Bon Appétit

"Really good fried chicken and really good biscuits—together, they're like Wonder Twin powers," says chef John Currence, owner of Big Bad Breakfast in Oxford, MS. For a no-fry, old-school treat, split biscuits and smother with Sausage Gravy . Trust us, you'll be full.

Farro, an ancient Italian grain similar to barley, is available at specialty foods stores and Italian markets.

This herb-scented, brined bird packs more flavor than a basic roast chicken.

While at Tavern in L.A., Breanne Varela elevated the classic candy bar with puffed rice and quality chocolate.

Chris Ford, pastry chef at Washington, D.C.'s Rogue 24, brings this British-style "pudding" to picnics and BBQs. Serve with whipped cream and more berries.

Lauren Fortgang, the pastry chef at Le Pigeon in Portland, OR, spikes ice cream with black pepper.

Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.

Serve this terrine as an elegant starter to a summer meal.

This grown-up take on a ballpark staple can also be made without an ice cream maker. To do so, put 1 cup of the wine, covered, in the refrigerator; chill. Purée the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to serve, just purée the ice cubes with the remaining wine in a blender.

Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.

Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.

For the best results, chill the produce first.

These flavorful frites are not only a clever riff on a fried standard, they're also lamb's best friend. The Middle Eastern accents in the za'atar spice blend pair well with the gamey meat and intensify the eggplant’s flavor. After many experiments, Terzo Piano chef Meg Colleran Sahs discovered that a rice-flour coating resulted in the highest crunch factor.

Earl Grey tea gives these easy preserves a subtle floral note.

A spicy salad of pork belly and watermelon pickle at New York City's Fatty Crab restaurant inspired bartender Philip Ward of Mayahuel to invent a liquid riff on the dish. If you're a Margarita fan, you'll love this drink, which is made with mezcal, tequila's smoky cousin. Don't mess around with the cheap stuff; look for bottles in the Del Maguey line of mezcals, including Vida de San Luis del Rio.

Use this versatile, brightly flavored vinegar in dressings, for deglazing when making pan sauces, and for the Raspberry Shrub

To add a pungent touch of crunchiness to this classic Italian salad, after grilling the bread, rub it with garlic before tossing it with juicy tomatoes.