Forget the vase—use your Mother’s Day bouquets in these recipes instead. We’ve selected twelve blossoms that taste as good as they look.

An ample dose of Old Bay seasoning jazzes up creamy mayo before getting slathered all over the quintessential New Orleans sandwich.

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is a firm but creamy salted cow’s-milk cheese....

Buffalo sauce’s relationship with chicken wings is so strong that a spicy dalliance with salmon isn’t going to end things forever.

A mixture of cheese is buried in mashed potatoes, lightened with eggs, and baked until golden—not really a soufflé but just as rich and delicious.

In the States, we’re familiar with the bready version of focaccia, but this Pugliese take on it is so light it’s almost cakelike.

This is a soup that really benefits from homemade stock.

These meatballs are legendary, and for good reason: Three types of meat give them depth, and a meaty, bacon-studded sauce puts them over the top.

These “hats” are a classic dish in Ferrara, where you’ll find them filled with a range of different things, from meat to vegetables.