Vegetable

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

This extra-crispy sandwich gets a double hit of heat from a tangy Tabasco brine and a cayenne-spiked coating.

You can always buy barbecue sauce that's to your taste-there are so many kinds on the market now-but this is the one I've come up with over the years, and it's what we use when we make our barbecued St. Louis spareribs at Sweetie Pie's.

You can use any grain you like in these ooey-gooey, cheesy stuffed peppers.

The secret to these ribs is the stunning glaze—these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

This light and brothy stew is just the thing for crisp autumn nights.

Make sure the butcher cuts the marrow bone in half for you.

This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs—it's great for mopping up all the delicious sauce.

Sweet and spicy pork belly lettuce wraps—served with a refreshing cucumber salad—are a cool, crunchy dinner for sweltering August nights.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Editor's note: Ask your butcher to cut your whole duck into breast and leg parts for you. If you can't find amaranth, swap in another leafy green, like baby arugula or spinach.

How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Even if you're not a huge fan of bitter greens, don't substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.