Mexican Adobo Chicken (Adobo de Pollo) is chicken cooked in smoky, vinegar-based red chili sauce. This one-pot dish is pure ...

This always happens: I eat one meal while devising the next. Recently, while tableside cooking thin slices of garlicky pork, golden chicken and spicy mushrooms at a Korean barbecue restaurant, the ...

To make marinade: Whisk together the soy sauce, peanut oil, ginger, garlic and pepper in a medium bowl. Quarter the tenderloin lengthwise, then slice crosswise to make 24 equal pieces. Toss with ...

For a steak sauce, I tame the red chili heat with dark, rich hoisin sauce and bright tangy ketchup. A bit of ginger adds intrigue. I say yes to wine with steak, so I add it to the sauce — I like rice ...

From El Paso to Beaumont, Texans love enchiladas, and every family has their favorite way to make them. At America’s Test Kitchen, they’ve published plenty of from-scratch enchilada sauces, most of ...

This dish from Rick Bayless’ “Mexico One Plate at a Time” (Scribner, $35) takes a little time to put together, but it holds wonderfully, making it easy to prepare the day before and serve for brunch.

For a steak sauce, I tame the red chili heat with dark, rich hoisin sauce and bright tangy ketchup. A bit of ginger adds intrigue. I say yes to wine with steak, so I add it to the sauce — I like rice ...