808 style recipes

Citrus ice made with orange, grapefruit, and lemon juice frozen into a refreshing granita-style dessert. A light, diabetic-friendly frozen treat with bright triple-citrus flavor.

Chicken fried steak done Southern style: steaks dipped in buttermilk, dredged in seasoned flour and crumbs, pan-fried crispy, then smothered in a from-scratch milk gravy made right from the pan drippings.

Five-spice tofu simmered in soy sauce, star anise, and molasses for a deeply savory, aromatic Chinese-style appetizer. Make-ahead and keeps in the fridge for a week.

Easy arroz con pollo, a simplified chicken and saffron yellow rice studded with green peas. Real saffron threads tint and perfume the rice in this fast, one-pot Latin-style weeknight dinner.

Baked pork chops glazed with a maple syrup, ketchup, and white wine sauce seasoned with thyme, basil, ginger, and dry mustard. A sweet and savory New England-style dinner.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

Three-layer mint chocolate candy with dark chocolate on the top and bottom and a green peppermint white chocolate center. No-bake fudge-style squares made with sweetened condensed milk and just six ingredients.

Grilled pork schnitzels brushed with a peanut butter, yogurt, honey, and cumin glaze. The nutty-sweet coating caramelizes on the griddle for quick, flavorful cutlets with a satay-style twist.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Homemade water bagels with just five ingredients: flour, yeast, sugar, salt, and water. Shaped by hand, boiled, then baked for that chewy, dense New York-style crust.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.

Southern-style chopped barbecue pork shoulder rubbed with crushed red pepper, slow-roasted with vinegar, and tossed in tangy barbecue sauce. Fall-apart tender with serious kick.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.