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.

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile.

Pork all over Denmark is hauntingly tender. Food editor Maggie Ruggiero was taken with the pork belly she tasted there—crisp, but succulent and rich.

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course.

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....

This colorful dish is all about the “green seasoning,” a spice mixture that’s unique to the Caribbean and varies from island to island.

If the famed Italian-American noodle took a trip to the Southwest, it might come back looking a little like this.

This recipe calls for fresh lemon verbena, but you can substitute 1 stalk of fresh lemongrass if lemon verbena is unavailable.

Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this lasagne from Mary Ann Castaldi.