban dish—complete with tender shredded beef in a sauce with tomatoes, onions, and peppers—doubles down on flavor without straying too far from the classic. By not poaching the beef separately and searing it in a Dutch oven instead, you save on time, effort, and cleanup, and end up with highly flavorful meat and vegetables smothered in rich beefy sauce.

Salt Fish Fritters (Stamp and Go)

Salt fish is a staple of Jamaican cuisine, with ackee and saltfish being the national dish. Salt fish fritters are another part of the Jamaican daily diet. Unlike the salt fritters found on other Caribbean Islands, the Jamaican version is made without baking powder, which produces a flatter shape and crisper edges. As with most Jamaican specialties, these fritters come with a healthy kick from Scotch bonnets.

Curried Jamaican Beef Patties

These flaky pastries—loaded with deeply seasoned ground beef, onions, garlic, and Scotch bonnet peppers—are ubiquitous throughout Jamaica. They're found in ramshackle roadside stands, neighborhood restaurants, and even resorts. One bite just may magically transport you to a warm sunny beach!

Jamaican Pepper Shrimp

Another popular roadside Jamaican roadside snack that's easy to make at home are these shrimp stewed in a flavorful broth loaded with onion, garlic, allspice, thyme, and plenty of Scotch bonnets. They get their signature color from annatto powder and annatto seed oil. You can adjust the level of spiciness by either finely chopping the peppers and seeds to intensify the heat, removing the seeds for less heat, or leaving the peppers whole for even less heat.

Festival (Jamaican Fried Cornmeal Dumplings)

Distinguished by their elongated shape, Festival are fried cornmeal dumplings with a crunchy exterior balanced by a moist, slightly sweet dough that's perfect to accompany various spicy, savory dishes, or even as an irresistible snack. The key to preventing them from getting too greasy is to fry them in small batches to avoid lowering the oil's temperature.

Maduros (Fried Ripe Plantains) with Mint Mojo

You can't have Caribbean food without a side of fried plantain, and honestly, why would you? I was hooked from the first bite at a Puerto Rican restaurant. Kenji's method of shallow-frying 3/4" thick slices at moderate heat first, then lowering the temperature during the final stage allows the sugars plenty of time to caramelize and get extra sweet without giving the plantain a chance to dry out.

Coquito (Puerto Rican Coconut Eggnog)

Coquito is Puerto Rico's answer to eggnog, with a tropical twist in the form of coconut milk. Sweetened condensed milk replaces the sugar in traditional eggnog, while evaporated milk adds body. Fresh ginger provides a kiss of heat and, of course, there's the white rum, which you can add according to taste and tolerance level.

Jamaican Sorrel (Hibiscus) Drink

If you're looking for a festive non-alcoholic beverage option for the holidays, this sweet, gingery, wine-hued Jamaican drink is an ideal holiday drink. Jamaican sorrel or hibiscus is first hydrated with a quick boil, then allowed a long cold steep for full flavor and color extraction. Freshly grated ginger cuts through the acidity and sharpness of the sorrel while cloves and allspice add warmth. You can dial the sweetness up or down with simple syrup.

Cuba Libre Cocktail

If you've only ever ordered a simple rum and Coke, you're missing out...on lime, that is. Invented just after the Spanish-American War in Cuba, the Cuba Libre marries fresh lime juice with rum and Coke for a perfectly balanced, refreshing, not-too-sweet cocktail. You can try muddling the shell of half a lime in a serving glass to extract some of the citrus oils from the skin, which will add a bit of extra complexity to the drink.

Sometimes it's easier to pick up your phone and order delivery pizza—you might even pick it up yourself on occasion. Sometimes you're tempted to grab a few boxes of the frozen variety to have on hand as a backup, especially when cruising down the frozen food aisle at Costco. Oh, I've been there. But here's the thing: Making pizza at home isn't as daunting or time-consuming as you might think. All you need are a few solid recipes in your arsenal for great homemade pizza to become an everyday reality.

Our favorite recipes cover almost every style of pizza you could possibly crave—from Neapolitan and New York to retro classics like French bread pizza and pizza bagel poppers. We also give you a range of cooking options to work with depending on what setup you have, whether it's a conventional stove, grill, or high-heat tabletop pizza oven. There's even a recipe for a versatile fool-proof pizza baked in a cast iron skillet. So, put down that phone, step away from the frozen pizza case, and get your dough on with these 25 pizza recipes.

Foolproof Pan Pizza

There's is practically nothing you can't do in a cast iron skillet. Its excellent heat retention and distribution make it the ideal tool for making foolproof pan pizza. With a hearty no-knead, no-stretch pizza dough, the process couldn't be easier—giving you free rein to go as wild as you want with toppings.

