Vegetarian

The recipe here is based on a dish created by Josef Centeno’s great-grandmother, who raised 12 kids. Because meat was...

Chef Josh Capon elevates the traditional quesadilla, serving it with four cheeses and topped with roasted poblanos an...

Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the ch...

This sweet, spiced sauce, known as nogada sauce in Spanish, is the classic topping for stuffed poblano chiles. Slid...

Made with both serrano chiles and dried chipotles, this salsa is spicy and complex—great for everything from nachos t...

At the New York City cocktail bar Pulqueria, chef Steve Menter creates this delicious guacamole with chunky mango. It...

Horchata is a sweet, milky iced drink that’s popular throughout Latin America. Mexicans make it predominately with r...

Star chef Marc Vetri makes his terrific, tender spinach gnocchi with brown butter and three types of cheese. They're ...

Star chef Mario Batali’s outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, Broccolini and sha...

Using rich Pernigotti cocoa powder, which has a higher fat content than most, F&W’s Grace Parisi created chocolat...

This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi’s Calabrian grandmother used to make, ...

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and...

Instead of using polenta as a side dish, turn it into crouton-like hors d'oeuvres like these, which get piled with a ...

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as wel...

This creamy, mayonnaise-free dressing is made primarily with blanched asparagus and canola oil. It’s a terrific, unex...