Jacques Pepin Celebrates by Jacques Pepin

Sauteed Okra

Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.

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  • 20 M
  • 50 M
  • 0

Pear Chutney

A wonderful accompaniment for the tender meat and spiciness of lamb curry. The chutney’s flavor tastes better when made ahead. It will keep for weeks.

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  • 15 M
  • 1 H, 15 M
  • 0
Almond and Walnut Macaroons Recipe

Almond and Walnut Macaroons

Gluten free. Dairy free. Peanut free. Fuss free. And damn fine at eliciting oohs and aahs from even the most discerning cookie craving.

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  • 35 M
  • 1 H
  • 2

Figs Stuffed with Foie Gras Mousse

Fresh figs are stuffed with a foie gras mousse flavored with figs, thyme, nutmeg, black or white truffles, and a touch of Cognac. Black-tie all the way.

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  • 1 H, 15 M
  • 6 H, 30 M
  • 0
Ghee Recipe

Clarified Butter, or Ghee

Clarified butter, the end result of removing the water and milk solids from butter, is used in many ways, especially Indian cooking, in which it’s called ghee.

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  • 15 M
  • 15 M
  • 0
Caldo Verde Portuguese Kale Soup Recipe

Caldo Verde | Portuguese Kale Soup

Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.

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  • 45 M
  • 1 H, 15 M
  • 36
Wildwood by Cory Schreiber

Marinated Raw Fennel Salad with Radishes, Carrot, and Spring Greens

Thin slices of anise- or licorice-flavored fennel are tossed with lettuce, radish, carrot, and red onion and topped with toasted fennel seed vinaigrette.

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  • 30 M
  • 1 H, 30 M
  • 0
The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer

Portuguese Fisherman’s Stew

Legal Sea Foods brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, sausage, and tomatoes — in this delicious mariner stew.

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  • 45 M
  • 1 H, 35 M
  • 0
Portuguese Piri-Piri Hot Sauce

Portuguese Piri-Piri Hot Sauce

Hot bird’s-eye chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.

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  • 5 M
  • 5 M
  • 31
The Cook and the Gardner by Amanda Hesser

Portuguese Tomato Jelly

Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.

  • Quick Glance
  • 1 H, 15 M
  • 1 H, 15 M
  • 0
South Coast Portuguese Fish Chowder Recipe

South Coast Portuguese Fish Chowder

Don’t be so certain that you don’t care for a tomato-y chowder until you try this traditional Portuguese-style chowder.

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

Sweet-and-Spicy Pepper Glaze

This pepper glaze recipe is thick like ketchup, sweet and spicy like barbecue sauce, and versatile enough to use on chicken, beef, ribs, anything.

  • Quick Glance
  • 15 M
  • 30 M
  • 0
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