No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse and our absolute favorite in the creamy category.

This easy side dish would be great with pork chops, stuffed mushrooms, or sirloin tip steaks.

Colloquially, chilaquiles means “broken-up old sombrero,” but you could think of it as a Mexican version of French toast—created to use up leftover bread....

The tang of the main ingredient in this supremely easy recipe really comes through; the frosting is not overly sweet.

For a finishing touch, we took a full-blown, flower-decorated wedding cake to its playful—and miniature—extreme: cupcakes.

Want to make a wedding cake but are intimidated? This cake is for you. Layered with blackberries and garnished with roses, it is a showpiece.

These messy but irresistible ears of corn coated with cheese are a popular street snack in Mexico.

You can deep-fry these wings, but they’re just as delicious hot off the grill.

Vermont’s maple sugaring season is in early spring, and Vermont Grade B maple syrup—which has a more pronounced flavor than Grade A—is available by mail order.