There are lots of meatless burgers in the world, but this one—earthy and satisfying without being stodgy—has Latino flair and is pantry-friendly to boot.

Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavors—it's that good.

Thanksgiving isn’t officially over until the leftovers are gone. With these recipes, you’ll be glad to stretch the holiday into the following week.

Common in Latin American cooking, this orange oil infuses dishes with instant depth and quite often with their signature golden color.

We were all seduced by chipotle chiles in the spicy, smoky mayonnaise used in these wraps.

Our editors love these comforting dishes, which will surely make you forget about the bitter cold outdoors.

This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce, but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the...

Food editor Lillian Chou blended toasted chiles with spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy.

Though this rice mainly functions to sop up meaty red sauce, a quick sauté with garlic and onion means it can hold its own.