These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.
Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
We couldn't pry the original recipe for these cornmeal pies out of chef Gloria Salmerón, but our interpretation is tasty, too.
This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls.