Broa, or Portuguese cornbread, has a distinctive whitish crust, which cracks to reveal a golden-brown crumb. This is a toothsome, hearty bread.
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.
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.
Toasted walnuts, seasoned butter, and crème fraîche or cream accompany snails in this rich, comforting French recipe from the southwest of France.
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.
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.
An intimate appetizer, this seared tuna is coated with blackening spices, and dressed with an Asian influenced soy-mustard sauce and beurre blanc.
Without a doubt one of the finest recipes on site. Guests love it. If fact, no one can ever seem to get enough.
Tapas bars feature wonderful combinations of ingredients and these mushrooms in garlic and sherry sauce make a great appetizer. Serve with crusty bread.
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.
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.
Named for the owner’s daughter, this recipe mixes Crabmeat with artichokes and Meunière butter. Use crawfish for a truly unique New Orleans experience.
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