Enlarge Credit: Penny de los Santos SERVES 4INGREDIENTS¼ cup canola oil, plus more for greasing8 oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 3" pieces4 canned chipotle chiles in adobo, minced4 cloves garlic, minced1 (15-oz.) can whole peeled tomatoes in juice, crushed½ small white onion, roughly chopped½ cup chicken...

From doughy fried churros to a refreshing mango raspado, these traditional Mexican desserts delightfully sweeten the end of any meal.

Enlarge Credit: Andre Baranowski SERVES 1   INGREDIENTS 1 cup cooked Japanese sticky rice, cooled 1 egg 1 tbsp. toasted sesame oil 1 tsp. Chinese chile bean paste (tobanjan) 2 cloves garlic, minced 1 (1”) piece ginger, peeled and minced ¼ cup bean sprouts 3 tbsp. frozen peas 4 medium shrimp, peeled and deveined, roughly chopped 1 tbsp. sake 1...

Enlarge Credit: Sara Deseran I don’t know why it took me so long. Maybe it was because, as the co-owner of a Mexican restaurant, I’d eaten so many good tortillas made by our local tortilleria La Palma that my curiosity had been satiated. Maybe it was because in my hometown of San Francisco words like “artisanal” and “hand-pressed” are so revered—yet...

Enlarge Credit: Farideh Sadeghin SERVES 2 COOK TIME 1 hour   Ingredients 1 packet active dry yeast ½ tsp. sugar 1¾ cup flour, plus more for dusting ½ tsp. kosher salt 1 tbsp. unsalted butter 1 oz. ramps (about 5), trimmed, stems diced and leaves cut into 2" pieces ⅛ oz. morels (about 10) 1 tbsp. olive oil 4 oz. mozzarella cheese 2 eggs Freshly...