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.