The hottest hot sauce is a North African staple made from chiles, olive oil, and spices like coriander and cumin. Try it at Couscous, the new Midtown restaurant featuring Tunisian dishes. Illustration by Joe McKendry.
The local variety of a species that proliferates in tropical and subtropical waters. Cooks are embracing it as a sustainable alternative to grouper. Try it at Miller Union, where it frequently appears on fall menus. Illustration by Joe McKendry.
In vogue not just for their emerald color but for the way the subtle, singular flavor boosts both sweet and savory dishes. Try them at The General Muir, as grace notes to a salad of Burrata, peaches, and pickled blueberries. Illustration by Joe McKendry.
Wild spring leeks run riot in the North Georgia mountains. Chefs pickle them for year-round use. Try them at One Eared Stag, where Robert Phalen often uses them in sly sauces. Illustration by Joe McKendry.
The new pork belly, with a gamier edge. Note, though, that the cut is technically lamb breast. Try it at King + Duke, served with feta and cucumbers. Illustration by Joe McKendry.
The collarbone conceals pockets of rich meat. Salmon, yellowtail, and cod are popular. Try it at Miso Izakaya, which serves yellowtail collar. Illustration by Joe McKendry.
