Prized for their endearing simplicity, plantains provide structure and sweetness to any meal, any time of day. They're often peeled before cooking, but in this recipe, they're cooked with their skins ...

Cinnamon-sugar crumble does double duty for this classic cake, serving as both a topping and a thick ribbon running through the middle. This coffee cake is light and fluffy, thanks to a cup of ...

Though this refreshing cucumber concoction may be served as a cold soup in a bowl, it's best served in a chilled glass as a drink. It gains its zippy flavor from fresh grated ginger and a speck of ...

The plantain's boat-like shape makes it an incredible vessel for any manner of filling, from ground meat and chicken to seafood or vegetables. Here, oven-steamed plantain canoes are generously stuffed ...

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy ...

Here is a recipe for an oven-roasted version of the flavorful street-side classic usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, ...

1. Fill a medium bowl with ice water. Bring a medium saucepan of water to a boil. Salt it well, like you would pasta water. Add the green beans and cook until tender but still bright green, 5 to 6 ...

A tin of sardines and a few simple aromatics can deliver many a dish: a satisfying toast, a Provençal gratin or a bowl of pasta, as in this recipe. Mashing tender sardines into a fry of garlic, leeks ...