Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches.

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

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

Fresh, stir-fried vegetables are liberally seasoned with garlic and sesame oil and topped off with a rich fried egg.

Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble.

This vegetarian showstopper will bowl you over with its layers of flavor—one bite is enough to understand why it's often called one of the world's great dishes.

These lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter.

Thickened with peanuts and made with the Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy meal.

Your guests will still be talking about these zingy, crunchy bites long after the party’s over.

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....