Recipes

To make this twist on baked French toast, inspired by the Swedish cardamom-infused buns called kardemummabullar, you'll spread slices of tender, eggy challah with a sugary cardamom butter, then toast them until light gold. Next, the spiced toasts get soaked in a peppercorn-spiked custard that enhances the cardamom flavor even more before it's topped with melted butter and Swedish pearl sugar and baked.

Cornbread and blueberries are natural partners, especially in this French toast recipe by chef Erick Williams of Virtue restaurant in Chicago. Dipping cornbread into the blueberry-infused batter gives the bread a beautiful blue marbled pattern while retaining its texture. Be sure to just dip it in the batter and not soak the bread; otherwise, it will fall apart. The cornbread and blueberry sauce can be made one day in advance; use frozen blueberries if fresh ones aren't available. The Chantilly cream on the side adds creamy goodness to this brunch dish, which is rich without being overly sweet or heavy.

This decadent challah bread French toast is delicately flavored with vanilla, cinnamon, and freshly grated nutmeg.

This tender, flaky yuca side dish is the perfect starch to serve with a pot of Cuban-style black beans.

Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus, and herbs, then lets it sit overnight before roasting the meat until crispy.

Chef José Andrés bakes whole fish in a salt crust until it's perfectly moist and seasoned. His trick is to leave the scales on the fish, which makes the skin very easy to peel off after baking.