A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is captured in this pudding.

This is not just the best dulce de leche ice cream we've ever had, it's one of the best ice creams we've ever had, period.

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....

Think of this as the Peruvian answer to fries and ketchup.

To bring out pork's flavor, try the classic Mexican technique: First simmer the meat, then fry it in its own rich fat.

Condensed milk is the secret ingredient that gives this popular Spanish dessert its silky texture.

Megan Gill-Kopp won our September 2005 Cook the Cover contest by creating a Mexican twist to Gourmet’s Chocolate Mink recipe.”

This treat requires very little work and is a great make-ahead dessert.