Making your own duck confit allows you to control the spicing and the cooking time to produce a velvety piece of meat.

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, and she knows that meatballs are always an easy sell.

These mashed-potato patties from the mountains of Ecuador have a crisp exterior and a warm, cheese-laced pillowy middle.

Sparkling cider, rather than sugar, gives our batter its sweetness. The cider also ramps up the apple flavor and adds to the beignets’ lovely hue.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas....

Shot through with tarragon, parsley, and scallions, this can be used as a salad dressing or as a dip for crudités.

This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is great with vegetables.

These sexy little bites have a flavor as sharp as Dorothy Parker’s wit.

If you’ve ever ordered tacos de lengua from your favorite Mexican restaurant, you know how flavorful tongue can be.

These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers.