Name: Basic Creole Spices
Yield: Makes 1/2 cup
Ingredients: 2 tablespoons celery salt; 1 tablespoon sweet paprika; 1 tablespoon coarse sea salt; 1 tablespoon freshly ground black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons cayenne pepper; 1/2 teaspoon ground allspice

Editor's note: Use this spice blend to make Chef John Besh's Slow-Cooked Veal Grillades and his Busters and Grits.

Using this spice blend is truly the easiest way to consistently achieve the flavors I grew up with. Once made, the spices will last for six months in an airtight container.

Recipe notes

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

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This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

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Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

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An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.