Name: Basic Creole Spices
Yield: Makes 1/2 cup
Ingredients: 2 tablespoons celery salt; 1 tablespoon sweet paprika; 1 tablespoon coarse sea salt; 1 tablespoon freshly ground black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons cayenne pepper; 1/2 teaspoon ground allspice

Editor's note: Use this spice blend to make Chef John Besh's Slow-Cooked Veal Grillades and his Busters and Grits.

Using this spice blend is truly the easiest way to consistently achieve the flavors I grew up with. Once made, the spices will last for six months in an airtight container.

Recipe notes

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Mississippi Mud Cake

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.