This is Part 1 of a 3-part series. The autumn cookbook publishing season has just kicked off, and it’s a particularly exciting one — especially for cooks who enjoy exploring the world in their ...

This seafood stew from the Gulf state of Veracruz in Mexico is rich with shrimp, charred tomatoes, and smoky chipotle chiles. The addition of chochoyotes, or chewy masa dumplings, rounds out this ...

While most people who see all the young, vibrant spring produce in the markets might immediately think to blanch it quickly to preserve its bright green flavor and crisp texture, I’m a “boil it” guy.

Better the next day is an understatement. Top it with a dollop of sour cream, some diced white onion, and a generous handful of Fritos corn chips. Our go-to for low-and-slow braising. In this recipe, ...