American

Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.

The dog-and-relish combo, reinvented.

Elizabeth likes to serve these with bacon. For the ultimate breakfast, she cooks the bacon first, pours off a bit of the grease, and cooks the pancakes in the same skillet.

Mama Sugar says this dish was common at Juneteenth celebrations years ago but is now seldom seen. It's a homey dessert, substantial and rich with butter and cane syrup, and it deserves a comeback.

Since these potatoes are "hasslebacked," or sliced accordion-style, before baking, the scallions and bacon fat really penetrate; the sour cream and bacon are the icing on the cake. (The dish has been known to elicit marriage proposals from strangers and tears from bacon lovers.)

Two adored classics come together in this dessert lover's superbrownie.

Serving the berries and cream on top is easier than splitting the biscuits, and it's a fun and pretty twist.

These unusual inside-out tacos have an avocado filling and a meat sauce.

Barbecue sauce from the bottle pales beside the 15-minute stovetop version here. We've paired it with a tender flatiron steak that may just become your favorite new cut of beef.

Editor's note: The recipe and introductory text below are from Rick Rogers' Kingsford Complete Grilling Cookbook. Serve these mouthwatering wings to close friends who don't mind licking their fingers in public. The wings sport at least four layers of flavor—the chicken itself, a zesty spice rub, a fruity-savory glaze, and smokiness from the grill.

Editor's note: The recipe and introductory text below are from Mastering the Grill: The Owner's Manual for Outdoor Cooking, by Andrew Schloss and David Joachim. You will need large hot dogs (knockwurst or foot-longs, take your choice) to hold all of the filling in this recipe. "The works" means anything and everything you like on a hot dog, so if there's something that works for you that we haven't included, bring it on; you can't mess it up. Whatever you do, the results will be over the top. One word of warning: Don't wrap the bacon too tightly, or it will break when the hot dogs swell during cooking.

Here, the word "perfect" refers not to the quality of the cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.

This drink was featured as a Cocktail of the Month. Click here to learn more about the Manhattan and for two more great recipes.

Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.

This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.

Several traditional southern themes — pecans, Caribbean spices, and, of course, thick, tangy cream cheese frosting — come together in this gorgeous layer cake that's both down-home and elegant.

Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that sits right next to the salt and pepper on the table. Drizzled over gumbo, red beans and rice, or anything fried, it both balances out and punches up any other flavors it's paired with. The adventurous should feel free to pluck a pepper out of the jar and eat it alongside the meal — it's fine southern form. Doctored with a little sugar and red pepper flakes, it's amazing on the cheddar rice fritters.