The seventh chapter in our Sous Chef Series takes the combination of sweet and savory to a new level. At New Orleans' famed Restaurant August, chef de cuisine Michael Gulotta--a protégé of celebrity chef John Besh--coats a thick pork blade steak with Creole spices and honey before grilling it alongside ripe peaches. Tangy ricotta salata cheese and a punchy herb puree round out the dish. Perfect for your next barbeque, it can easily be made indoors or out. Either way, our summer grilling just got a whole lot sweeter.

GET YOUR DAILY SERVING OF FOOD & DRINK CULTURE: MANAGE YOUR SUBSCRIPTION AT TASTINGTABLE.COM/MANAGE