In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade.
Shrimp are marinated in a little vodka, adding sweetness and improving their flavor. Curry powder and coconut milk give richness to a finished dish.
Some recipes are sooooooooooo ridiculously crammed full of flavor, you may not even notice the relative lack of meat. This is one of those recipes.
With its dark, dark chocolate and its indulgent amount of espresso, this incredibly moist mocha creation ought to have a minimum age requirement.
Rice pudding is a Portuguese staple. This lighter recipe, which doesn’t call for the traditional use of eggs, is flavored with lemon and dusted with cinnamon.
Fava beans, Portuguese style. We gotta say, it’s worth all the shelling to get at those beans. Swear.
Few vegetable combinations are more natural than green beans and new potatoes. A healthy dose of shallots adds brilliant flavor to this potato salad.
Tagliatelle with leeks and shrimp is an great alternative to pasta with heavy sauces. Here a light chicken stock complements sauteed leeks and shrimp. This is one of David’s favorite for more than 15 years.
A daube is simply a Provencal-style beef stew, chockablock with beef, carrots, onion, mushrooms, and olives in red-wine sauce. See? You’re fluent in French.
More than just French stew, Provencale Daube is a classic preparation rooted in geography. For a weekend dinner, make a day ahead for deeper beef flavor.
A unique way to roast duck from Gascony. The fat is removed from the pan as the duck roasts, yielding tender, succulent meat. Pair with French Burgundy.
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
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