Adam Perry Lang

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.

This take on rice cereal treats--studded with pork cracklin's--will sustain you during car rides and afternoon hikes.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

Adam Perry Lang makes this dangerously drinkable peach infusion with moonshine, a.k.a. "white whiskey," which is enjoying a comeback these days. Substitute it for the vodka, if you like.

Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.

Make a double or triple batch of this all-purpose seasoning salt and use it for your summer grilling.

Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.

When Pete and I tried this in London, we were amazed. It's probably what made us decide to do a whole chapter in clinching. Lamb that doesn't flare up, leaving a slick black residue, is the Holy Grail of every lamb griller. You can cook these chops quickly, with no flame, to produce a beautiful crust and, on the inside, á point (perfect) lamb.

For the most part I avoid clinching with bone-in pieces, but here the bone doesn't affect the cooking at all—it's essentially just a way of holding the two loin sections together, which makes for a different presentation from a typical lamb chop. You'll need to get these chops from a specialty butcher.

This cut—two sections of loin joined by a bone—is called a Barnsley chop in England and an English chop among old-time American butchers.

I know what you're thinking. Bananas? Trust me. It's a little trick I picked up from my nights in the kitchen at the famous Le Cirque, in Manhattan. I don't always reveal my secret ingredient, and most people can't put their fingers on what exactly makes this sweet potato recipe so good. But every one loves them. Of course, some heavy cream, butter, and brown sugar doesn't hurt.

What a fantastic barbecue side: It's juicy, crunchy, and bright enough to provide delicious relief even from your richest dishes, and substantial enough to stand in for starchy sides like potatoes. I add a ton of marjoram and dill, but chives and basil taste amazing, too.

This one's a backyard party classic that I've put a new spin on. To protect those delicate, sugar-sweet kernels, I grill each cob in its husk. Then toward the end of cooking, I peel the husk back and let the corn develop just a bit of tasty char. As if this weren't lovely enough, I bring it all up a notch with a cilantro pesto (use basil or parsley if you prefer) and plenty of butter.

After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside grilled steak, and it'll be not only a great respite from the meat's richness, but it'll give you a surf-and-turf experience, which for me was one of the most exciting things to get at a restaurant when I was little.

When I was little, I would beg my mom to make pork chops, because she'd top them with this sweet, sticky condiment called Saucy Susan. It's a sort of jam made from apricots, and ever since she first combined the two ingredients, I've been obsessed with how well the fruit goes with pork. Nowadays, I pay homage to the sweet-tart flavor of the fruit by brining the loin in apricot nectar and later building upon the flavors with a glaze made from apricot preserves and lemon.

Even if you don't like anchovies, you've got to give this a try. First of all, you can't beat freshly steamed artichokes—nibbling the flesh from the little leaves, gobbling the tender heart. And the insanely good anchovy butter has absolutely no relation to the too-salty fish you may have had once at a takeout pizza joint. Instead, oil-packed anchovies contribute this subtle sea-salty punch that you just can't get from anything else.