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce

If you can't fly to New York to satisfy your craving for a slice of Spicy Spring from Prince Street Pizza—arguably one the best slices on the East Coast—then this recipe is about as close as you're gonna get to the spicy, cheesy, crispy pepperoni-topped Sicilian masterpiece. A generous coating of olive oil ensures the crunchy, golden-brown crust won't stick to the pan. Like the original, cheese is layered under the sauce to prevent the pizza from getting soggy.

Detroit-Style Pan Pizza

Lovers of Detroit-style pizza will appreciate the months of testing and research that went into perfecting this recipe. From the high-fat aged Brick cheese from Wisconsin with its uniquely tangy, salty, buttery flavor to the special nonstick pizza pan that allows it to crisp along the bottom of the crust, we went the extra mile to replicate the quintessential Detroit slice.

New England Greek Style Pizza

Our version of this regional classic starts with an oregano-forward sauce that's slowly simmered to yield a concentrated flavor. We reserve a portion of crushed tomatoes to stir in at the end to keep the reduced sauce tasting bright and fresh. We stretch the olive oil-enriched dough out in well-greased pans, then top it with the sauce and plenty of cheese—a 50/50 blend of mozzarella and white cheddar for a nice tang.

The Best French Bread Pizza

No shade to Stouffer's, but this French bread pizza blows it—and all other versions—out of the water. We updated this retro classic with a heavy dose of garlicky butter, two cheeses, and fresh herbs. Flattening the bread—the squishy supermarket variety, not a baguette—under a baking sheet before toasting prevents the bread from curling. We also melt some of the cheese onto the bread before adding sauce to protect it against sogginess.

Extra-Crispy Bar-Style Tortilla Pizza

Want pizza in a flash? There's no better option than this bar-style version that uses a tortilla as the crust, which bakes up extra crispy in a cast-iron skillet. We top the pizza with tomato sauce, grated mozzarella and parmesan, basil, and olive oil. For a heartier, sturdier version with more toppings, try Kenji's quesadilla pizza—same principle, just double the tortilla and cheese.

Pizza With Hot Soppressata, Mozzarella, Chiles, and Honey

These days, who doesn't like Neapolitan pizza with hipster vibes? Inspired by the one at Paulie Gee's, our version gets its spicy kick from hot soppressata and chiles. Honey keeps the heat in check and adds a touch of sweetness to balance out the deeply savory cured meat.

Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella

A beautifully charred Neapolitan pizza is the perfect canvas to showcase the best of summer cherry tomatoes. Quick high-heat cooking softens them, intensifying their flavor and sweetness, as mozzarella melts over an airy crust moistened with a thin layer of un-cooked San Marzano tomatoes. The aroma of singed basil fills the air with every bite.

Sausage and Radicchio Pizza

Radicchio can be quite bitter in its raw state, but it turns sweet as it caramelizes in the oven. Its charred sweet-bitter notes complement the rich, fennel-scented porkiness of Italian sausage—tossed on raw, its fat renders out and seeps into the pores of the leaves and the cracks in the cheese.

Pizza With Mushrooms, Mozzarella, and Truffle

Here, we've doubled down on mushroom flavor by layering fresh sliced mushrooms and fresh mozzarella on top of brandy-spiked mushroom duxelles. It's finished off with a drizzle of truffle oil at the table. Need we say more? Chef's kiss!

Pizza With Zucchini, Feta, Lemon, and Garlic

The high water content of zucchini makes it a challenging pizza topping—no one wants to eat pale, soggy zucchini. The solution is to salt the zucchini and squeeze out as much moisture as possible. Then it's ready to be paired with mozzarella, feta, and thin slices of garlic and lemon.

New York-Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms

Kimchi is everywhere these days—in grilled cheese sandwiches, fried chicken, and pasta—so it's not that unusual to see it on a New York-style pizza. Here, the funkiness of kimchi is paired with creamy mozzarella, hot soppressata, and maitake mushrooms works. Just remember to squeeze out the excess kimchi juice to prevent sogginess, which would be a crime against pizza.

New York-Style Pizza with Bacon-Cherry Pepper Relish and Coppa

A good ol' New York-style pizza will always hold a special place in the hearts and stomachs of pizza aficionados. But if you want to switch things up, try this version with coppa and bacon-cherry relish made with pickled cherry peppers, bacon, and sugar.

