This simple marinade made of black pepper, fresh coriander (cilantro) roots, garlic, and fish sauce works its magic in a savory yet subtle way.
For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.
Scrubbing shrimp with salt cleans them. Marinating shrimp in vodka lends sweetness to them. Who knew?!
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 or French than green beans and new potatoes. Ooh la la.
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, good sense, and even better taste.
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.
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