The unique texture of tapioca—creamy pudding studded with soft, slightly chewy pearls—inspires intense devotion among fans.

There’s no question: If meatloaf, then potatoes. These have all the comfort of mashed, but with a nice texture from the potato slices and from being baked in cream.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

This sophisticated dessert makes the most of contrasting textures. The subtle floral flavor of wildflower honey connects all of the components.

You'll return again and again to this recipe since it can be assembled in advance and delivers serious flavor.

These sexy little bites have a flavor as sharp as Dorothy Parker’s wit.

This soup, served hot in a shot glass, is wonderfully warming, and the spicy heat from the chiles will wake up your taste buds.

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that’s as lively as it is simple.

Whipped cream becomes light—yet richer—with the addition of Calvados. It echoes the apples in our Apple Walnut Torte.

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception....