The inspiration for these burritos came from those at the Santa Fe Farmers Market, in New Mexico, where they are truly the early birds reward.

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.

Comfort food, Peruvian style. The chile sauce’s brilliant yellow hue comes from a pinch of turmeric, and bottled aji amarillo paste.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course. ...

Tuna noodle was our hands-down family favorite, which was a boon to my mother because she could make everyone happy with two cans and egg noodles.

The deep flavors in this lush and hearty dish are too good for anyone to pass up.

These grilled breaded chops combine the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke.

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

This intense base is the secret to the full-bodied richness of the stew.

Versions of picadillo are served in many Latin American countries.