Bon Appétit

Like cheesy grits? These are really, really, really, really cheesy grits. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it.

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

This retro dessert looks harder to make than it is, which is the whole point.

Layer maraschino liqueur–soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.

To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which brand feels hardest.

How can you look at this and not crave brisket tacos?

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.

A toasted bun and steamed lobster—tossed first in melted butter and then in a mayonnaise-based dressing—makes for a sandwich that no one will argue with.

Homemade harissa is simpler to make than you might think, and packs a flavorful punch on swordfish.

You can swap the condensed milk for regular milk, but the simple syrup is essential for the finished texture.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.