Eating meat or cheese between layers of bread is practically an innate human behavior. These 12 delicious recipes show you why so many cuisines around the globe have some version of the sandwich....

The double kick of jalapeño Jack cheese and pickled jalapeño in these nachos enlivens leftover turkey.

Gem-like pomegranate seeds set against the green of the avocado and the snowy flesh of the pear cries out “Christmas.”

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile.

These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.

If you find you’ve bought a melon that isn’t the greatest, use it in smoothies, daiquiris, or Margaritas. And don’t waste the seeds and juice—make melon seed aguas frescas....

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.

Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos.