Rice pudding is a Portuguese staple. This lighter recipe, which doesn’t call for the traditional use of eggs, is flavored with lemon and dusted with cinnamon.
Fava beans, Portuguese style. We gotta say, it’s worth all the shelling to get at those beans. Swear.
Few vegetable combinations are more natural than green beans and new potatoes. A healthy dose of shallots adds brilliant flavor to this potato salad.
A daube is simply a Provencal-style beef stew, chockablock with beef, carrots, onion, mushrooms, and olives in red-wine sauce. See? You’re fluent in French.
More than just French stew, Provencale Daube is a classic preparation rooted in geography. For a weekend dinner, make a day ahead for deeper beef flavor.
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
A creamy custard rife with flakes of sweet, sweet coconut. That’s what pasteis de coco, from the Azores, Portugal, are all about.
This Thai-inspired chicken soup with coconut milk and lemongrass from chef Jean-Georges Vongerichten is as colorful as it is flavorful.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Tahini is the base for this Mediterranean dip made of leafy greens. Paula Wolfert chooses her greens by season and availability.
Lidia—yes, THAT Lidia—shares her classic risotto as it’s made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.
This ice cream is bursting with pieces of fresh peanuts and specks of vanilla bean, just the way it’s served in Taiwan, China.
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