A classic sweet-and-sour eggplant dish, this works as a side dish with any gamey meat. The cinnamon here is reminiscent of Middle Eastern flavors.

The heads and shells really make this dish, giving it the deep, nutty flavor you can get only from toasted shrimp shells.

Using this spice blend is the truly easiest way to consistently achieve the Creole flavor. Spices will last for six months in an airtight container.

This recipe is at the intersection of the ease of quick pickling and the full-on flavor of a long-fermented kimchi.

I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.

I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.

Oven-drying the leftover ginger used to make ginger syrup results in a terrific cocktail garnish.

This is the cake you want on a cool autumn Sunday evening. Full of the flavors everyone craves—brown sugar, cinnamon, ginger, and cloves.

It’s a very intricate job to remove the bones of the fish and keep the fish intact, but I’ll walk you through it.

To compensate for not browning the meat, add “power” ingredients that produce a similar depth—cocoa powder, canned chipotles in adobo, and Worcestershire sauce....