This supple homemade dough rolls beautifully into a solid base and laces into a pretty lattice top.

Drawing her inspiration from the Caribbean, food editor Lillian Chou stirred lightly sweetened coconut milk into roasted sweet potatoes.

Food editor Lillian Chou blended toasted chiles with spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy.

Albóndigas (meatballs) are often served in soup, but our skewered version needs only a squeeze of lime juice to bring out their meaty richness.

Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin.

Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavors—it's that good.

Corn bread made from scratch is the secret to a corn-bread stuffing, especially when the bread is this delicious.

For this pie, we surround a smooth chocolate-pudding filling with cinnamon—a crumbly spiced graham cracker crust below and cinnamon whipped cream on top.

Christian Constant’s unforgettable potatoes stuffed with pigs’ trotters at Les Cocottes, in Paris, inspired this homey take on an American favorite: the stuffed baked potato....

It’s easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad.