Why turn off the grill after you’ve cooked the main meal? You’ll taste sweet, salty, and tart in these grilled apples basted with Roquefort butter.
Paella, the classic Spanish dish, is given the full treatment here. You don’t need a paella pan to make this paella recipe, either. A Dutch oven will do.
Sea bream fillet bundles alternate with lemon slices on skewers and are then grilled until the sea bream is cooked and the lemon slices are caramelized. A summer spectacular.
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
This dish, called Trutas a Moda de Braganca, consists of trout wrapped in a deep red jacket of smoked Portuguese ham and fried in bacon drippings.
The recipe for these barbecued baby back ribs calls for the ribs to first be brined, then massaged with a spice rub, and slowly barbecued.
Grilled tuna steaks are cooked medium-rare and served with watercress and parsely. The vinaigrette dressing packs flavor and punches up the grilled tuna.
This is a sauce to spoon over perfectly ripe summer fruit or drizzle over a fruit pie or tart.
Toasted walnuts, seasoned butter, and crème fraîche or cream accompany snails in this rich, comforting French recipe from the southwest of France.
Fresh lime juice and lime zest are the foundation for the utterly simple, utterly refreshing dessert you whip up in no time in your ice cream maker.
Called bacalhau a Gomes de Sa, this Portuguese recipe is made of layers of salt cod, potatoes slices, sauteed onions topped with olives and hard-boiled eggs.
A Portuguese staple from the island of Madeira, swordfish marinated is a spiky oil of pepper, garlic, and oregano, are threaded on skewers and then grilled.
Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.
Pancetta is simply unsmoked bacon—aka pork belly—cured with salt and seasonings. And now you can DIY it.
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