The garlic—all 40 cloves of it—turns mellows, mild, and darn near sweet as it cooks low and slow in this French classic.
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.
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.
Just because you can’t be in the South of France this winter doesn’t mean you can’t eat like you’re in the South of France.
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 flecked with flakes of sweet coconut. That’s what you can expect from pasteis de coco, a dessert classic from Portugal.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail