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.
These fried pies are stuffed with a classic Puerto Rican picadillo of spiced ground beef, tomatoes, and olives.
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas.
Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
These delightful fritters are essentially Südtirol-style apple doughnuts.
Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca.
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.
This dessert is the lemon lovers paradise.
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
A breakfast classic, these lovely pancakes benefit from a hint of nutmeg.
This recipe, adapted from American Cooking: Southern Style, embodies good ol' Southern cooking.
Green plantains have a mild flavor and pair well the garlicky mojo sauce.
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
The meaty breasts of moulard ducks work best in this recipe.
This Thai dessert is warm, creamy, and sweet on the inside—with just the right amount of crunch.
The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
This dish bursts with flavor when made with a true artisanal British farmhouse cheese.
Sweet wild blueberries turn ordinary griddle cakes into something scrumptious.