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

This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce, but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the...

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

To Francisco Franklin and his boyhood pals, mangoes were more than just a fruit.

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

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

We were all seduced by chipotle chiles in the spicy, smoky mayonnaise used in these wraps.

When photographer Eve Arnold took this picture, she was forced to decide what it is that makes life good.

Alfredo Ayala, who has gone from San Juan to Robuchon and back, takes us on an insider’s tour of Puerto Rico.