From the former Portuguese colony of Mozambique comes fiery prawns, subtly sweet coconut rice, and a soothing coconut and peanut sauce.
A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.
This ever-so-slightly cooked salsa of sorts works with chips, chile rellenos, huevos rancheros, omelets, even pasta.
Just the thing to keep on hand for those desperate dinner dilemmas in which it seems you’ve got nothing on hand…and then you remember this.
An updated braised brisket recipe based on Eastern European tradition with black radishes, parsnips, mushrooms, and, uh, chipotle and quince.
What makes this roast chicken recipe so amazing? The 40 garlic cloves mellow as they cook with the chicken, making them mild and sweet.
Golden caramels — literally, that’s what these are in taste, color, and topping. Decorate each caramel square with a bit of 24-karat gold for a glitter look.
For vanilla ice cream purists, nothing competes with a recipe that relies on just the essentials: milk, sugar, vanilla bean, eggs, and cream.
All meaty pistachios and sweet creaminess, this is true Italian gelato. Don’t mind the drab green color; it’s a sign of authenticity.
A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmm mmm good.
It’s not easy being green. Or is it? This recipe proves that it is, indeed, at least easy to make something that’s green.
This simple marinade made of black pepper, fresh coriander (cilantro) roots, garlic, and fish sauce works its magic in a savory yet subtle way.
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