Meat

This Low Country favorite is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham. This is part of BA's Best, a collection of our essential recipes.

This sausage gravy recipe comes from chef John Currence of Big Bad Breakfast in Oxford, MS. Because when it comes to gravy, trust a Southerner.

These Swedish meatballs, which are adapted from the ones served up at Smörgås Chef in NYC, get their distinctive flavor from nutmeg and allspice—and just a bit of sugar. Do like they do at the homey West Village restaurant and serve them alongside whipped potatoes and lingonberries. You can find lingonberry preserves, a Scandinavian favorite and classic accompaniment to meatballs, at IKEA or online.

Yes, he's a meat genius. There should be more of those.

Two seemingly disparate ingredients come together for the ultimate play on American surf-and-turf.

You may have to make this agave-glazed pork belly with grilled pineapple recipe the day before you serve, but the crispy succulent result is well worth the effort.