Slideshow: Staff Picks: The Best Things We Ate in August

Clam Pie at Franny's, NY
Clam Pie at Franny's, NY
Franny's is conveniently, or inconveniently, depending on your outlook, located between the 7th Ave BQ stop and my apartment. Most nights when I pass by, it looks almost excessively crowded, but occasionally, the crowd is sparse enough that I'll pop in for a quick pizza. If you're only getting a single pie, you almost have to go for the CLAM and so I did. —Paul Cline, Developer

[Photograph: Niki Achitoff-Gray]

Fried Watercress Salad at Ayada, NY
Fried Watercress Salad at Ayada, NY
If I lived closer to Ayada Thai, I'd definitely eat salad more often. ...Well, just one salad: fried watercress salad ($15) topped with nubs of ground chicken, whole shrimp, and chunks of cuttlefish. Yeah, that's damn good stuff. —Robyn Lee, AHT Editor and Staff Photographer

[Photograph: Robyn Lee]

Chilaquiles at Rockaway Taco, Rockaway Beach, NY
Chilaquiles at Rockaway Taco, Rockaway Beach, NY
It's no secret that I love chilaquiles, but I only manage to have one of my favorite versions once or twice a year. Why? Well, partially because Rockaway Taco only operates during the summer, and partially because they stop serving chilaquiles around 10:45 every morning, meaning I have to wake up with the birds on weekends to get my butt out there in time for breakfast. But when I do? I swear I'll be back every day for their killer "fully loaded" rendition, which features a tangy red sauce, baked egg, ripe avocado, and a patty of juicy griddled chorizo. —Jamie Feldmar, Managing Editor

[Photograph: Jamie Feldmar]

White Corn Soup at Frances, San Francisco
White Corn Soup at Frances, San Francisco
The chilled white corn soup at Frances, a small neighborhood restaurant in San Francisco's Castro district isn't all that much to look at (remember that whole white foods movement?), but man, does it pack a punch of flavor. Not candy sweet like some corn soups, it's instead savory smooth with a buttery texture and nutty corn flavor. Little wafers of cornmeal chips add texture while pickled chanterelle mushrooms bring some acidic bite. Simple, satisfying, and driven by great ingredients, this is what California cuisine is all about.—Kenji Lopez-Alt, Chief Creative Officer

[Photograph: Kenji Lopez-Alt]

Banh Chev at Ithaca Farmers Market, NY
Banh Chev at Ithaca Farmers Market, NY
By far the best thing I ate this month was a Banh Chev! It's a Khmer pancake that I found at a vendor stand called Khmer Angkor at the Ithaca Farmers Market. It's basically a fluffy pancake made from egg, rice flour and coconut milk, and it's filled with ground pork, bean sprouts, basil and other delicious things. The smoky chili paste that accompanied it was not joking around. It was so good that I went back the next day and got the same exact thing. Spicy, sweet, savory—it's all there. —Tracie Lee, Designer

[Photograph: Tracie Lee]

Savory Ice Cream at Alembic and Quince, San Francisco
Savory Ice Cream at Alembic and Quince, San Francisco
August (or 'fogust' as we call it in San Francisco) was the month of savory ice cream for me. First, it showed up in an unexpectedly delicious salad at Alembic in the Haight. (Ice cream salad sounds like the kind of thing you'd bargain for as a kid, right?) A delicate, not-too-meaty bacon ice cream was served with tomatoes and lettuce for a surprising take on the BLT. Then at a special wine dinner for the Sonoma Coast's Peay Vineyards at Quince, I enjoyed a crazy dish of burrata ice cream with the sweetest (peeled!) cherry tomatoes (pictured.) Hey, Max Falkowitz, time to try this at home...—Maggie Hoffman, Senior and Drinks Editor

[Photograph: Maggie Hoffman]

Foie Gras with Caramelized Apples and Cheese, Sevilla
Foie Gras with Caramelized Apples and Cheese, Sevilla
I recently returned from my honeymoon in Spain. The local staff at our hotel recommended this place El Pasaje. It's where they all go on their lunch hour. We ordered the tasting menu and found ourselves going back the next day for more, including this silky foie gras dish. —Jen Vandertoorn, Ad Sales

[Photograph: Jen Vandertoorn]

Charcuterie from Olympic Provisions
Charcuterie from Olympic Provisions
The Olympic Provisions chorizo and saucisson d'arles my parents brought back from their recent trip to Portland was some of the best dried sausage I've ever had. How do they get the bits of fat in these sausages so meltingly soft?!—Ben Fishner, Ad Ops

[Photograph: Ben Fishner]

Handmade Pasta at Home
Handmade Pasta at Home
I'm not usually one to toot my own horn, but this pasta dish was so labor intensive that I really can't help bragging. I (in retrospect, moronically) rolled out the pasta by hand—no machine, no roller, no rolling pin. It took me about an hour, but I managed to make hand-rolled, hand-cut fettuccine from scratch, using nothing more than flour, eggs, my pathetically weak arms and a wine bottle. It's topped with a pancetta and mushroom cream sauce, with some chopped asparagus and a sprinkle of Parmesan cheese.—Niki Achitoff-Gray, Associate Editor

[Photograph: Niki Achitoff-Gray]