Nigel Cox

This country ribs recipe with soy sauce, brown sugar, and hot chili paste hits all the key flavors: salty, sweet, spicy.

The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.

Summer corn and rich dulce de leche star in this unusual spin on a classic panna cotta recipe.

This pecan cake is hit with zucchini and a hearty dose of cream cheese frosting.