From Tyler Florence

Filet Mignon

From Food & Wine

For almost four years, Fred Donnelly's red Mogridder's BBQ truck has animated a nondescript section of the Bronx, where it sits in front of his auto repair shop. (The Mogridder's special--an oil change and brake check plus a platter of slow-smoked ribs--does brisk business.) Last October, Donnelly finally opened a place to sit and eat. He makes these spectacularly sticky ribs at home. "Anyone you make them for falls in love with you," he says.

Mo's Sticky Ribs

From Food & Wine

David Guas, a New Orleans native, remembers this comforting dessert from the buffet spreads at family funerals. (Recipe adapted from DamGoodSweet.)

Banana Pudding with Vanilla Wafer Crumble

From Food & Wine

"Berkshire pigs have the most wonderful flavor of all the pork I've ever tried," says Maria Hines of Tilth in Seattle. She buys her excellent, pasture-raised Berkshire pork from Skagit River Ranch in Sedro Woolley, Washington.

Juicy Buttermilk Pork Chops

From French's

Simply Better Steak

From Midwest Living

Toasting the coconut for this creamy pie brings out a rich, nutty flavor. It's a favorite dessert any time of year.

Coconut Cream Pie

From French's

Sweet & Tangy Grilled Pork Chops

From Fine Cooking Magazine

Mildly bitter broccoli raab is tempered with sweet balsamic vinegar, garlic, anchovies, and a touch of hot chile. Even if you think you don't like anchovies, don't leave them out--their flavor blends into the background and gives the dish a savory edge that is absolutely delicious.

Sauteed Broccoli Raab with Balsamic Vinegar

From Fine Cooking Magazine

I like to keep a batch of this tasty little ragout on hand because it's great as a side dish, garnish, or mix-in.

Wild Mushroom Ragout

From Taste of the South

Cornbread Croutons

From Fitness

Fruit becomes dessert when you coat it in chocolate and pistachios.

Dried Apricot With Chocolate

From Food & Wine

This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top.

Black Pepper Jerky

From Food & Wine

Spiked with jalapenos and fresh lime juice, this zingy jerky was inspired in part by Rachel Graville's stint as sous-chef at a Mexican resort.

Mexican Lime Jerky

From Food & Wine

Poppy, known for simple, seasonal dishes from chef Jerry Traunfeld, keeps a molecular gastronomist in the pastry station. Dana Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. "I learned to divorce flavors from their original textures to create something new," she says.

Goat Cheese Puddings

From Food & Wine

Rachel Graville created this licoricey, Asian-inflected jerky after drinking a Manhattan Special soda, a fizzy, coffee-flavored drink created in 1895.

Sweet & Spicy Jerky

From KRAFT Foods

Ultimate Turtle Cheesecake

From Family Circle

Fresh apricots appear in the early summer and are only available for a few short weeks. When you find them, bake these cream cheese filled pastries for breakfast or brunch.

Apricot Pastries

From Family Circle

Cooking the bratwurst in beer before grilling tenderizes the casings and ups the flavor value.

Bavarian Bratwurst

From Midwest Living

Cinnamon, honey, maple syrup, apples, and chili powder season this delightful grilled pork tenderloin.

Grilled Spiced Pork Loin

From Tyler Florence

Bourbon Peach Cobbler

From Tyler Florence

Summer Squash Risotto with Crispy Fried Sage and Parmesan

From Midwest Living

A touch of orange flavor makes the honey glaze burst with flavor for this chicken dish. Try it on pork as well.

Grilled Chicken with Honey Glaze

From Kellogg's

Raisin Bran Pizza Cookie

From Taste of the South

Herbed Cheese Biscuits

From Family Circle

There is nothing like a pitcher of refreshing lemonade on a hot summer day. Garnish this kid-favorite recipe with lemon slices.

Lemonade