Curried Steamed Mussels

Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, and lime and smoothed with cream.

• Quick Glance
• 20 M
• 20 M
• 4

Portuguese Trout Cooked in Smoked Ham Overcoats

This dish, called Trutas a Moda de Braganca, consists of trout wrapped in a deep red jacket of smoked Portuguese ham and fried in bacon drippings.

Briget’s Onion and Feta Cheese Tart

Sweet caramelized onions and Greek feta cheese make this tart an ideal companion with a salad. It’s especially easy with store-bought puff pastry.

Portuguese Corn Bread

Broa, or Portuguese cornbread, has a distinctive whitish crust, which cracks to reveal a golden-brown crumb. This is a toothsome, hearty bread.

Moorish Chicken and Nut Pie

A Spanish savory pie, Pastela Moruna is related to Moroccan bastila though not as sweet or rich. Rotisserie chicken and puff pastry make this a quick meal.

Rosemary Red-Onion Pizza

Serve this red onion and rosemary pizza as an appetizer or in a buffet. Your guests will appreciate the easy to make homemade Italian pizza dough.

Snails with Walnuts

Toasted walnuts, seasoned butter, and crème fraîche or cream accompany snails in this rich, comforting French recipe from the southwest of France.

Dungeness Crab Cakes

Big chunks of dungeness crab, celery, and jalapeno peppers stud these crab cakes. A homemade tartar sauce and asparagus and lemon dressings add color and zing.

Portuguese Swordfish Kabobs

A Portuguese staple from the island of Madeira, swordfish marinated is a spiky oil of pepper, garlic, and oregano, are threaded on skewers and then grilled.

Blackened Ahi with Soy-Mustard Sauce

An intimate appetizer, this seared tuna is coated with blackening spices, and dressed with an Asian influenced soy-mustard sauce and beurre blanc.

Cipollini and Bleu de Gex Tart

A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.

• Quick Glance
• 30 M
• 2 H, 10 M
• 10

Mushrooms with Garlic and Sherry

Tapas bars feature wonderful combinations of ingredients and these mushrooms in garlic and sherry sauce make a great appetizer. Serve with crusty bread.

Tandoori Chicken Roll-ups

For these tandoori chicken roll-ups, chicken is marinated in a yogurt-spice mixture, which lends flavor as well as tenderizes. The roll-ups are great for lunching with the kids.

Swiss Chard, Leek, and Goat Cheese Tart

Creamy goat cheese, leeks, and Swiss chard come together in this flaky tart. Plumped raisins and pine nuts are sweetness and crunch. A perfect brunch dish.

Crabmeat Yvonne

Named for the owner’s daughter, this recipe mixes Crabmeat with artichokes and Meunière butter. Use crawfish for a truly unique New Orleans experience.

Grilled Coconut Wings

For authentic Thai flavor these wings are marinated overnight in galangal (similar to ginger) and chiles and accompanied by a peanut dipping sauce.

Golden Scallops Salad

Diver scallops are sauteed until perfectly golden then are placed on a bed of savory porcini mushrooms and scattered with salad greens.

Classic Buffalo Wings

Classic Buffalo wings that are hot like you expect, but crispier because of a double coating of flour. The dipping sauce? Blue cheese, of course.

Spiced Pork Meatballs with Guacamole

These spicy pork meatballs doused with guacamole to temper the heat are a great first course to share with friends. For a main course serve like a burger.

Fresh Tuna with Dry-Cured Black Olives

Fresh tuna is poached in olive oil, combined with dry-cured olives, capers, and onions, and mixed into an anchovy flavored mayonnaise dressing.