This quick chili gets its tang from goat cheese, lime juice, and poblanos.

Traditional chiles rellenos are dipped in a light egg batter and fried. Here,...

Corn pudding is an old-fashioned side dish that can replace rice or potatoes...

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat....

This chili is made with a base of seitan and mushrooms for a rich, thick dish...

You don’t need a magic spell to turn a pumpkin into the edible serving...

The chipotle in this creamy dressing imparts a low, rumbling heat. Toss with...

Smoky, tangy, and a little bit sweet, this dressing has it all. Try it over...

This easy, one-skillet supper gets its Southwestern kick from prepared...

“Tamales are a great way to get families together,” says Judy...

Keep a taste of the Southwest right in your freezer with this easy tamale pie.

This recipe not only makes the most of oven space, it uses the heat in two...

Salsa lovers are used to finding fruit (peaches, mangoes) in their dips, so...

Mari Kermit-Canfield lives in Bloomington, Ind., where she loves to cook up...

Here, pasta made with corn flour is featured in a Southwestern-inspired dish...