Milk Mayonnaise

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.

  • Quick Glance
  • 5 M
  • 5 M
  • 170

Quick Navy-Bean Stew

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.

  • Quick Glance
  • 25 M
  • 30 M
  • 6

Brigadeiros

A beloved Brazilian candy, brigadeiros are chewy fudge balls that are rolled in sweet sprinkles, just for good measure.

  • Quick Glance
  • 40 M
  • 40 M
  • 23

Brazilian Cheese Rolls | Pão de Queijo

Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.

  • Quick Glance
  • 45 M
  • 3 H
  • 15

Brazilian Fish Stew | Moqueca

Known as moqueca in Portuguese, this fish stew is rich with peppers, onions, garlic, and a tomato-coconut broth–and, natch, fish.

  • Quick Glance
  • 40 M
  • 4 H
  • 38

Gorgonzola Dolce with Roasted Pears

Mild and oh so creamy, Gorgonzola dolce gussies up a cheese course with honeyed roast pears to sweet effect. Certain to woo even stinky-cheese haters.

  • Quick Glance
  • 20 M
  • 1 H, 25 M
  • 4

Seafood Soup Amalfi-Style

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.

  • Quick Glance
  • 1 H, 35 M
  • 1 H, 35 M
  • 3

Chocolate Nougat

This ooey gooey chocolate nougat is similar to what’s in classic candy bars, except this has more chocolate-y oomph.

  • Quick Glance
  • 1 H, 30 M
  • 1 H, 30 M
  • 23

Fried Brussels Sprouts with Walnuts and Capers

There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: It starts with a vat of hot oil….

  • Quick Glance
  • 30 M
  • 30 M
  • 10

Spicy Tomato and Blue Cheese Soup

This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • 15

Vinegar-Glossed Chicken

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.

  • Quick Glance
  • 45 M
  • 1 H, 5 M
  • 18

Wild Mushroom Risotto with Peas

The secret to this intensely flavored risotto? Chicken stock infused with the liquid used to rehydrate dried porcini mushrooms.

  • Quick Glance
  • 1 H, 15 M
  • 1 H, 15 M
  • 0

My Mother’s Chicken and Potatoes

An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.

  • Quick Glance
  • 30 M
  • 45 M
  • 8

Slow-Cooked Lamb Shanks in Pinot Noir

Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.

  • Quick Glance
  • 40 M
  • 3 H, 40 M
  • 12
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