When you think of Brussels sprouts as tiny cabbages, this fluffy slaw makes brilliant sense. Pecorino cheese gives it salty tang and walnuts add crunch.

Reportedly one of the King’s favorite foods, this indulgent treat has a crisp, toasty exterior and a warm-smooth filling.

Corn and butter are combined with beaten egg whites that have been folded into whisked yolks, resulting in a cross between a soufflé and an omelet.

Everyone knows that the South is hog heaven, but on a recent visit to the Bluff City, it was the vegetarian dishes that stole the show.

Crema—a Mexican cultured heavy cream similar to sour cream—is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn....

These crisp, fresh-cut yuca fries get a smoky kick from chipotle chile mayonnaise.

This dish was inspired by the fresh mushrooms that Gina Miraglia Eriquez and Anna Tasca Lanza picked from Lanza’s garden at the Tasca d’Almerita Winery.