These pancakes capture the sweetness of corn from the cob. Serve with syrup for breakfast or as a side dish with salsa and sour cream.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust French-inspired dressing that gussies up the side salad.

This pea soup—made with basil pesto and frozen green peas—has a fresh herbal sweetness.

Potatoes are a cornerstone of the Peruvian. Gently spiced cheese sauce is usually poured over the potatoes or served as a dip. We serve them over the sauce, with accompaniments of lime and meaty olives....

Get an early look at the ten dishes from our upcoming issue that our editor in chief can’t stop thinking about.

Cooking quinoa so that it’s light and fluffy like couscous is a great trick to learn.

Across the U.S., people who once shunned meat are helping push the livestock industry in a more sustainable direction.

It’s the stuff of dumpling dreams: savory (panfried potato, onion, and cheese) surprises.

It’s the stuff of dumpling dreams: wrappers filled with sweet surprises.

The mayonnaise works as a zesty dip for both, so you may want to double the amount.