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...
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...
Author: Samantha Skaggs
Author: Susan Reid
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...
Author: Ludo Lefebvre
Author: Melissa Clark
Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.
Author: Jackie O'Halloran
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...
Author: Shelley Wiseman
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,...
Author: Ana Sofia Pelaez
Author: Daveena Limonick
Author: Rozanne Gold
Author: Deborah Madison
This classic sandwich finds a way to balance vinegar-rich sauerkraut with smoky turkey.
Author: Melissa Roberts
Author: Tracey Seaman
Author: Eloise Davison
Author: Joan Nathan
Author: Paul Grimes
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction...