Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.
Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.
It wasn’t until a chef shared her ramps recipe that this longtime greenmarket goer started feeling the garlicky, leek-y love. And oh, how!
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
A classic that typically draws on duck confit, this froufrou French casserole is very nearly as sublime when used to disguise leftover holiday ham.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in a Portuguese cataplana, a sorta precursor of the pressure cooker
The cauliflower is finely chopped so it resembles couscous and better absorbs flavors. It’s then tossed in a light basil-lemon sauce with a hint of maple syrup.
Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
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.
A beloved Brazilian candy, brigadeiros are chewy fudge balls that are rolled in sweet sprinkles, just for good measure.
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