Achiote, a vibrant spice derived from the seeds of the annatto tree, is a staple in various cuisines. Its unique flavor and ...

Note: The achiote paste recipe is adapted from “The Essential Cuisines of Mexico” by Diana Kennedy. Annatto seeds are available at Latino markets. Mix the spices and grind them in batches in an ...

The vibrant, reddish-brown color of achiote turns any number of dishes into a feast for the eyes. It gives cochinita pibil its visual wow factor, and is the secret ingredient behind every irresistible ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

Adding olive oil to this hot sauce recipe from Dan Kluger of Loring Place in NYC lends it body and mellows some of the heat. Pulse garlic in a food processor until finely chopped. Add chiles, salt, ...

The spice world is rich with ingredients that transform dishes through aroma and taste, and there are some spices that also deliver vibrant color. Annatto seed is one such spice that imparts both ...

It’s hard to pin down what’s great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely ...

The achiote paste recipe is adapted from “The Essential Cuisines of Mexico” by Diana Kennedy. Annatto seeds are available at Hispanic markets. Makes 4 servings. Ingredients 2 cloves garlic, peeled and ...