To make this twist on baked French toast, inspired by the Swedish cardamom-infused buns called kardemummabullar, you'll spread slices of tender, eggy challah with a sugary cardamom butter, then toast them until light gold. Next, the spiced toasts get soaked in a peppercorn-spiked custard that enhances the cardamom flavor even more before it's topped with melted butter and Swedish pearl sugar and baked.

Cornbread and blueberries are natural partners, especially in this French toast recipe by chef Erick Williams of Virtue restaurant in Chicago. Dipping cornbread into the blueberry-infused batter gives the bread a beautiful blue marbled pattern while retaining its texture. Be sure to just dip it in the batter and not soak the bread; otherwise, it will fall apart. The cornbread and blueberry sauce can be made one day in advance; use frozen blueberries if fresh ones aren't available. The Chantilly cream on the side adds creamy goodness to this brunch dish, which is rich without being overly sweet or heavy.

This decadent challah bread French toast is delicately flavored with vanilla, cinnamon, and freshly grated nutmeg.

This tender, flaky yuca side dish is the perfect starch to serve with a pot of Cuban-style black beans.

Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus, and herbs, then lets it sit overnight before roasting the meat until crispy.

Chef José Andrés bakes whole fish in a salt crust until it's perfectly moist and seasoned. His trick is to leave the scales on the fish, which makes the skin very easy to peel off after baking.

Photographer Romulo Yanes lets the requisite caramel sauce in this vanilla-flecked flan go a shade darker for a faint bitter edge that cuts through the dense, sweet custard. For a distinctly Cuban touch, he tops the flan with a rum-spiked whipped cream.

The addition of coconut milk, while not part of every adobo recipe, softens the bright vinegar in this version, inspired by sommelier June Rodil, who adds just enough to make the dish super wine-friendly. “I was born in the Philippines, and this is the staple there. Like, if you can’t make it, we’re talking disinheritance," Rodil says. After braising chicken thighs in creamy coconut milk, soy sauce, and vinegar, the braising liquid gets cooked down into a rich sauce. Pat down the chicken thighs before they finish cooking under the broiler to ensure deliciously crispy skin.

Lightly sweetened coconut rice pudding provides a custardy contrast to the tender masa in these dreamy dessert tamales. Drizzled with sweet and buttery goat's milk caramel, they also make a festive holiday breakfast.

This bowl of rice noodles tossed with shrimp balls, cabbage, and snow peas in a rich sauce is savory and comforting. The crushed chicharrones on top lend each bite some crunch, while the cilantro packs a punch of brightness and the calamansi juice cuts through the saltiness of the noodles to provide salty and sour balance.

We reimagined our favorite Filipino stew into a rich soup with slow-cooked beefy oxtails, noodles, and a hint of nutty flavor.

For his lumpiang sariwa recipe, 2021 F&W Best New Chef Carlo Lamagna of Portland, Oregon, skips the deep fryer and instead makes these tender spring rolls by wrapping delicate homemade coconut crêpes around lettuce leaves filled with fresh vegetables. Topped with a sauce of soy sauce simmered with brown sugar and star anise and sprinkled with crunchy chopped peanuts, these lumpiang sariwa make a nice appetizer or light meal.