Our executive food editor, Bryan Roof, and our staff photographer, Steve Klise, have traveled to New Mexico, Mississippi, New York City, Philadelphia, and many other places looking for great recipes. They’ve been to a lot of locations, but they’re still surprised on every trip.

In our most recent issue, they came across an unexpected take on an otherwise predictable dish—eggplant Parmesan—at a strip mall restaurant outside Cleveland, Ohio. Flavorful and satisfying but not overburdened with goopy cheese or cloying sauce, it turned the concept of this dish on its head.

To see what other dishes from this issue made us think about food in a different way, check out our team members’ favorites below. We hope that they’ll become your favorites, too, or at least encourage you to try a new take on something you’re already familiar with.

The jerk paste on this chicken is so dang good and well-balanced. There’s just enough spice, but it’s not overwhelming. You’ll find a good hit of herbal and grassy notes from the thyme and scallions, and the soy sauce gives the chicken that umami backbone that all good grilled meats need. Confession: I make a batch of this paste to brush on all grilled proteins I come across—from pork steaks to hake fillets. [GET THE RECIPE]

I grew up eating this delicious, porky, mustardy stew in South Carolina. I had it on the side of every barbecue plate, and tasting this version immediately transports me home. [GET THE RECIPE]

I love these little three-story cookie bars for their range of sweet-salty flavors and crisp-creamy textures. Pronounced “nuh-NEYE-mo,” they’ve been popular in Canada for years. I always knew I liked Canadians. [GET THE RECIPE]

No ice cream machine and no churning needed. If you have a blender, you can make this homemade ice cream easily. Out of the 12 ice cream combinations Deputy Food Editor Morgan Bolling came up with, this one is by far my favorite. It’s the perfect mix of fruity, rich, and tangy. [GET THE RECIPE]

Though I love these juicy, charred beef skewers fragrant with heady spices, the yogurt sauce would still be my favorite recipe even without the kebabs. It tastes like French onion dip went on vacation and came back all fancy and sophisticated. I would eat it on anything. [GET THE RECIPE]

This Eggplant Pecorino is a definite favorite. In fact, this recipe reminds me of a version my mother used to bring home from a colleague when I was a kid. The genius here is in the simplicity: layer upon layer of thinly sliced, all-but-naked eggplant; enough Pecorino Romano cheese to leave a lasting impression; and an impossibly easy marinara that ties them both together. Throw in a handful of fresh basil leaves and you’ve got reason enough to turn on your oven in the middle of summer. [GET THE RECIPE]

Our recipe maintains the classic charm of this retro cake while seriously ramping up the flavor. This version is fresh-tasting, with a caramel-y topping that isn’t too sweet. I love this cake! [GET THE RECIPE]

I eat ice cream every single night, and this recipe makes that possible. I just love peanut butter, and the amount called for in this recipe strikes the perfect balance. [GET THE RECIPE]

This galette is superfresh and easy to make, even though it has a rustic presentation on the dinner table. Some may argue that this recipe is a labor of love since you have to make your own dough, but it yields really tasty results—and that’s what matters most. [GET THE RECIPE]

This cake is everything you want for dessert: a chewy brownie base, creamy ice cream with crunchy toffee bits throughout, airy whipped cream, a puddle of silky chocolate syrup on top plus crisp, buttery, “fried” sides creatively made by simply crushing up my favorite breakfast cereal, Cinnamon Toast Crunch! [GET THE RECIPE]

Hold the mayo, please! Really, you won’t need it—or crave it—for this New England favorite. The lobster is cooked perfectly: slightly undercooked during its initial simmer to ensure that it’s not overcooked when it comes time to crack it out of the shell. And it’s bathed in melted butter as it finishes cooking in the skillet. To me, this recipe proves that there is beauty in simplicity. [GET THE RECIPE]