Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork.
We developed this recipe using several traditional ones for this famous Italian specialty.
The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole.
This Colorado twist on a Mexican favorite uses surprisingly mild big jim chiles to delicious effect.
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike.
This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
If wild asparagus is unavailable, substitute pencil asparagus.
Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon.
This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, păo) that resemble parker house rolls.