In 1987, the governor of Sinaloa, Francisco Labastida, planned a visit to Mazatlán and made a reservation to eat at Los Arcos. Eduardo Angulo, the owner, began to plan a menu and remembered that the governor loved his wife’s shrimp tacos. Trying to outdo the governor's wife, Eduardo and his chef created this taco, and when the governor asked the name of the taco, he replied, tacos gobernador.

My granddaughters just love this chicken dish. I try to make it every time they come to visit. Lucky for me, it goes together quick as a wink in the microwave.

The trio responsible for all the flavor in this elegant meal of couscous and shrimp are tomato paste: bright yet savory—and better when caramelized within an inch of its existence—rosemary: piney, cozy—an herb that’s comfortable next to other proud flavors—and Marcona almonds: decadent, nutty, and buttery sweet. Together, they take the 10-minute wonder of steamed couscous to a whole new plane of flavor.

When the tomatoes are green in the garden, my husband and sons are thrilled to know this dish will appear on several weekly menus. I've passed the recipe on more times than I can count.

Grilling a quesadilla is a great way to add an extra layer of flavor, but this recipe can totally be made in a regular pan as well. Make sure to dip into some Kikkoman® Sriracha Mayo in every bite.

Warm up fall days with tender chunks of beef simmered in a rich sauce. Serve over steaming noodles.

My mother’s cheese-stuffed meat loaf is something special, swirled with a filling of sour cream, cheddar cheese and stuffed olives. It's the perfect centerpiece for Sunday dinner or even a festive occasion.

“A tangy orange sauce, seasoned with garlic and ginger, really brings out the best in these red snapper fillets,”

When I want a filling meal that even the kids enjoy, I toss ham and sugar snap peas with Romano cream sauce and pasta.