A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.
This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet stuffing that goes spectacularly with the holiday turkey.
This red velvet cake has a hint of cocoa and is dyed a deep red. The frosting is light and velvet smooth. Red velvet cake lovers, here is your cake.
We know, we know. There’ve been other recipes that promise you a “classic” roast turkey. But we really mean it. We doubt Martha could do it any better herself.
Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
Pasta’s lavished with the black-tie treatment here, tossed with creme fraiche and dolloped with caviar, it’s elegance defined. Perfect for any need-to-impress occasion.
Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world…and your cocktail party…and your shower…
These sugar-spice cookies get their kick from cinnamon, orange zest, allspice, nutmeg and cloves, not to mention a crackly citrus glaze on top.
Rich swirls of dark chocolate run though this classic vanilla-orange Bundt cake. A sprinkling of powdered sugar give the pound cake a festive look.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
There’s cornbread, and then there’s cornbread enhanced with bacon, corn, and ample good ol’ bacon drippings. Just as god intended.
For this Greek speciality, phyllo, or filo, pastry is filled with a savory creamy custard teeming with sauteed scallions, feta cheese, and ricotta cheese.
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