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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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An inexpensive chuck roast becomes an elegant dinner with a simple herb crust and a smooth and creamy horseradish sauce.
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A party hit, this Mexican hot chocolate cake uses red chiles, almonds, a rich ganache, and minimal flour to deepen the intense cocoa flavor.
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Blend jalapeno pepper, cilantro, green onion, garlic powder, and black pepper with sour cream for a creamy homemade hot sauce.
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
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For a sophisticated dessert, try this custard and candied pumpkin dish from pastry chef Chris Broberg of the Four Seasons Restaurant.
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Cooked rice and sausage are baked with picante sauce, sour cream, and cheese in this filling casserole.
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Steak quesadillas served with black bean salsa makes for a simple and satisfying Tex-Mex meal.
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Treat your family on Christmas morning with a breakfast wreath of plump cinnamon rolls made from a buttery, egg-rich yeast dough topped with cinnamon-sugar, butter, and cream.
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Rich and creamy, sweet and refreshing, this frozen drink truly is a Tropical Delight!
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Get cozy with a bowl of this 20-minute soup.
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Get Loaded Baked Potato Tots Recipe from Food Network