Sprightly bits of lemon zest and garlic punctuate this creamy mayonnaise-based egg salad. In place of the usual celery and onion, fennel lends an aromatic crunch.

Known as pepitorias, these tasty caramel-filled wafer “tacos” embellished with toasted pumpkin seeds are a regular offering at Mexican markets and sweets shops....

This one-pot dinner has lots of things kids love—chicken, peas, and rice—while saffron gives the medley adult appeal.

Hold the marinara! For a change of pace, dress ravioli with a quick and creamy sauce.

Here, we pepped up the fail-safe brunch combination of bacon, egg, and cheese by adding handfuls of flavorful sautéed arugula.

For something new, try an Italian purée of white beans—it’s just as creamy and much faster.

Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores.

The eureka moment came when food editor Lillian Chou thought to combine some of the sour cream with maple syrup and butter for a topping.

Inspired by the Persian fried-turnover cookies called ghotab, food editor Shelley Wiseman used a simple dough to enfold fragrant candied orange peel and pistachios.

Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition.