Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in a Portuguese cataplana, a sorta precursor of the pressure cooker
This dish, filled with wild garlic (a real flavor booster) and herbs, including basil mint, and parsley, adds up to a simple and elegant weeknight dinner.
Tender. Crunchy. Savory Sweet. This satiating bread salad is full of contradictions, including how something so straightforward can taste so complex.
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Ready in just half an hour, this simple but not unsophisticated stew brings you all the complexity of one that simmered twice as long. Sorry, Campbell’s.
5 ingredients. 15 minutes. And dinner is done.
Known as moqueca in Portuguese, this fish stew is rich with peppers, onions, garlic, and a tomato-coconut broth–and, natch, fish.
This soup, which hails from Italy’s Amalfi Coast, takes its depth of flavor from ample fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
Thanks to an immodest amount of barbecue sauce, this turkey meatloaf turns out moist and lovely, not dry and crumbly.
Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.
Two different cooking techniques—steaming and then braising—ensure that this Chinese-style pork belly (fresh bacon) is amazingly tender.
Pizzoccheri is a hearty, flat, buckwheat noodle commonly tossed with a butter sauce of some sort. You can thank the Lombardy region of Italy for it.
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