Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won’t have to worry about messy, oily fingers.

These scallion cilantro pancakes are supple and crêpelike rather than crisp—more Korean pa jon than Chinese scallion pancake.

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

If you can't get cotija cheese, you can substitute feta—it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese....

Ravioli masquerade as dessert when crisp wontons delicately enclose tender plums and preserves.

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans.

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....