Rebecca Hays

Behind the Recipes Like the originals, our chocolate-chip-and-walnut-packed treats combine crunchy exteriors with soft, tender interiors. Save Saved Sometimes trying a new-to-me food lights a fire in my brain, a fire that won’t be extinguished until I’ve figured out exactly how I can re-create it. So it was with the chocolate chip–walnut cookie from New York City–based Levain Bakery.

Behind the Recipes Italy’s luxurious, flavor-packed sauce is destined to become your signature condiment. Save Saved Caesar dressing is deeply satisfying, thanks to salty, umami-rich anchovies that melt seamlessly into its decadent base without making it taste fishy. Tonnato delivers the same kind of magic, only even more savory. “Tonnato” translates to “tunafied” in Italian, and here it’s a fresh-made mayonnaise that gets the tinned tuna (and anchovy) treatment.

Behind the Recipes Rooted in Latin American and Caribbean kitchens, fried green plantains are all about contrast: crackly, caramelized edges and soft, buttery centers. Save Saved "You’d be hard pressed to find a single Caribbean [or Latin American] dish that isn’t complemented by tostones,” said food historian Von Diaz when we connected to discuss the iconic twice-fried green plantains.