The Best Meatball Pizza

This marriage of meatball sub and New York-style pizza is quite possibly the greatest Italian-American mashup ever. Keeping the meatballs small ensures even distribution, and sautéing part of the meatball mixture to flavor the sauce gives it a simmered-all-day flavor.

Pizza with Pesto, Ricotta, and Mozzarella

Dollops of molten pesto, ricotta, and fresh mozzarella dot the surface of this pizza, creating a landscape of contrasting flavors. Blanching the basil before making the pesto is the secret to preserving its vibrant green color.

Outdoor Pizza Oven 'Nduja Pizza

High-temperature tabletop pizza ovens are all the rage, but getting the right combination of ingredients and dough to bake perfectly in them takes a bit of tweaking. For this recipe, Andrew starts with a pizza dough specifically formulated for these types of pizza ovens, then layers fresh basil under the sauce and cheese to prevent it from burning. Dollops of 'nduja hold their shape under the intense heat and give the classic margherita a spicy twist.

Outdoor Pizza Oven Charred Broccoli Rabe and Anchovy Pizza

This pie's all about the savory punch from smoky, bitter charred rabe, paired with a blend of Parmesan and Pecorino Romano, a healthy dose of anchovies, and a simple tomato sauce. No creamy mozzarella is needed. Par-blanching the rabe helps to keep it from drying out while it quickly chars in a skillet, all of which can be done right in the outdoor pizza oven as it heats up for baking the pies. 

"Armenian" Pizza With Spiced Lamb Sausage, Armenian String Cheese, and Sumac

This Armenian-Italian mashup features lahmajun-spiced lamb sausage and nigella-laced string cheese standing in for low-moisture mozzarella. It's finished with a sprinkling of ground sumac and parsley.

Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan

If you don't have access to a stone or high-heat tabletop pizza oven, grilling is your best method for producing crisp-on-the-outside, soft-and-airy-on-the-inside pizza. And while you're at it, grill up shiitake mushrooms and soppressata before layering them onto fresh mozzarella-topped grilled pizza crust. Throw on a fistful of shaved Parmesan and grill again until nicely charred.

Grilled Pizza With Grilled Broccolini, Chiles, and Garlic

Grilled pizza is an ideal vehicle for a variety of vegetable toppings. For this spin on the classic Italian combo of broccolini, garlic, and chiles, we toss the broccolini in garlic oil then char it on the grill for a couple of minutes until tender. Whole pieces of broccolini, slices of fresh mozzarella, and a scattering of fresh hot chiles are layered onto a pre-grilled pizza crust and then returned to the grill to melt the cheese.

Pizza With Fresh Clams, Garlic, Mozzarella, Romano, and Basil

Even the most popular joints in pizza-crazed New Haven use pre-shucked clams, which is why this pizza is a standout. Kenji's method of placing whole unshucked clams, hinge side down, on the pie just before baking the pizza on a preheated stone under the broiler ensures they come out perfectly plump and tender without losing a single precious drop of juice.

The Best Pumpkin Pizza

Come fall, this is a great recipe to have in your back pocket. Puréed slow-roasted pumpkin replaces tomato sauce, while shredded Gruyère adds a nutty richness that pairs nicely with sautéed pumpkin and apple. Torn sage leaves complete the autumnal picture.

Classic Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

Daniel's version of the Alsatian classic tarte flambée swaps out thinly rolled pizza dough for the traditional flatbread, which is then topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions, and bacon. Cooking it on a baking steel under the blazing hot heat of the broiler results in a gorgeously charred, thin crisp crust. You'll be too busy devouring the whole thing to question whether it's actually a pizza.

Homemade Bagel Bites

Stella Parks created this recipe for hardcore fans of bite-size pizza poppers. It delivers the chewy, cheesy, salty, and crisp they longed for, only better. We start with a base bagel recipe that produces bagels that stay fresh for days. Toasting the split mini bagels prevents them from absorbing too much of the sauce and getting soggy. Diced pepperoni ensures even distribution and replicates the look of Bagel Bites. And, thanks to the longevity of the bagels, you can make them ahead of time and assemble the pizza poppers at your leisure.

Trapizzini (Homemade Roman-Style Pizza Pockets)

These fluffy, crusty Roman-style pizza pockets make for the ultimate party food or sport-viewing snack—self-contained vehicles for all kinds of fillings, from meatballs and braised lamb shoulder to broccoli rabe and sausage. Once you've baked the cold-fermented, no-knead dough to a puffy golden crisp, all you have to do is cut them into triangles, cut a slit down the middle, nestle the pockets in their parchment wrappers, and pile them up with fillings of your choice. Ah, the glorious union of pizza and sandwich!