Pepperoni Rolls with Garlic-Anchovy Marinara
The pepperoni roll is a West Virginian lunch or snack in which spicy, garlicky pepperoni is stuffed inside a soft yeasted bread roll. When it bakes, the oil from the pepperoni seeps into the bread for delicious results. Adding cheese is optional — we've gone for provolone here, whose salty, mildly sweet flavor balances the pepperoni beautifully (not to mention, it gets nice and melty too). The roll itself also has some sweetness from honey. We're serving the pepperoni rolls appetizer-style with marinara sauce on the side that's been bolstered with caramelized baked garlic and salty anchovies. Add them to the menu for your next party or tailgate.
Pão de Queijo (Brazilian Cheese Bread)
Pão de queijo is a classic Brazilian snack and breakfast bread. Light and airy, with a delightful chew and savory, cheesy flavor, each puff has a lightly crispy exterior and a tender, bubbly center. Felipe Donnelly's version is a must-have at his New York City restaurant, Comodo. It's the perfect two-bite snack with hints of cayenne and nutmeg.
Cream Scones
These cream scones are a light morning or afternoon treat on their own and are adaptable to countless variations. You can add any combination of seasonings and extras to them. Try adding a tablespoon of ground cinnamon, cardamom, or grated lemon or orange zest to the dough for more flavor. If you want more texture, mix in a 1/2 cup of chopped candied ginger, dried berries, or raisins. Whichever route you choose, you'll end up with delicious results.
Ube Buns
These vibrant purple buns — which serve as hamburger buns for the Tocino Burger at PogiBoy in Washington, D.C. — are soft and bouncy with a tight, fluffy crumb, making them a great base for the restaurant's signature sweet-and-spicy burger. The fat from the coconut milk gives the buns a tender mouthfeel, while purple sweet potato powder and ube extract add vivid color. Their mild, subtle flavor makes them the ideal canvas for anything from hamburgers to lobster rolls or pulled pork, but they're especially well-matched for the spicy-sweet pork patties in the Tocino Burger. It's important to keep the steamer closed while the buns steam, and not to peek for at least 5 minutes while they are cooling, or the quick change in temperature can cause them to deflate and wrinkle.
Virtue Cornbread
Slightly sweet and buttery, this classic Southern cornbread is a must-order at Virtue, Erick Williams' flagship restaurant in Chicago, Illinois, where he celebrates the food of the Great Migration. Eat this cornbread warm the same day you bake it; any leftovers can be used to make Blueberry Cornbread French Toast or Lobster Tournedos with Cornbread.
Iron Skillet Cornbread
This show-stopping skillet cornbread from Indianola in Houston, Texas, features three homemade toppings—richly flavored Spiced Cane Syrup, crispy Fried Beluga Lentils, and Jalapeño-Onion Spread for heat—as well as Ruby Red grapefruit segments, fresh dill, and flaky sea salt. Piled on top of the cornbread, they make for a festive, colorful presentation. Serve this dish as an impressive centerpiece for your next brunch.