Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great...
Author: Lourdes Castro
Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo...
Author: Samantha Skaggs
Author: Daveena Limonick
Author: Susan Reid
Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and...
Author: Shelley Wiseman
Author: Jackie O'Halloran
Author: Melissa Clark
The Cubano's cuter cousin, the Media Noche was sold as a late-night snack in Havana's cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of...
Author: Ana Sofia Pelaez
Author: Deborah Madison
Author: Roy Finamore
Author: Paul Grimes
Author: Joan Nathan
Author: Eloise Davison
Author: Fred Thompson
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop...
Author: Jeanne Thiel Kelley
Author: Rozanne Gold
Author: Ira Freehof
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Author: Kendra Vaculin