This is Part 1 of a 3-part series. The autumn cookbook publishing season has just kicked off, and it’s a particularly exciting one — especially for cooks who enjoy exploring the world in their ...

When I was helping test recipes for The Tex-Mex Cookbook we tried to come up with a manageable recipe for two dozen tamales at a time. With Christmas just around the corner, here is a recipe for the ...

Buy the right masa: fresh, unprepared tamale masa. It’s finer than tortilla masa because it’s ground three or four times, while tortilla masa is ground only once. You want it wet, and dated for ...

Beat the lard in a large bowl with an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not powerful. (A heavy-duty machine such ...