These juicy pork chops with pickled peppers have been a menu staple at Bamonte’s restaurant in Williamsburg, Brooklyn, since the 1950s. Both sweet and hot pickled cherry peppers are available at Italian grocery stores and online; if you’re sensitive to spicy foods, use either all sweet peppers or a mix of the two.

This recipe first appeared in our January/February 2013 issue along with Greg Ferro‘s article “Bamonte’s”.

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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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Presentation is a major part of cooking steak and while flavor is king, a crispy brown sear is essential for replicating that coveted steakhouse experience at home. And as much as we love cooking steak on the grill, sometimes that just isn’t an option. Fortunately, it’s entirely possible to master that perfect sear by cooking steak on the stove.

Our quick and easy stovetop steak method requires just two simple tools: a heavy skillet and a meat thermometer. And while cook times will vary based on your preferred level of doneness and the size of your steaks, this method can be applied to any cut of steak (or chop!) . Check out some of our best steak recipes, then throw open a window or turn on the exhaust vent and try your hand at cooking steak on the stove.

1. For the deepest seasoning and browning, salt your steaks generously with kosher salt before cooking. Letting the salted meat rest overnight in the fridge will give the best results, but if you can’t plan that far ahead, try seasoning the meat an hour before cooking and letting it rest at room temperature.

2. When it’s time to cook, a very hot skillet is key: High heat will drive away any surface moisture from the steaks, giving you a deeply-browned and crispy crust. We prefer a cast-iron skillet or other heavy-duty pan that will retain its heat and will not warp from extended use over high temperatures. Brush the skillet lightly with canola or vegetable oil, and heat until wisps of smoke rise from the surface. Place the steak in the center of the pan and sear it well on the top, bottom, and edges, using a pair of sturdy kitchen tongs to turn the meat as each side browns.

If cooking multiple steaks, do not crowd the pan; doing so will cause the temperature of the metal to drop and sabotage your sear. Cooking a thinner steak rare to medium-rare calls for little more than a hard sear; for thicker cuts or for a more well-done temperature, finish the steak by popping it (still in the skillet) into an oven preheated to 400°F. Cook to 145°F for medium, 150°F for medium-well, 160° for well.

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3. There are dozens of techniques for guesstimating doneness, but the only truly reliable way to gauge it involves a meat thermometer. We prefer a precise, digital version with a high temperature range that can run triple duty for candy making and deep-frying (hello, steak frites), too.

4. When the steak is nearly done, drop a knob of butter and a few dashes of Worcestershire sauce into the pan and start basting the meat continuously. The hot fat will crisp up the crust even further while adding a deep buttery flavor, lending the steak an appealing luster.

5. Before digging in—and this is important—let the steak rest for 5 to 10 minutes, depending on the size. This results in a more luscious steak by allowing the juices to redistribute and prevent them from flowing out from the meat once it is cut. To serve, sprinkle with coarse or flaky finishing salt and freshly cracked black pepper.

Hone Your Stovetop Steak Skills with Some of Our Favorite New Steak Cuts »

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Coffee’s reach expands across the entire world. There are few places where you do not find it consumed in one form or another. Given its wide reach, it’s no surprise that there are a huge variety of possible ways to prepare coffee. We’ve traveled the world, from Austria to Australia and everywhere in between, to bring you eight of our favorite coffee concoctions.

Indonesia is one of the top coffee producers in the world. As such, it’s no surprise that the country has its share of coffee drinks. Kopi jahe is a simple, rustic Indonesian coffee that gets a jolt from smashed ginger. Kopi telur is a more elegant preparation made by layering unfiltered coffee, foamed egg yolks, and sweetened condensed milk. Both are absolutely delicious.

One global coffee drink that has gotten a lot of attention in the United States lately is the flat white. To make this drink, popular amongst Australians and New Zealanders, espresso is poured over foamed milk.

Have you ever had trouble deciding whether to drink coffee or tea? Hong Kong has an answer for your predicament: yuanyanga. To make this drink, sugary milk tea and drip coffee are simply mixed. The resulting drink is a quirky fifty-fifty blend that’s soft yet tannic, with a mellow jolt of caffeine.

Find these recipes and more in our collection of 8 global coffee variations.

Café Maria Theresia

Flat White

Indonesian Coffee with Ginger (Kopi Jahe)

Padang-Style Egg Coffee (Kopi Telur)

Granita di Caffe

Swedish Egg Coffee

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Chef Gabriel Kreuther ofhe Modern restaurant in New York City heats the pizza stone for an hour before baking, giving this savory tart a crispy crust.

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You haven’t really tasted the pleasures of Hong Kong until you’ve been there for Lunar New Year, when, for 15 days straight—starting with the year’s first new moon, usually in late January or early February—the city’s markets, restaurants, and home kitchens kick into high gear. —Kit Yau

Read more about Lunar New Year in Hong Kong »

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In this version of the classic hors d’oeuvre, oysters are cooked with garlic and wine, then set “astride” toasted garlic bread slices and sprinkled with bacon. This recipe first appeared in our Jan/Feb 2013 issue along with Sandra Tsing Loh’s article Devils on Horseback.

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The variety and deliciousness of tsukemono, traditional Japanese pickles, are simply unparalleled. Smoky-tasting nukazuke A, vegetables pickled in fermented rice bran, and ko-nasuzuke B, tangy baby eggplant pickled overnight in mirin, sugar, and soy sauce, are usually eaten at the end of a meal. Sweet, acidic fukujinzuke C, a chutney-like daikon radish, lotus root, and ginger pickle, is often served with Japanese curry. Takanazuke D, sun-dried, salted mustard leaf, is sometimes flavored with soy sauce and sesame seeds and used to season rice. For hakusai to ninjin no sokusekizuke E, daikon and carrots are quick-pickled in vinegar with ginger and shiso for a bright palate cleanser. The purple hue of shibazuke F, crisp strips of cucumber and eggplant, comes from the pickling agent, plum vinegar. After a few hours in salted koji rice (steamed rice innoculated with Aspergillus oryzae, the fungus used to make sake and miso), daikon and seaweed become shiokojizuke G, umami-rich pickles that are perfect nibbled alongside sake. Intensely tart umeboshi H—salt-preserved Japanese plums—are typically eaten with rice. Takuan I are dried radishes that long-ferment in sugar, salt, and rice bran, a process that turns them yellow. They, too, are often the bright finale to a meal.

Tsukemono, $2.69 and up at shop.mitsuwa.com

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These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round. This recipe first appeared in our Jan/Feb 2013 issue along with Betsy Andrews’s article Hamantaschen.

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Chef Bill Rodgers of Manhattan’s Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe. This recipe first appeared in our Jan/Feb 2013 issue along with our article Keens’ Prime Rib Hash.

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