Haddock is often used for these Canadian fish cakes, though any firm white fish will do. This recipe, which has been adapted from Nova Scotia Cookery, Then and Now, creates tender cakes with golden edges. If you like, the mixture may be shaped into patties a day ahead of time and refrigerated, but for the best texture don’t roll the cakes in bread crumbs until just before frying. Green tomato chow-chow is an excellent accompaniment; find the recipe here.

This recipe is featured in “The Underexplored Roots of Black Cooking in Nova Scotia.”

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Shortly after Brockton Villa Restaurant opened its doors along the shores of La Jolla, California, the eatery’s French toast became its bestselling menu item. Brockton Villa’s Coast Toast recipe is a famously pillowy, custardy take on the classic dish that calls for grilling the bread first in order to brown it, then placing it in the oven so the egg-and-cream-soaked toast swells up like a soufflé. Orange juice and orange curaçao (look for the liqueur at a liquor store, or online) infuse the bread with a subtle, delightful citrusy aroma.

Owner Megan Heine named the recipe (and trademarked the moniker) as a nod to the restaurant’s waterfront location overlooking the Pacific. As customers enjoy their brunch on the balcony of the renovated beach bungalow, they have a front-row seat to waves crashing on the golden sands below, and sea lions sunbathing in La Jolla Cove. Can you think of any better way to spend a morning in Southern California?—Megan Zhang

Featured in “The Coastal Village That Runs on Breakfast,” by Megan Zhang.

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Atol de elote is a sweet corn beverage frequently doled out warm in Guatemalan markets. Seasoned with cinnamon or vanilla, fresh corn kernels are pulverized on a grinding stone or metate to achieve the drink’s silky, creamy consistency. (In a pinch, a blender gets the job done, too.)

This recipe ran alongside Chris Bagley‘s 2017 story, “Guatemala’s Ancient Food Traditions.“

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The late, great American cookbook author Marion Cunningham famously carried with her a photograph of a table loaded with angel food cakes, all slightly different: some tall, some short, some white and fluffy, some in a Bundt shape. The photo was taken at a meeting of the Baker’s Dozen, a group of pro bakers including Alice Medrich and Carol Field who met regularly to exchange problems and solutions. Each of the cakes was baked by the members from the same recipe. “If all our results were this different,” Cunningham sympathized, “think of the plight of the poor home cook.” This recipe in question is this one, from “cookie baker for the stars,” Tom Roach, adapted with a bit of Cunningham’s gentle advice.

This recipe originally ran alongside Christopher Hirsheimer’s 1999 article, Baking Lessons.

Order the SAVEUR Selects Artisan Series Angel Food Cake Pan here.

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Snow peas, sugar snap peas, and pea shoots are quick-cooked with a Thai-inspired oyster-fish-soy sauce dressing, along with plenty of garlic and chiles, in this bold and punchy side dish from SAVEUR editor-in-chief Kat Craddock, which she adapted from a Pok Pok recipe by Andy Ricker. Shoots harvested later in the season are tougher in texture—adjust the cook time accordingly.

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While whimsical-looking Scotch bonnet chiles have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of the fiery peppers. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

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This blueberry sauce recipe from pastry chef Emily Luchetti comes together in a jiffy and only calls for a handful of ingredients. Make a batch to spoon over pancakes, waffles, or a scoop of vanilla ice cream. Use fresh or frozen blueberries to enjoy the sweet-tart taste of summer all year long.

Blueberry Sauce

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There’s nothing better than blueberry pie a la mode—except, perhaps, for the blueberry pie milk shake at Hamburg Inn No. 2 in Iowa City, Iowa. It’s exactly what it sounds like: A scoop of vanilla ice cream and a hefty slice of pie go into the blender together, and out comes the ultimate dessert, a creamy shake with buttery crumbles of pie crust and ribbons of gorgeous fruit filling throughout.

This recipe first appeared in the 2013 edition of the  SAVEUR 100.

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This strawberries with wine recipe from chef José Andrés makes the perfect end to an evening of grilling. Red wine is reduced with spices and bright citrus zest, then drizzled over fresh strawberries, ice cream, and grilled bread to make this simple, delicious dessert.

Featured in, “Menu: Chef José Andrés’ Fourth of July.”

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Preserve the flavor of fresh berries with this strawberry jam recipe—perfect for spreading on toast, stuffing into breakfast tarts, and swirling into summery desserts.

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